Japanese Cheesecake

Just made a Japanese cheesecake for faith's birthday! A small heart cheesecake! I've been baking cheesecake for my friends' birthdays because it's super easy and most importantly, does not require CREAM! Every time I bake a cake, i have to buy a new packet of cream because it spoils within a week. Plus, cream cakes have to be kept refrigerated so I have to worry about it melting during its journey to the birthday venue.  Japanese cheesecake solves these problems! Just 5 ingredients and you get a light and moist cheesecake!

It's best eaten alone without cream or any glaze on top. So, it's not really meant for big parties because it doesn't look glamorous but for just a party within close friends or family, its great! If you really want to decorate it, just melted some chocolate and pipe the birthday girl/guy's name on top!

 

I baked this for a friend's birthday a couple of weeks ago. As you noticed, there's a crack in the middle! This cake is quite delicate so it cracked whiles I was moving the warm cheesecake to a cake board. I also tried decorating it with chocolate petals at the side! Epic FAILURE!

Ingredients
420 gm   Cream Cheese
40 gm     Sugar
4 nos      Yolks
50 gm     Cake Flour (sifted)
85 gm     Melted Butter

 4 nos      Egg Whites
100 gm    Sugar

Method of Preparation

1. Using a K-beater, beat cream cheese and sugar till fluffy.
2. Slowly add in yolks. Followed by sifted cake flour.
3. Slowly pour cooled down melted butter from the side.
4. In a separate bowl, beat egg whites and sugar till soft peak.
5. Fold in half portion of egg whites(meringue) into cheese mixture. Fold in the other half.
6. Pour into mould and bake in water bath at 150C for 50mins to an hour depending on the size of the cake.