Jiggly Japanese Cheese Cake

As a kid I've always loved a good sponge cake - soft and fluffy. In the recent years we've been introduced to the asian or rather Japanese version of this fluffy delight. It's a cheesecake but not quite a cheesecake as in it's western counterpart. It's always a huge favourite in our family for a snack during our visits to the mall. So here's my attempt at recreating it at home.

Ingredients

1. Whole milk - 1/3rd of a cup (or 60 gms)
2. Cream Cheese - 140 gms (at room temperature)
3. Butter - 40 gms (at room temperature)
4. Plain Flour - 50 gms
5. Corn Flour - 15 gms
6. Eggs - 5 (at room temperature)
7. Vanilla essence - 1 teaspoon
8. Castor Sugar - 100gms

Method

Note: Need to make sure the cream cheese, butter and eggs are in room temperature.

1. Preheat oven to 120 deg C (ensure it is not fan forced)
2. Separate the egg yolks and whites.
3. Melt the butter and cream cheese along with milk in a sauce pan over low heat.
4. Add the egg yolks and mix it up until well blended.
5. Add the flour and corn flour and mix it well while the mixture is still warm.
6. Add the vanilla essence and mix it well.
7. In a separate bowl beat the egg whites along with sugar (added little by little) until stiff peaks are formed.
8. Fold in the egg white whip into the batter. (Note - FOLD it in gently and not vigourously).
9. Line a 6 inch circular spring pan with baking paper in the bottom and the sides. (Note: I used a larger pan and the cake came out a bit thinner than what I was expecting).
10. Pour the batter into the pan and let it set. 
11. Tap the pan a few times to release any air bubbles.
12. Take a large deep pan that can go inside the oven (and hold the baking pan) and fill it about an inch deep of water.
13. Place the batter in the water bath and bake with 120 deg C for about 15 - 20 minutes until you see the basic structure forming but the top has turned yellowish in colour (but not brown).
14. Increase the temperature to 150 deg C and bake for another 15 minutes until you see the top surface turn dark brown.
15. Open the oven door for a minute or so to cool it down and set the temperate to 100 deg C. Bake for another 30 minutes under this temperature. Stop if you see the top surface getting darker than what you need.
16. Stop the oven and let the cake sit inside for about 10 minutes.
17. Remove the cake and place it on a cooling rack for about 10 to 15 minutes.
18. Dust it with icing sugar if you like.

Voila - Jiggly Fluffy Japanese Cheesecake is ready.

Happy Cooking!!

C

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