Aaahhhh….soft, melt-in-mouth Japanese Chiffon Cheesecake. It’s the first decent cake I’ve ever baked in my entire life and it was well worth the effort. We finished the entire cake after refrigeration the next day! Yes, it was damn good and it’s heading straight into my family favourite recipe list. This recipe (thanks to Bing Cooks and all the step-by-step photos) hits the right notes to achieve that super delicious home-made good quality Japanese Cheesecake.
The ingredients are relatively easy to get. Just follow the recipe and measurements as indicated and you’ll get a light, fluffy and “not-too-cheesy” Cheesecake. Can be enjoyed 2 ways – right out from the oven for the sponge cake texture or chilled for the cheesecake texture. We absolutely love love love the chilled.
Japanese Chiffon Cheesecake (adapted from Bing Cooks)
Serves up to 12 slices
1 block of cream cheese (I use Philadelphia cream cheese)
3/4 cup pouring cream (I use Bulla pouring cream)
5 large eggs (separate yolks and whites)
4 1/2 tbsp plain flour
3 tbsp corn flour
1/2 cup caster sugar
1. Pre-heat oven to 180 degree celsius. Line the base of a 22cm spring foam pan with baking paper. Then grease the entire baking tray with cooking oil or melted butter.
2. Boil a pot of water on the stove. Once boiled, turn heat to low. Place 1 block of cream cheese in a glass heatproof mixing bowl. Then slowly position the mixing bowl on top of the boiling water and gently stir the cream cheese until it’s melted.
3. Add 70g butter into melted cream cheese and mix well with a whisk. Then add the pouring cream. Whisk to mix and remove from the heat.
4. Add 4 1/2 tbsp plain flour and 3 tbsp corn flour into the cream cheese mixture. Whisk well until smooth and ensure the mixture has no lumps.
5. Leave the mixture aside to cool down and then add the egg yolks. Mix well and set aside.
6. Now, prepare the egg whites separately. Add 5 egg whites and 1/2 cup of sugar into another mixing bowl. With an electric mixer, whisk the egg whites and sugar till white peaks foam. The consistency of the white peaks should stand firm, stiff and not drip into the bowl when the whisk is held up.
7. Add the egg white mixture little by little into the cheese mixture. In folding motion, carefully fold in the egg white mixture so that the “air” is captured to make the texture fluffy. Repeat the same motion until egg white mixture is finished.
8. Pour the cheese mixture into a spring foam pan.
9. The next step is very important. Securely wrap the pan with a 1-piece aluminium foil around the bottom and sides. When I make my cheese cake, some water leaked into the cake pan 😦 So I would suggest to wrap at least 2 – 3 layers of aluminium foil and press very very close to the pan. Then sit the baking pan in a larger roasting pan. Next, slowly pour cold water into the roasting pan till it reaches half of the baking pan. Be careful not to splash water into the cake pan. The aluminium foil used to wrap the baking pan should prevent water from sipping in.
10. Place the pan into the pre-heated oven for 10-15 minutes or until the top is brown. In my fan-forced oven, I use the bottom heating control so it cooks slowly from the bottom and doesn’t over-brown the top.
11. Reduce oven temperature to 125 degree celsius and continue to bake for another 70 minutes.
12. When the cake is done, turn off the oven and let the cake cool in the oven for about 5 minutes. Then remove the cake from the oven, cover the cake with a dry clean paper towel or cloth kitchen towel and let it cool.
13. Serve after the cake’s cooled or leave in the fridge to chill before serving. You will find the consistency is different when chilled compare to just baked – I love mine chilled overnight but you should try both and see which one you really like.
Note: According to the recipe creator from Bing Cooks, pouring water into the roasting pan helps to slowly “steam” and bake the cake so it doesn’t dry the cake out.