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Saturday, April 25

Japanese Cheesecake

  This is the first Japanese Cheesecake that i have ever made in my entire life and it came out a HUGE success. It wasn't too difficult to make nor require any special skills and surprisingly, it didn't crack like i expected it to as it often happens to most people baking Japanese Cheesecake. After all the researches i made, i learned that even for experienced bakers, it takes practice to make a perfect Japanese Cheesecake. "Practice makes perfect" right? 
  When i tried this cake with the very first bite, i fell in love with it instantly. This moist, soft, creamy and decadent cheesecake melted the second it entered my mouth and it tasted just like the ones you can buy outside. I just couldn't have enough of it until i practically finished half of the cake before it even made it into the fridge~ 
  Overall, this recipe is INCREDIBLY satisfying and i will 100% make it again soon in the future. Check out my Instagram account @sharmainesiahhh if you wanna see more pictures of my homemade dessert i make quite frequently!

UPDATE:

New! Japanese Style Lemon Cheesecake

[Adapted and slightly modified from: justonecookbook.com]
Prep time: about 30 minutes
Cook time: about 1 hour 10 minutes
Level: Intermediate
Serves: 6-8
Ingredients:
(A)
• 200g cream cheese
• 30g sugar
• 30g butter
• 3 egg yolks
• 100ml whip cream
• 1 tsp lemon juice
• 4 tbs flour
(B)
• 3 egg whites
• 50g sugar
Directions:
1. Make sure all ingredients are at room temperature. 
2. Lightly grease the base of a round 8-inch baking pan and line with parchment paper.
3. Preheat oven to 160∘C and start boiling water.
4. In a large bowl, beat the cream cheese and sugar until smooth. (Preferably using hand mixer or electric mixer.)
5. Add the butter and mix until thoroughly incorporated.
6. Add the egg yolks, whip cream and lemon juice and mix until smooth.
7. Sift in the flour and mix well. (A)
8. In another clean bowl, beat the egg whites until glossy and gradually add in the sugar in 2-3 batches. Beat till stiff peaks form. (B)
9. Fold batter (B) into batter (A) in 3 batches until no visible patch can be seen. Be careful not to over mix it.
10. Pour the batter into the prepared baking pan and drop it onto the countertop a couple times to get rid of any air bubbles.
11. Place the baking pan into a bigger pan and pour boiling water into the bigger pan till it covers at least half of the height of your baking pan. 
12. Bake in the middle rack at 160∘C for about 55 minutes or until lightly golden browned. Then, turn down the oven temperature to 150∘C and continue baking for about another 15 minutes until golden brown and a wooden skewer inserted the middle comes out clean.
13. Let the cake sit in the oven with the door slightly ajar for about 15 minutes. (You can try putting a chopstick in between like i did.) 
14. Remove from oven. Take out the baking pan from the roasting pan and allow it to cool.
15. When cake is completely cooled, take it out of the baking pan and refrigerate before serving.

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