Every guy I’ve ever dated has loved cheesecake, I’m not really sure why, but they just have. Specifically they tend to love the overly dense, cloying sweet, NY style cheesecake that’s all too easy to find.
Me though? I can’t handle the flavor for the reasons above. Overly dense, cloying sweet, intensity that makes the usual NY cheesecake overwhelming to me. I can handle a bite or two, but a typical slice is just too much. Probably a good thing for my diet, but not so good when there is the rare decent cheesecake and you just can’t find it that easily.
One time in Seattle’s Uwajimaya (in the international district) I came across Japanese “cheese mushi cake.” I was also lucky to then find it at an Oriental market over in Spokane, but who wants to drive 40 minutes just to get a small personal cheesecake? There HAD to be a recipe!
Back then finding a recipe for Japanese cheesecake wasn’t nearly as easy as it is today. Finding one I like out of the ones I can find today isn’t very easy, but thankfully I finally found the recipe I wrote that I had made by modifying a recipe I’d found before.
So, enough back story, on to the recipe!
- 8oz Cream Cheese – Room Temperature
- 1/4 cup Milk
- 1/2 cup bakers (super fine) sugar
- 3 eggs separated
- 1/4 cup cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon cream of tartar
- 3-5 cups of boiling water
- You will need two mixing bowls, make sure that you don’t use plastic bowls that have had oil in them previously, at least not for the mixing of your sugar and egg whites! Metal or glass bowls do not hold on to oil and wont cause issues with your cheesecake!
- Preheat oven to 310-325* F making sure one rack is on the lowest location. (Temp depends on your oven! They all vary.)
- Spray a 9 inch round cake pan or a standard-sized loaf pan with cooking spray
- Combine cream cheese, milk, 1/4 cup of the bakers sugar, egg yolks, corn starch and lemon juice. Mix until completely smooth.
- In your second bowl beat egg whites until foamy.
- Slowly add the last 1/4 cup bakers sugar and cream of tartar into the egg whites. Beat on high speed until you get stiff peaks.
- Fold the egg white mixture into the cream cheese mixture gradually! Don’t stir or beat the mixture, just gently make sure that all ingredients are combined a bit at a time.
- Pour mixture into pan and smooth out the surface.
- Place your cake/loaf pan into a larger cake/cooking pan and place into oven on the lowest rack.
- Carefully pour boiling water into the larger cake/cooking pan, just enough that the water comes up half way to the side of the cake/loaf pan with the cheesecake batter.
- Bake 50-70 minutes, or until a toothpick inserted in cake center comes out clean.
- Turn off the oven and leave the cake in for 15-20 minutes to gradually cool. The cheesecake may ‘fall’ a little, but shouldn’t too much.
- Remove from oven and take cake pan out of water pan (aka water-bath or Bain-marie), let cool completely on a wire rack.
- Chill in fridge for at least 3 hours.
- Serve with fruit in a glaze/sauce or as is!!
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