Monday, December 20, 2010

Japanese Light CheeseCake 日式輕芝士蛋糕


Towards the end of the year, there are many parties and potlucks to celebrate the birth of our Lord Jesus. When I go to these parties, I always bring some kind of desserts/pies/cakes. This kind of cheese cake is so light and fluffy, it never make you feel stuffed or full with one slice. It just melts in your mouth, very suitable to the Asian palate.



I have tried several recipes and the greatest challenge I face is shrinkage. Due to the fact that it is so light and has little flour for support, there is a danger that it may collapse or shrink after it finishes baking. Some recipes call for immediate de-molding after baking. But this time, I took the advise of Junko : instead of taking it out of the oven after baking, I left it inside the turned-off-oven and let it cool. Hopefully without the sudden drop in temperature, it would not shrink that much. And it turned out that it only shrinked half an inch near the top and the rest is beautiful !


Ingredients for an 8 inch round cake:

300g cream cheese, cold
200g 150g sour cream, cold
40g sugar
3 egg yolks
1/2 tsp vanilla extract
50g corn starch

3 egg whites
1/4 tsp cream of tartar
40g sugar

1)  Preheat oven to 320 F. Line the bottom of an 8 inch cake pan with parchment paper. Prepare a pan bigger than the cake pan for steam baking. If using a springform pan, wrap the bottom and up the outer sides with foil to prevent water from going in.
2)  Put the cold cream cheese and sour cream in a food processor for a few seconds to combine. Add the sugar,yolks and vanilla and pulse until combined. Finally add the corn starch and pulse to combine. The mixture should be very creamy looking. Put in the refrigerator.



3)  Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
4)  Gently fold the whites with the cream cheese mixture until combined.
5)  Pour into the prepared pan. Smooth out the top. Add hot water to the bigger pan until the water level is at least half the height of the round pan. Bake for 55-60 minutes.


6)  Test by inserting a toothpick into the center. If it comes out clean, turn off the oven and use a wooden spoon to keep the door ajar, about 30 minutes.
7)  Take the pan out and continue to cool in the cake pan for at least 4 hours.


Notes:
1)  I used cold cream cheese and sour cream so that the resulting mixture would be thicker. It is important to maintain a similar consistency with the egg whites when they are mixed together later. Otherwise, the thicker layer will sink towards the bottom of the cake.
2)  I used a food processor here in mixing the cheese(my birthday gift to replace my 15 years old partly broken processor). It did a very good job in mixing the cold cream cheese to creamy state. If you have a stand mixer, use the paddle attachment and you may need to use room temperature cheese; otherwise, there will be clumps. Put the cheese mixture back to the refrigerator after mixing to firm it up.
3)  The amount of sour cream in this recipe is a bit too much. I cut it down from 200 to 150g.
4)  If you have problem with cake shrinkage, please click here for more details.

Modified from: Cookin' Log

日式芝士蛋糕

到了年尾,有很多大大小小的派對要參加,畢竟這是慶祝主耶穌基督誕生的日子,當然要大大慶祝一番啦。我通常都會預備一些甜品/蛋糕/派,這款芝士蛋糕很適合亞洲人口味,入口有即溶的感覺,不太甜,又不會有太膩的感覺,食多些也不怕。

我以前試過用不同食譜做,其中比較有些難度的便是焗後回縮的問題,因為它沒有很多的麵粉去支撑,雖然不會影响口味,但賣相便差了點。我今次嘗試Junko的提意,焗完之後讓蛋糕仍然留在爐內,讓它慢慢降温,希望沒有突然温度的改變,會令到它不會有太大的回縮。結果它只縮了些少,令我很滿意。

做一個八寸圓形蛋糕材料:

300g 凍奶油芝士
200g 150g 凍酸奶油
40g 糖
3隻蛋黄
半茶匙 雲呢哪香油
50g 玉米粉

3隻蛋白
1/4 茶匙 他他粉
40g 糖

1)  預熱焗爐至320F,放焗爐紙於盤底,如果用活動底模的,便要用錫紙將整個焗盤的底部包好,以免水份會滲入。
2)  用食物處理機將奶油芝士及酸奶油攪勻,再加入糖、蛋黄及雲呢哪香油,再攪勻,最後加玉米粉,攪勻後放雪柜備用。
3)  蛋白加他他紛打至變白,遂小加糖,打至企身。
4)  將蛋白與芝士混合物輕身混和,倒入焗盤,放入一大盤上,加入熱水至焗盤的一半高,以蒸焗的方法,焗約55-60分鐘至熟。
5)  用牙簽插入,如取出牙簽是清潔的,便關掉爐火,將爐門稍微打開。
6)  30分鐘後,便將蛋糕取出,讓它在室温下繼續慢慢降温,大約四小時。

注意事項:

1)  我是用凍的奶油芝士及酸奶油,因為凍的會比較濃身一点,容易與打發了的蛋白混合。
2)  我是用食物調理機混和和那些芝士的,效果很好。
3)  酸奶的份量多了些,我由200減至150g。
4)  請點擊這裏 關於如何防止蛋糕回縮的文章。




13 comments:

  1. Looks great!! It must be delicious!

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  2. Thanks again for your help. It is so velvety that it melts in my mouth.

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  3. Any other convenient measure, just use volume, how many cups, tbsp...etc is very good for the Math so bad as me!

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  4. The best way is to use a scale. This is the best investment you can get. I almost use it daily and it is an indispensable tool in baking. There is a very useful online site for convertion: http://www.onlineconversion.com/weight_volume_cooking.htm

    For now, this recipe does not have too much measurement. A block of cream cheese is 226g, so use 1 and 1/3 blocks. One small tub of sour cream is also 227g. I use almost all but leave about 1 tbsp. 40g sugar is about 3.5 tbsp. 50g corn starch is about 5 tbsp plus 1 tsp.

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  5. I did it. It came out pretty good. Even Wilson, who doesn't like cheese, said it's very soft and light. It's not easy to convert the measurement. I used a scale. If you don't have one, it's time to buy one!

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  6. I feel good when it works in other hands as well. Enjoy !

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  7. Hi~phoebe~!!!
    can i ask you  question?
    do you know mango pan cake?
    this is popular in hong kong dessert?
    i saw it
    http://blog.daum.net/playsoo/673
    do you know how to make mango pan cake???
    i think i need  mongo powder to make mango pan cake!!!^^

    ReplyDelete
  8. Hi Jamie,

    I wish to try that ! It looks like a crepe wrap with mango ice cream with chunks of mango. Delicious !! I think you can try adding mango puree to the pancake batter and fry it. Then put some mango ice cream and mango on it and wrap it together.

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  9. Hi phoebe,
    thank you for your reply!
    i am going to try this weekend and i will tell you how it turns out.
    wish me luck!!!
    i am learning english now..
    it helps to improve my english when we communicate online.
    thank you!!!

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  10. Good luck to you Jamie. I am sure it will turn out good. By the way, how was your snow moon cake ?

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  11. i haven't made it yet.i am going to try to make this weekend..^^
    i want to attend your baking class at the Library.
    but it's too far!!!!^^

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  12. Hi Phoebe,
    I've tried your recipe twice now and it is just delicious but I'm not getting the double up in volume from pre-bake to post-bake like in your pictures above. It is driving me crazy! Any ideas what I am doing wrong?

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  13. Hi,
    There may be a number of reasons. But I think if it does not rise at all, then it may be due to the way the egg white is whipped and folded into the cream cheese mixture. If it rises and then collapses after baking, then you may want to try the drop pan method to prevent shrinkage: http://www.morethanbread.net/2012/05/no-more-shrinkage.html
    Hope this help.

    ReplyDelete

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