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  • How to make Japanese Cheesecake

    How to make Japanese Cheesecake

    Japanese Cheesecake – a very delicate cheesecake, with a soft, moist, light and fluffy layer if you haven’t tried it, give it a try.

    Japanese Cheesecake


    Home Cooking Adventure

    Ingredients
    Makes about 8-10 servings

    6 eggs
    9 oz (250g) cream cheese, room temperature
    3 1/2 tbsp (50g) butter, room temperature
    3 oz (100ml) milk
    1/2 tsp (3g) vanilla extract, optional
    1 tbsp (15ml) lemon juice
    2 oz (60g) flour
    2 1/2 tbsp (20g) cornstarch
    1/4 tsp (2g) salt
    2/3 cup (135g) sugar

    1. Preheat oven to 325F(160C). Lightly grease an 8 inch (20cm) springform pan and line the bottom and sides with parchment paper. The sides need to be about 4 inch (10cm) in height. Wrap the pan with 2 layers of heavy duty aluminum foil.

    2.Separate the egg whites from the yolks.

    3. Melt cream cheese, butter and milk over a double boiler. Remove from heat and add vanilla extract. Let it cool. Add the egg yolks and lemon juice and then sift the flour, the cornstarch and salt over the mixture. Whisk until well combined.

    4. Star whipping the whites until foamy. Gradually add sugar and whip the whites until soft peaks form.

    5. Gradually fold the whipped whites into the cream cheese mixture.

    6. Pour the butter into the prepared pan, tap the pan to release air bubbles, place the pan into a larger pan and place in the oven.

    7. Pour hot water until about half way up the sides of the pan.

    8. Bake for 1 hr and 10 minutes until golden brown and then turn off oven and leave the cheesecake in the oven with the door slightly opened for 15-30 minutes.

    9. The cake deflates a little bit and pulls away from the sides of the pan.

    10. Remove the pan from the oven and let it cool. Transfer into a serving plate and refrigerate for 4 hours or overnight.

    11. Dust with powdered sugar before serving. Cut with a hot knife.

     

  • How to make Classic Cheesecake

    How to make Classic Cheesecake

    This cheesecake classic is one of the best desserts ever, rich and decadent. Almost no one can stop for a moment.

    Classic Cheesecake Recipe


    Home Cooking Adventure

    Ingredients

    Makes about 10-12 servings

    Crust
    9 oz (250 g) digestive biscuits or graham crackers
    6 tbsp (80 g) unsalted butter, melted

    Cream Cheese Filling
    2 pounds ( 1kg) cream cheese, room temperature
    1 cup (240g) sour cream
    1 cup (200g) sugar
    1 tsp (5g) vanilla
    5 eggs, room temperature
    1 tbsp (8g) cornstarch
    pinch of salt
    lemon zest from 1 lemon

    1. Prepare the crust. Preheat oven to 350 F (180C). Crush the biscuits/crackers using a food processor until crumbs form.Pour the melted butter over the crumbs. Process until evenly moistened. Press the crumbs mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.

    2. Reduce oven temperature to 300F (150C).

    3. Prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar, cornstarch and salt and mix until combined.

    4. Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon zest and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.

    5. Pour the cream cheese mixture over the prepared crust.

    6. Bake for 45-55 minutes. Turn off the heat and leave it another hour in the oven.

    7. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.

    8. Decorate with your favorite fruits and dust with powdered sugar if desired before serving.