Japanese Cheesecake

cheesecake

School is getting dreadful particularly because lectures are only in the afternoon and I have activities all the way till night, making me so exhausted that I have decided to declare one day of school holiday every week. So today’s my holiday for the week and holidays mean that there’s time to bake 🙂 Found a block of cream cheese lying around in my fridge so I decided to make Japanese cheese cake. I tried it before with Kim last time and it turned out not bad, though the water bath soaked the bottom of our cake >: So this time, I’m doing away with the water bath because I can’t be bothered. The water bath is supposed to prevent cracking on the surface but I don’t really care about appearances as long as the cake tastes good? Hahaha I am obviously not the typical kind of baker.

If you realised, all the stuff that I bake are plain and not decorated, mostly because I like to keep things simple and my taste palate clean. I don’t fancy cupcakes or complicated flavours but rather the classics. Anyway, enough about me and my preferences, here’s the recipe for my Japanese cheesecake! Enjoy 🙂

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Ingredients
250 ml milk
250 gm cream cheese, room temperature
60 gm butter, room temperature
6 egg yolks
55 gm cake flour
20 gm corn flour
1 lemon zest
6 egg whites
1/4 tsp cream of tartar
130 gm caster sugar

Directions
1. Set up a water bath (boiling pot of water with a bowl above, making sure the bowl does not touch the water).
2. Place milk into the bowl
3. Add cream cheese, stir until completely dissolved and mixture is smooth.
4. Add butter and stir till dissolved.
5. Remove from heat and cool.
6. Add egg yolks and combine.
7. Sift flours into cream cheese mixture. Mix well, ensuring no lumps.
8. Add freshly grated lemon zest.
9. Beat eggs white with cream of tartar and sugar, till stiff peaks.
10. Fold in 1/3 of the egg whites into cream cheese mixture. Repeat till all the egg whites are incorporated.
11. Pour into 9 inch baking tin.
12. Bake for 50 to 60 minutes, until skewer comes out clean.
13. Leave oven door ajar for 10 minutes before taking it out to cool.

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The Only Carrot Cake Recipe You’ll Ever Need

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Happiness is when you finally found the cake of your dreams :’)  This is a super moist carrot cake and I looooove super moist carrot cakes. It’s why I love PS cafe’s carrot cakes, just that they burn such a huge hole in my pocket (it’s at least $10 per slice with very little cream cheese) that the pain I feel from paying cancels out the joy in the eating. The next best carrot cake in Singapore would probably be from Cedele just that the cake is too dry for my liking and too small. I either have issues with the price or the size, which is great motivation for me to whip something up in the kitchen.

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Anyway, this recipe is from Sally’s Baking Addiction, though I made some minor adjustments. It is super easy to make, all you need is to whisk the wet ingredients together and then dump the dry ingredients into the wet ingredients and then out comes a super duper moist carrot cake. If I haven’t emphasised it enough yet, this cake is so amazing you have to try it.

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Ingredients for Carrot Cake
200g light brown sugar
180ml vegetable oil
60g yogurt
3 large eggs
2 teaspoons vanilla extract
250g all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
260g very finely grated carrots

3/4 cup raisins (optional)

Directions for Carrot Cake
1. In stand mixer on medium speed, mix brown sugar and oil together.
2. Add in yogurt, beat for 60s. Mixture should be thick.
3. Add in eggs, one by one.
4. Add in vanilla extract
5. Mix flour, baking soda, cinnamon, nutmeg and salt together.
6. Fold dry ingredients into wet mixture, fold until just mixed.
7. Fold in carrots and raisins.
8. Pour into 9 inch springform tin.
8. In preheated oven of 175 degrees Celsius, bake the cake. Check at 20mins.

Ingredients for Cream Cheese Frosting
600g cream cheese, at room temperature
200g butter, at room temperature
100g icing sugar

Directions for Frosting
1. Using handheld whisk, whisk all ingredients together.
2. Store in fridge until ready to use.