Here’s my birthday cake!!! Every year I make myself a birthday cake. It’s always a cake that I’ve never tasted before and I eat the whole thing all by myself! Hey, it’s my BIRTHDAAAAAY!!
This year I tackled the Japanese cheesecake!!! If you follow me on facebook then you know I’ve been wanting to make this cake for a while now. The whole idea of a cheesecake being creamy, yet fluffy and light intrigued me so much!
I must say, this cake did not disappoint! I’m so glad I tried it and will definitely be using it to make more stuff, like a new base for my strawberry shortcake and Japanese ice cream sandwiches (I saw these on tv and fell in love so stay tuned for that recipe)
Don’t let the boring, plain look fool you. It does look kinda blah but once you sink your choppers into this bad boy you’ll understand why so many people prefer this lighter, cakier version of cheesecake over the heavy, dense American version. (I still prefer my super heavy, fattening American cheesecake though : )
My hubby hated this cake and thought it was super gross lol (he’s so unadventurous at times!)
This cake truly is a piece a heaven in my opinion. It’s lightly sweetened, super light and “pillowy” with a creamy taste. I topped one side with a fine layer of powdered sugar and the other with an apricot spread and fresh strawberries. So good!
It’s SO EASY to eat slice after slice since it’s so airy and fluffy. One slice hardly seems like enough! The next time I make this I’ll dust the entire cake with powdered sugar and a mixture of fresh fruits (strawberries, blueberries, peaches) in the center and serve with a dollop of homemade cool whip. Ahhh… the perfect, elegant ending to summer meal.
|Homemade Japanese Cheesecake- My 2011 Birthday Cake|
Japanese Cheesecake Recipe
- 8 oz cream cheese softened, room temperature
- 1/4 cup whole milk
- 1/2 cup powdered sugar divided
- 1/4 cup cornstarch
- 3 eggs separated
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon cream of tartar
- 2-3 cups boiling water to make the water bath
- Topping optional
- 2 tablespoons fruit preserve I used apricot
- 1 tablespoon water or enough to make is easily spreadable
- fresh strawberries diced
- Preheat oven to 350.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add milk and beat until smooth.
- Sift half of the powdered sugar and the cornstarch into the bowl.
- Mix until well combined.
- Mix in the egg yolks and fresh lemon juice. Set aside
- In a separate bowl, beat egg whites until foamy.
- Sift in remaining powdered sugar and cream of tartar into the egg whites.
- Mix for 8 minutes or until high peaks form.
- Fold egg white mixture into cream cheese mixture. Use a spatula to fold it in until there are no lumps.
- Pour into a generously greased 9 inch deep cake pan.Place cake pan onto a baking sheet.
- Pour hot water into the baking sheet. Do not add water to the cake pan.
- Place into the oven on the middle rack.
- Bake for 35 minutes.
- When it’s done, turn off the oven, prop open oven door and let it cool.
- Let cake cool completely before removing from oven and pan.
- Remove cake from cake pan.
- Eat it plain or spread on some preserve and top with fresh fruit. You can use any kind of fruit you want.