Wednesday, May 5, 2010

Peach Japanese Cheesecake

The last time I made this Japanese Cheesecake, the top cracked very badly and it looked like some railway tracks.  This time round, I paid more attention to the temperature and lowered the heat.  The cake had slight split at the surface and somehow disappeared while cooling in the oven (due to the shrinkage).  I will need to adjust the temperature further to achieve a no-crack cake.

I made this Japanese Cheesecake without my weighing scale and had to trouble Aunty A to weigh the flours for me.

Yields a very soft and light cheesecake.  Pardon the white line on the cake, it is the reflection from my camera's flashlight.

250g Philadephia cream cheese
50g butter
100ml fresh milk

60g cake flour
20g corn flour
*sifted together

5 egg yolks
¼ tsp salt

5 egg whites
¼ tsp cream of tartar
120g fine granulated sugar


Melt (A) in a double boiler. Cool the mixture. (I melt it over direct fire on low heat, stirring constantly)

Fold in (B) & (C).
Mix well.

Whisk egg white with cream of tartar until foamy. Add in the sugar gradually and whisk until medium stiff peaks form.

Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.

Pour the mixture to the remaining egg whites and fold in gently.

Fold in till incorporated.

Pour into a 8” round cake pan (line the bottom with parchment paper).  I added some peaches from my leftover fruit pastry.

Bake cheese cake in a water bath at preheated oven of 160C for 15 mins, reduce temperature to 150C and bake for another 45 mins.

Turn down the temp to 140C and bake till the cake is golden brown and until skewer inserted to centre of cake comes out clean.  Leave to cool in oven wih door slightly ajar.

Unmould and chill in fridge before slicing.


Honey Bee Sweets said...

Lovely cheesecake! Do show us a picture of a cut out piece...wonder how the peaches are inside, hahaha. Nice one. ;)

Kitchen Corner said...

This cheesecake is nicely baked! Very good one! I like this kind of soft cheesecake. Thanks for sharing the step by step picture. It's very helpful indeed! Cheers!

WendyinKK said...

Oh..... this looks so so good. The surface's colour.. so pretty and golden and even.
I made this once, using yogurt instead of milk :)
Never posted this. It was more than 1 year ago.

Pete said...

Nice job, I need to learn how to control the oven temperature to make this type of cake. Most of the time, my cake cracks.

Bakericious said...

i love cheesecake, feel like giving a bite yum yum

ann low said...

I love to eat Japanese cheesecake very much. Adding peaches will get another new flavor.

Evy said...

Thanks for very detail steps with photos. It is really helpful.

MaryMoh said...

Wow...that's such a perfect cheesecake! I wish I can have a slice of it. I really hope to make this. Thanks for sharing.

Anonymous said...

hi sis,,,your cakes is so fantastic,,but too bad i cant take one pcs,,,

Esther said...

The cheesecake looks perfect, just like the ones you can find in bakeries. I will try out this recipe for sure, thank you. :)

Anonymous said...

Wow!What a perfect looking cake! Can sell already! Nice for an afternoon tea;). Thanks for sharing this recipe. Just nice, my dd2's bday is around the corner,i can bake one for her. Do you think I can use a springform pan for this cheese cake?

Tks, have a great day,

Blessed Homemaker said...

Honey Bee Sweets, ok, I'll try to post that later.

Grace, we like Jap cheesecakes too as American ones are too rich for us.

Wendy, I'm a happy woman when I see the brown surface.
Maybe it's time for you to bake this again? ;-)

Happy Homebaker said...

Your cheesecake looks so good!!! Thanks for sharing the step-by-step illustrations :)

Blessed Homemaker said...

Pete, I had the same problem with cracking. In fact this cake is still not perfect, I still have to play around with the temperature and timing. Hope to achieve a perfect day one day.

Bakericious, thanks! You have many nice non-bake cheesecakes recipes.

Blessed Homemaker said...

Anncoo, I didn't add enough peaches so can't really taste the flavour :P I'm planning to make one with cocoa powder.

Evy, thanks! This is the first time I managed to capture most of the step-by-step pics :P

MaryMoh, I'll be checking out your blog for updates ;-)

Anony, thanks for your kind words.

Blessed Homemaker said...

Esther, thanks! Do give it a try and let me know how it turn out for you.

Blessed Homemaker said...

Cupcake, if you are using a springform, rem to wrap the base with aluminium foil to prevent leakage or water sipping into the pan.

Blessed Homemaker said...

HHB, thanks for your kind words. I tried to take step-by-step pics but always end up with 1 missing shot :P This is my first time I managed to get all steps captured :)

Cosy Bake said...

Hey, this is a wonderful cake! It looks so smooth and soft. I was having the idea of making one of these Japanese cheese cake. now you inspire me to do it!!!! JUST DO IT!!!

WendyinKK said...

I did bake a cheesecake today!!!!!
Hahahaha!! Too tempting liao after seeing yours. But I used a Japanese Cotton Cheesecake recipe from Alex Goh's Book. I thought your recipe was the same as the peach cheesecake that I did before, but I checked and it wasn't the same :)
I only used 3 eggs for it.

Blessed Homemaker said...

Honey boy, you are so "Japanese", how can you not bake this?

Blessed Homemaker said...

Wendy, if I'm not mistaken, this recipe is also from Alex Goh, or similar recipe. Can't wait to see your posting ;)

Pei-Lin said...

Oh, boy!! The cake looks so cottony ... with souffle-like texture! I'd love to have a slice, please ... Hahaha! It's been eons since I last made Japanese cheesecake. Thanks for the reminder!

WendyinKK said...

I made the cheesecake jump queue for posting, because it was Mother's Day related. Will be up tomorrow around noon.

I still have months of back log, guess they'll come in handy when I'll be busy with my new house in 2 months time. I can still post regularly even though I won't be baking or cooking that much during that busy time.

Blessed Homemaker said...

Pei-Lin, I love this cheesecake. It fact, it's the only cheesecake I eat :P I can only stomach 1 - 2 tsp of American cheesecake but for this one, I can eat non-stop hahaha!

Wendy, saw your cheesecake entry. Perfect looking cake with no cracks! I wish I can achieve one like this one day.

muimui said...

Hi i'm a newbies in baking. Recently i bought a same model oven as yours but do not know how to adjust the heat element and place the rack..Sorry can you pls share some tips on how to bake beautiful cakes like yours using this oven. i tried baking cakes but it neither burn or undercook. but yours turn out so yummy and beautiful. From mummy staying in the east Thank you very much :)

muimui said...

You are a really bravo mummy handling 3 kids and at the same time baking such beautiful cakes. I'm a mummy of 2 and already so exhausted at the end of the day. CHEERS....

the garden harlot said...

you are too much ! i love it. food can be such an art.

Blessed Homemaker said...

muimui, I used both top and bottom heat and usually bake them on the lower rack. However, I raised it up by placing another baking pan and a cooling rack below the pan filled with batter.

If your cakes turn brown fast but the inside is still uncooked, try to tent it with aluminium foil to prevent the top from getting burnt.

Blessed Homemaker said...

the garden harlot, thank you for your kind words.

Shirley @ Kokken69 said...

This looks very good!It is not easy to incorporate peaches and still get the cake to rise properly. Well done!

muimui said...

Thank very much finally able to bake beautiful cakes like yours. By the way have read about your article, my hearts really goes out to you. Coz i have goes through that before. Don't feel sad as you still have many friends out there that really cares for you. I also don't have many friend that can really talk to. So i spend my free time baking and baking lol. :)

Blessed Homemaker said...

Shirley, thanks for visiting and your kind words. You are a great baker and I'm also inspired by you ;-)

muimui, I'm happy to know your cake turn out well :)

Anonymous said...

There are mistakes to your instruction post.We should be mixing A,B & C together instead of just B & C =)

Blessed Homemaker said...

Anony, my apologies if my steps have caused some confusion. Maybe becaused I've added in the step-by-step pics.

The steps go like this:
1. Melt (A) in a double boiler. Cool the mixture.
2. Fold in (B) & (C).

This means you fold in B & C into A. I hope that clears the air.

Anyway, would appreciate if you could leave down your name/nick/initials so I know whom I'm "talking" to.

Anonymous said...

if I do not eat cheesecakes but love the texture, am I able to make a chocolate cake by replacing 250gm cheese with 250gm melted chocolate? will it affect the consistency of the cake?

Serene =)

sweets said...

Very pretty. I'm trying to master this. Can I ask if your cake tin floated in the water filled baking pan? I tried baking this, but because of the light cake mixture, the tin floated and wasn't immersed.


Blessed Homemaker said...

I don't think you can replace cream cheese with melted chocolate just like this. I suggest you look for a chocolate cheesecake recipe instead. Alternatively, you may use this recipe but add in some cocoa powder, that was what I did.

Blessed Homemaker said...

Yes, the cake pan will float in the waterbath. Alternatively, you may just place a bowl of hot water inside the oven together with the cake pan, it works too.

Anonymous said...

oh thanks...if you read....I mentioned I do not want to use cheese in the recipe...its ok then


Blessed Homemaker said...

Hi Serene, so far I've not tasted any cake texture like this without cheese in it. Sorry, not of much help here.

Sweets said...

Thanks! will try again!

Anonymous said...

Thanks for sharing recipe. I have tried the recipe, it taste nice. any idea what's wrong if the bottom of the cake a bit dense. I
m facing this problem. the cake take about 1 hrs to cook. I bake at 150c

Blessed Homemaker said...

I suspect you may have overwhipped your egg whites thus making it difficult to mix in, and the heavy cheese sank to the base.

Baking time depends on your oven temperature.

Anonymous said...

can i use regular flour instead of cake flour ??

Blessed Homemaker said...

Yes, you may replace with plain flour.

Vivien said...

What mixer brand do you use? I can't whisk egg whites properly with my mixer.

Blessed Homemaker said...

I use a Philips handheld mixer.

cherrylipbalm17 said...

Hello :D I was wondering if you omit the cream cheese and replace it with some vanilla, could you turn it into a sponge cake recipe?

Blessed Homemaker said...

I personally won't recommend replacing cream cheese with vanilla. If you are looking for a sponge cake recipe, there are plenty online :-)

Jayden's Mom said...

Dear Blessed Homemaker,

I've tried out your cheesecake recipe last week and I'm so happy with the result! My family members love the cheesecake and even requested for me to bake another quickly! Thank you so much for the recipe and also showing clearly the step-by-step instructions!

Han Annie said...


I guess I'm a bit late here.

Anyway, I've tried the recipe and I was quite pleased that I can churn out such tasty treats as the cream cheese was quite on the dear side. Philly was an excellent choice for cheese cake, in my opinion.

My Mom and Mom in law was very impressed as I never bake anything before. Hehehe, surprise!

Anyway, many thanks for your step by step instruction. It was not an easy feat to do two things at a time. This help me alot as I can gauge that my steps and outcome is correct.

This recipe is a keeper and will be part of my repetoire.

Thanks again.

Hugs and kisses!!!!!

Blessed Homemaker said...

Jayden's Mom & Han Annie,
I'm happy to know the cake turned out well and your family enjoyed it :)

It is through comments from my readers that kept me going. Thanks for leaving me a note :)