Japanese cheesecake
priss | September 29, 2012It’s Beau’s birthday on the 30th. As usual, I’m in charge of his birthday cake! This year, I don’t have enough time like 2 year ago when I made him an extravagant Strawberry Bavarian Cake with Raspberry Mirror, & I wanted something light and not so sweet. Then Nami from JustOneCookBook posted the recipe for Japanese cheesecake (something I’ve always.. always wanna make!), Hallelujah!!! =D
Beau, YOU are the reason I’m always smiling!
Happy Birthday!!!
The cake was so… so fluffy, yet rich in flavor. Wow, I’m in love with it!
Because it’s so rich in flavor, not to mention it smells SUPER nice, any fillings or toppings would ruin the taste (at least I think so). So I simply dusted some green tea powder from a stencil that I made from scratch. =) Yup cutting the letters wasn’t fun at all but oh Beau’s so worth it!
Unlike the Bavarian cake which was very labor intensive to make, this Japanese cheesecake was not hard to make. But it’s definitely technique-intensive.
Tips & Tricks:
You gotta make sure the egg whites are beaten JUST right, JUST till stiff peaks. If you don’t beat enough, the cake will not rise. If you over-beat it, the cake will crack. Since I’ve already mastered making chiffon cakes, which require the same kinda techniques, my first attempt of making a Japanese cheesecake is a huge success! Of course, Nami’s recipe was a BIG help too! =D
I was being very careful with the meringue because I don’t want the cake to crack. So when I saw the meringue started to get thick, I lowered the speed to low medium and kept stopping my mixer and checked. It would get thicker and thicker until it JUST got stiff – so when I lifted up the whisk the meringue didn’t drip no more.
Another trick I did was I lined my cake pan with parchment paper 2 inches higher on the sides, so I could put a sheet of aluminum foil on top to prevent the surface from burning.
Of course, baby G wants a taste! & she did… and liked it! =))
Aww! Thank you so much Priscilla! I’m so happy you and your family enjoyed this cake, and wow yours look so perfect! Your matcha powder from a stencil is sooo beautiful. I have no patience to do that.. 🙂 Just checked your chiffon cake too – looks so delicious. Thanks for the shoutout and you and your cake made my day! 🙂 Thank you!
How stiff did you whip the meringue? I did mine until just at the moment before it became very glossy (like as if I was making meringue cookies). I thought it was just right but the cake had two cracks over the surface. Do you think the temperature would cause the cracks too? I have a fan forced oven and I find that it heats up unevenly sometimes. Any advice you can give would be great!
Sam.
Ps: your daughter is so cute! (^_^)
Thanks Sam for the compliment on baby G! She IS cute. Muahahha! OK I was being very careful with the meringue because I don’t want the cake to crack. So when I saw the meringue started to get thick, I lowered the speed to a low medium and kept stopping my mixer and checked. It would get thicker and thicker until it JUST got stiff – so when I lifted up the whisk the meringue didn’t drip no more.
Another trick I did was I lined my cake pan with parchment paper 2 inches higher on the sides, so I could put a sheet of aluminum foil on top to prevent the surface from burning. Maybe that also helped?
GOOD LUCK!!!!
Thanks for visiting Nami! Yea the matcha powder gives a nice hint of fragrance to the cake! Thank you for the recipe!!!!
recipe please???? 🙂 🙂 looks so yummy
You must have missed the link to JustOneCookBook. So sorry that it’s not obvious! =p