Japanese 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 πŸ™‚ 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 πŸ™‚


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

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.


Fudgy Brownies



I took one mouthful of this brownie and I knew that the search for the best recipe for fudgy browniesΒ was over. This is a clear winner. If chocolate could cure illnesses, this fudgy brownie would be a miracle drug.

Everyone who ate this was unbelievably happy. My father texted me “I’m eating your cake now & wow πŸ™‚ πŸ™‚ πŸ™‚ πŸ™‚ ” and D said “I’m super impressed.” The best part is that this brownie recipe is quite idiot proof. I mean how hard is it to whisk stuff together? The batter can be mixed up in 10 minutes and hey, you’ve got an impressive brownie.


170g unsweetened chocolate
230g salted butter
200g granulated sugar
4 large eggs
10ml dark rum
170g all-purpose flour

1. Melt chocolate and butter over bain marie (fancy term for hot water bath)
2. Whisk in sugar and egg yolks, one at the time.
3. Whisk in rum
4. Sift flour into mixture and fold.
5. Pour batter into 8×8 inch square tin.
6. Place in preheated oven of 180 degrees Celsius for about 20 minutes (the doneness of your brownie depends on how fudgy you want your brownie to be. The more undercooked your brownie is, the more fudgy it will be.)
7. Let the brownie cool before slicing. For really clean cuts, put the brownie in the fridge before cutting.



Prego has a 50% discount on all displayed cakes, pastries and bread after 9.30pm. Being a typical Singaporean cheapskate, whenever my parents go to Raffles City for dinner, they would pass by Prego and grab a few of these delicious desserts. One of the must buys is the Chocolate Profiterole.

Chocolate Profiterole from Prego

Profiteroles are choux buns filled usually with pastry cream, ice cream or whipped cream. Prego’s profiterole is filled with hazelnut chocolate and Chantilly cream. The choux bun is chewy with a crumbly top. Unfortunately, the hazelnut chocolate does not stand out, and there is little trace of hazelnut. However, Prego is generous with the cream and chocolate, making this dessert one sinful treat.

Oozing with Chantilly cream and Hazelnut chocolate

Prego’s Panna Cotta is one of my favourite desserts. It is a Vanilla Panna Cotta with Strawberry and Rhubarb compote. Panna Cotta is an Italian dessert made by simmering cream, milk, sugar and mixing it with gelatin, then allowing it to cool and set. There is a very distinct taste of milk in this Panna Cotta, and I love it for that. The compote is of the right sweetness and blends really well with the milky taste of the Panna Cotta itself. I love how the Chef manages to sneak a little bit of orange zest into the Panna Cotta, contrasting bright short orange stripes with the creamy coloured Panna Cotta. The zest also cuts through the milky taste, enabling me to eat up a whole cup of Panna Cotta without feeling too heavy.

Wonderfully creamy with a hint of orange zest!

Pay Prego a visit when you are in Raffles City at night! The desserts are worth the money and worth the wait.

Level 1, Fairmont Singapore Swissotel The Stamford,
Singapore, Singapore 189560
6431 6156