Steamed Japanese Cheesecake

Steamed Japanese Cheesecake

(Abstract from Little Teochew, happy flour )

I have been wanting to make this cake long time ago.. I made it the first time and 

was unsuccessful , cake turned out to be  a bit tough. I knew I failed. I guess was because of the mixing stage and I missed out the use of aluminium foil to cover the pan when steaming.

Recently , I have not been making steamed cake , until I bought cream cheese last weekend. As I was quite free today, I suddenly thought of trying out the Japanese cheesecake again. 

Yes, today I succeeded . It's soft and spongy, moist and melt in your mouth. Just like those sold in the Jap restaurant . Haha. Too exaggerated ! Pardon me.

It was honoured to have a long lost friend of mine to happen to visit me tried out first. After so many years, we met again... 

As this recipe can make a 8" round and approximately another 6" plus round cake tin.

My hubby tried too and was quite amazed, even my youngest son who doesn't really fancy cheesecake , tried too... 

Oh yes, the taste was not that sweet and also slight smell of lemon . Yes, for mine, I add in lemon zest and juice.

Now to the recipe :

Ingredient :

A:

100ml  fresh milk

250g cream cheese

50g butter (softened )

B (sieved)

60g cake flour

20g corn flour 

1/4 salt

C:

6 egg yolks

1Tbsp lemon juice 

Whole lemon zest

Little vanilla essence (optional)

D:

6 egg whites

1/4 cream of tartar

140g sugar

Method:

1. Line an 8" cake tin with greased proof paper. Set aside.

2. Double boil ingredients A until cream cheese melted completely . Set the mixture aside to cool .

3. Whisk egg yolks into cream cheese mixture until well blended.

4. Fold in ingredient B and lemon juice , lemon zest and vanilla essence. Mix until smooth batter.

5. With a hand electric mixer , whisk egg whites and cream of tartar until foamy. Add in sugar and whisk until soft peak form.

6. Fold in 1/4 of step ( 5) mixture  into the cheese mixture until combine. Fold in the rest of step (5) mixture until well combined.

7. Pour the batter into the prepared cake tin and cover with aluminium foil. ( I covered the whole tin )

8. Steam at medium low heat for 45 to 50 minutes (I steam for 45mins.)

Happy steaming !