More Cheesecake -- Japanese Cheesecake

When the April DB challenge was announced, I was excited, but at the same time, I knew I wasn't exactly a cheesecake person. The only cheesecake I like is Cheesecake Factory's Craig's Crazy Ccarrot Cake-Cheesecake (almost half of it is carrot cake), and a mascarpone cheesecake that I get occasionally from Safeway, which, is too sweet for my taste, but I get it anyways, for a quick fix! :P To me, cheesecake or the famous New York style cheesecakes are too rich, too dense, too heavy. After a few bites, I often feel like gagging...not because it doesn't taste good, but just the feeling in my mouth, makes me feel that way. So, I wanted to look for something lighter --- a mascarpone cheesecake (for the challenge) and a Japanese style cheesecake. I set my sail up (my search engine- google), in search for the yummy and light cheesecake. I came across a couple of blogs for Japanese cheesecake, and finally settle on dock with Cotton Soft Japanses Cheesecake submitted by Irene Oon in Diana's Dessert.

Japanese cheesecake is very much like a souffle or a chiffon cake. It doesn't call for a huge amount of cream cheese, in fact, only one part of it - just enough for a light taste. The main component here is the eggs being separated, and the whites are whip till medium-soft peak and gently folded in to the rest of the batter. This creates the light and fluffy, soft souffle like texture. It is the PERFECT type of "cheesecake" for me.

I was nervous though, knowing that I could easily deflate the egg whites! And I believe that it is true, when you feel nervous before you even begin the process, this is the result you'd get! :P

Eeekkkk!!!! My deflated 1st attempt on the Japaneses cheesecake!

I knew this was gonna happened even before I set it into the oven....as I could already see how "liquidy" instead of fluffy, when I pour the batter into the pan! :P But I was determine to get it right. So, the next day, I talked myself into not allowing the egg whites to "intimidate" me! ;) And...ta-da!!


Finally! They rise (this time, I made them in a 7" spring form and a 6" regular cake pan) and DID NOT collapse! Wooohooo!!! ;) I was so happy, I did a little dance in the kitchen! - too bad no photo nor video clips! Ha. It taste really yummy! So soft, not a whole lot of cheesy taste, and SOOO MUCH lighter, that my husband had some for breakfast! :P

The dense, deflated Japanese cheesecake (R) and the light and fluffy, cotton soft Japanese cheesecake (L)

However, I do have to say that the deflated one was pretty good too! It taste more like a Southeast Asian form of "kuih"!! So, we ate up the deflated one, and gave away some of the good looking one to some friends. I mean, we had 3 cheesecakes (one for the DB challenge, one deflated Japanese cheesecake and one fluffy soft Japanese cheesecake) within 6 days! How can I NOT share 'em??? So, if you don't like cheesecake because of its tangy taste, or its dense and heavy texture, give the Japanese style cheesecake a try...you might be surprise! :)

This was taken on a gloomy day...I think I should have turn the whole plate the other way so it's not so dark on the blackberries! :P

Here's the recipe submitted by Irene Oon to Diana's Dessert.

Cotton Soft Japanses Cheesecake

Servings: 12

Comments: This cheesecake really lives up to it's name. It is very light and soft. My family and friends like it and I hope you do too.

140g/5 oz. fine granulated sugar (I reduced it to 4oz.)
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice (I added lemon zests)
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt

Instructions:
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. (I whisked till medium - soft peaks for my 2nd attempt)

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). (In my 1st attempt, I used a 9" spring form pan, on the 2nd attempt, I used a 7" spring form & a 6" regular round cake pan)

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

Makes 1 (8-inch) cheesecake, 12 servings.