Monday, August 23, 2010

Japanese Cheese Cake (2)

Most of us like to eat cheese cake. This time I am baking a Japanese Cheese Cake adapted from K.L popular chef, Alex Goh. It tastes as good as the one I described in my previous post (click here).



35 g sugar

250 g cream cheese

250 g UHT milk

30 g butter (melted)

5 nos egg yolks

50 g plain flour

50 g corn flour

1 tbsp. lemon juice/ lemon zest

5 nos egg whites (use B egg approx. 60 g each)

1/4 tsp. cream of tartar

100 g sugar

pinch of salt


1) Cream sugar (use K-beater) and cream cheese till light and soft.

2) Cook milk till boil immediately add into cream cheese mixture, mix till well blended.

3) Add in the hot melted butter mix well.

4) Fold in corn flour and plain flour till well blended.

5) Add in egg yolk one at a time, lemon juice mix well till evenly mix.

6) Beat egg white till foamy. Add in cream of tartar, sugar and salt till stiff but not hard.

7) Mix the egg white mixture with the cheese mixture (5) till well blended.

8) Grease the sides of a 10"-round cake tin and line the cake base with parchment paper. Pour mixture into the cake tin, water bath at 160° C for +- 60 minutes at lower rack.


  1. Hello. I'm interested in making this but what do you mean by water bath? :x
    Thank you. ;)

  2. Water-bath means steam-bake:
    1) fill the bigger baking pan with hot water (1/3 of the height )
    2) sit the smaller baking pan (which has the cake mixture) into 1)above

    note :
    1) the diameter of the bigger baking pan (round) is about 1-2 inches larger than that of the smaller round baking pan.
    2) the height of the bigger pan is about the same height of the smaller pan

    when i have time , i shall add a picture of it in the blog.