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| Homemade Japanese Cheesecake- My 2011 Birthday Cake |
Japanese Cheesecake
Here's my birthday cake!!! Every year I make myself a birthday cake. It's always a cake that I've never tasted before and I eat the whole thing all by myself! Hey, it's my BIRTHDAAAAAY!!
This year I tackled the Japanese cheesecake!!! If you follow me on facebook then you know I've been wanting to make this cake for a while now. The whole idea of a cheesecake being creamy, yet fluffy and light intrigued me so much!
I must say, this cake did not disappoint! I'm so glad I tried it and will definitely be using it to make more stuff, like a new base for my strawberry shortcake and Japanese ice cream sandwiches (I saw these on tv and fell in love so stay tuned for that recipe)
Don't let the boring, plain look fool you. It does look kinda blah but once you sink your choppers into this bad boy you'll understand why so many people prefer this lighter, cakier version of cheesecake over the heavy, dense American version. (I still prefer my super heavy, fattening American cheesecake though : )
My hubby hated this cake and thought it was super gross lol (he's so unadventurous at times!)
This cake truly is a piece a heaven in my opinion. It's lightly sweetened, super light and "pillowy" with a creamy taste. I topped one side with a fine layer of powdered sugar and the other with an apricot spread and fresh strawberries. So good!
It's SO EASY to eat slice after slice since it's so airy and fluffy. One slice hardly seems like enough! The next time I make this I'll dust the entire cake with powdered sugar and a mixture of fresh fruits (strawberries, blueberries, peaches) in the center and serve with a dollop of homemade cool whip. Ahhh... the perfect, elegant ending to summer meal.
Japanese Cheesecake
Ingredients (adapted from food.com)
8 oz cream cheese (softened, room tempt.)
1/4 cup whole milk
1/2 cup powdered sugar, divided
1/4 cup cornstarch
3 egg, separated
2 tablespoons fresh lemon juice
1/2 teaspoon cream of tartar
2-3 cups boiling water (to make the water bath)
Topping (optional)
2 tablespoons fruit preserve ( I used apricot)
1 tablespoon water (or enough to make is easily spreadable)
fresh strawberries, diced
Watch me make this Japanese Cheesecake recipe from start to finish!
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Preheat oven to 350
Refrigerate leftovers.
Refrigerate leftovers.
I'd love to make that and pour some homemade salted caramel sauce on it! Just one block of cream cheese, it might not be rich enough for me! But I'm interested in making it. I make my own birthday cakes, too, and try to do new ones each year. And eat them all myself. =) Might do this one for mine. THANKS Diva!
ReplyDeleteLooks good!
ReplyDeleteSo I was going to make regular cheesecake but since I only had one stick of cream cheese I decided it was time to try out a Japanese cheesecake recipe. I ended up not being able to wait until it was cool, it looked too good! While I still prefer American style cheesecake this cheesecake was very nice. Light and fluffy, with a bit of a custard taste, it was a little too tart for me, so I put some strawberry flavored maple syrup (it was all I had) on it and it was great! The only thing I changed in the recipe was adding a little bit of vanilla to the egg yolk mixture. Thanks for posting this! :D
ReplyDelete