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  • Japanese Cheesecake

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    DairoMRivero
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    This document provides a recipe for Japanese cheesecake that yields one cheesecake containing 552 grams. The ingredients include 180 grams of cream cheese, 30 grams of butter, 100 grams of milk, 60 grams of egg yolks, 10 grams of cake flour, 90 grams of egg whites, and 60 grams of powdered sugar. The cheesecake is baked in a water bath in the oven at 150°C for 30 minutes then 110°C for 60-70 more minutes until set like jello.

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    This document provides a recipe for Japanese cheesecake that yields one cheesecake containing 552 grams. The ingredients include 180 grams of cream cheese, 30 grams of butter, 100 grams of milk, 60 grams of egg yolks, 10 grams of cake flour, 90 grams of egg whites, and 60 grams of powdered sugar. The cheesecake is baked in a water bath in the oven at 150°C for 30 minutes then 110°C for 60-70 more minutes until set like jello.

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    © All Rights Reserved
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    314 views1 page

    Japanese Cheesecake

    Uploaded by

    DairoMRivero
    This document provides a recipe for Japanese cheesecake that yields one cheesecake containing 552 grams. The ingredients include 180 grams of cream cheese, 30 grams of butter, 100 grams of milk, 60 grams of egg yolks, 10 grams of cake flour, 90 grams of egg whites, and 60 grams of powdered sugar. The cheesecake is baked in a water bath in the oven at 150°C for 30 minutes then 110°C for 60-70 more minutes until set like jello.

    Copyright:

    © All Rights Reserved
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    of 1

    JAPANESE CHEESECAKE

    Yield: 1 cheesecake 552.00

    Ingredient Weight (grams) Baker's %


    Cream Cheese 180.00 100.00%
    Butter 30.00 16.67%
    Milk, whole 100.00 55.56%
    Yolks 60.00 33.33%
    Cake Flour, sifted 10.00 5.56%

    Egg Whites 90.00 50.00%


    Powdered sugar, sifted 60.00 33.33%
    Lemon juice 2.00 1.11%

    Procedure:
    1. Preheat a still oven (no fan) to 150°C / 300°F
    2. Prepare a 6 inch/15 cm x 4 inch / 10 cm deep pan by lining it with parchment paper or a
    non-stick silicone mat strip.
    3. Place cream cheese, butter, milk into a bowl, then put it over a hot water bath to melt the
    butter and cream cheese, stirring with a whisk until smooth. It should be 60°C/140°F at most. If
    it exceeds this temperature, allow it to cool down to it before you add the yolks.
    4. Whisk in the egg yolks
    5. Whisk the cake flour well into the cream cheese and yolk mix to combine completely.
    6. Add lemon juice to the egg whites and begin to whip on high speed; add the powdered sugar in
    3 additions. Whip to medium peak.
    7. Add 1/3 Egg white to egg yolk mixture and fold in with a rubber spatula, mix completely, then
    repeat two more times. Mix well then pour into the prepared pan.
    8. Place the prepared pan inside a larger pan and fill it 1/3 of the way with boiling water. Be careful
    when handling this set up and placing it in the oven.
    9. Bake at 150°C/300°F for 30 minutes and then drop the temperature to 110°C / 230°F and bake
    for 60-70 more minutes. It will be done if it jiggles in the pan like jello. If it starts to crack on the
    surface it has baked too far. If it sloshes in the pan instead of jiggling it is not ready to come out
    of the oven. If the surface isn’t brown enough, switch the oven heat to low temperature broil
    and broil for five to ten minutes to brown the surface. Alternatively turn the temperature of the
    oven up to 400°F/205°C and bake it until the surface is golden brown, but keep an eye on it so it
    doesn’t burn!
    10. Once it comes out of the oven, take it out of its baking pan and remove the silicone strip or
    parchment paper immediately.

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