In previous posts, I said I was moving away from sweet foods to acquiring more of a savory palate. That still holds true, however, one dessert still holds a strong position in my heart. That would be the Japanese Baked Cream Cheese Cake. For those who haven’t tried it, the texture of it is somewhere between a sponge-cake and a baked cheesecake. It isn’t as dry as a regular sponge cake nor is it as creamy and dense as a baked cheesecake. If done properly, the texture should be fluffy and light.
Over the years, I have bought my Japanese Baked Cream Cheese Cakes from Grand Taipei and Carrington Cake Shop, both in Box Hill. Only recently have I attempted to make one own. I guess I was inspired by HoneyBeeSweets after seeing her mouth-watering cakes on Instagram and on her Blog.
The first time I attempted a Japanese Baked Cream Cheese Cake, it was completely off the top of my head. I had no idea what I was doing. I was just using instinct and was adding in ingredients I thought were relevant. The result was a very dense and heavy cake.
Ingredients used in Adam Liaw’s Japanese Souffle Cheesecake Recipe.
Cream cheese custard
- 1 cup milk
- 250 g cream cheese
- 6 egg yolks
- 25 g caster sugar
- 60 g plain flour
- 15 g cornflour
- 2 tbsp lemon juice
- 6 egg whites
- 100 g caster sugar
In terms of ingredients, the first time I saw Adam’s recipe I was like “OMG 6 eggs”. Usually when I make cakes in general, I use about 3. Never would I have even thought to use as much as 6. This is were the miracle is. You need a lot of eggs in order for the cake to rise, be fluffy, and light. That’s why the whipping of the egg whites into the meringue part is a very crucial step. If you are like me and used only 3 eggs, the overall cake is going to be flat and dense.
Another crucial point is the folding part. When you fold the cream cheese yolk mixture into the meringue you have to be so careful not to let air in because that will deflate the meringue and cause the mixture to go runny. If that happens, the cake isn’t going to rise, nor will it be fluffy and light.
Overall, I am happy I found Adam Liaw’s Japanese Baked Cream Cheese recipe. Although I had the basic steps correct, my proportioning was very off (especially the eggs), so it was good I came across this recipe to helping me bake the perfect cake for afternoon tea.
Side note: Why not be creative and add your own twist to the recipe? For me, I added in blueberries. Alternately, for you Matcha lovers, why not add some green-tea powder and turn it into a Japanese Baked Matcha Cheese Cake instead mmmmmm.Do note this dense (failed) looking matcha cake was made before I found Adam’s recipe LOL And below, is when I wanted to be creative and see what would happen if I poured half the matcha batter on top of the original batter :p