All about Food. B:9 Most of the blog will be about my various cooking experiments with some reviews of local restaurants thrown in once in a while. Reviews/food experiences from other place will be included also.

Thursday, August 24, 2006

Japanese Cheesecake

I finally had time to make the Japanese cheesecake. Unlike American style cheesecake, the Japanese variety is fluffy and light in taste and texture. The lightness is achieved by beating the egg white until still peaks are formed and folded into the cheese/egg yolk/flour mixture. It has been a few months since the last time I baked the cake so I have forgotten some of the details. This time my cake shrunk quite a bit after it was taken out of the oven, but I suspect it's because of the eggs (not warmed up to room temp or too old). At least the cake didn't collapse and the taste was still good.

I was reluctant to make this cake because of our totally unreliable and overly large oven. Temperature control totally depended on the gas fire, and only one person in the house actually has the skills to keep the temperature steady. In the past the temperature would decrease or increase significantly (as much as 50 degrees celcius in about 30 minutes) which caused many baking failures. Miraculously enough, the Japanese cheesecake is my only cake that has not suffered any failure. I believe the reason is that this is the only baking recipe I have that uses a hot water bath (helps maintain a more uniform/steady temperature).

Labels: , ,


Post a Comment

Subscribe to Post Comments [Atom]

<< Home