Jap Cheesecake for Vic's birthday!

It’s a day of cooking & baking! I am almost stuck in my little kitchen for the whole day. My beloved family will be coming over for dinner and I baking a birthday cake for my niece – Victoria, she is turning 4 yrs old! =)

Went marketing and with the help of JJ and my bro, we managed to get all ingredients swiftly by 1pm. I have prepared 5 dishes for dinner and also made konnyaku jellies (with longans) for dessert.

As Victoria is down with cough, we decided to bake a cheesecake for her. Geeez, the previous round was a failure, but I am delighted with the end product this round! =D

I have used another recipe for 9” round size cake, reduced the sugar content, lemon zest are grinded in moderation and water bathe with a tray hot water (halfway of cake)

The cake tastes good, just that maybe it's not chilled long enough. I think it should tastes even much better if it's chilled for 1 more day before serving! JJ said it's so much better and i have shown improvement.

Here’s the cheesecake!!

Its such a joyous day for me, everything turned out as good and I am so glad everyone enjoyed themselves! It’s really a day to bless and rejoice!! Hee~

Goodbye my dear prince & princess, I shall look forward being your chefy san-yee (3rd aunt) again!!!

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Recipe from JY's blog;

9" Japanese Cheesecake
Makes one 24cm (9") cheesecake.

[Ingredients]
230g cream cheese
150ml thickened cream (35% milkfat) - Bulla Thicken Cream.. the one in red cap
60g (1/3 cup) cornflour
5 egg yolks
60 brown caster sugar (A) - used 50gm
finely grated zest from 1 lemon
2.4 tablespoons lemon juice
5 egg whites
60g brown caster sugar (B) - used 50gm


[Preparation]
1. Preheat oven to 150°C. Grease a 24cm(9") round cake tin and line bottom with baking paper.
2. Dissolve cream cheese with thickened cream in a bowl placed over simmering water (or in a double-boiler). Remove from heat. Whisk until smooth. Cool slightly.
3. Beat egg yolks with caster sugar (A), lemon zest and juice. Gradually whisk the warm cheese mixture into the yolk mixture. Fold in cornflour.
4. Beat egg whites until foamy with uniform tiny bubbles. Gradually beat in caster sugar (B), spoonful by spoonful, until firm but not to stiff peaks stage.
5. Fold 1/3 of the meringue into the cheese mixture. Repeat two more times with the rest of the meringue. 6. Pour batter into the prepared tin. Place the cake tin in a deep roasting tray and fill the tray with hot water to halfway up the sides of the cake tin.
7. Baked in water-bath for just over one hour
8. Let cool completely before turning out. If the cake is hard to turn out, assist it by placing the tin over warm water briefly. Dust the top of the cheesecake with icing sugar before serving.
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