★★★★ Flourless Japanese Cheesecake ชีสเค้กญี่ปุ่นไร้แป้ง
Hello Hello!! I haven't been upadating my blog for 4 weeks. Since I have liberated myself from paper works, it's time to update my blog. This blog is inspired by Khun Nok (aka POPANG). I saw her blog baking a yummy cheesecake so I decided that I would make this one for sure. After I have finished my paperworks I started baking it immediately. I did it twice for this recipe I will tell you why later on!! Let's Go!!
This was from my first time baking. The texture at the bottom was dense as you can see the arrow. I assumed that becuase the mixture was not well-mixed and the oven was not preheated (I forgot to turn on the oven, man! oh! man!)
สูตรชีสเค้กญี่ปุ่นแบบไร้แป้ง ( Flourless Japanese Cheesecake )
250 กรัม (g) ครีมชีส (Cream Cheese)
60 กรัม (g) น้ำตาลทรายป่น (Powdered Sugar)
4 ไข่แดง (Yolks)
4 ไข่ขาว (Eggwhite)
1/2 ช้อนชา(tsp) ครีมออฟทาร์ ทาร์ (Cream of Tar Tar)
powdered sugar and icing sugar are much alike. The difference is icing sugar compounded with corn starch, unlike powdered sugar. It costs 28 Baht per kilo.
Powdered sugar according to the original recipe is 80 grams. But it's a bit too sweet. From my 2nd baking, I reduced powdered sugar to 60 grams. Then I splitted into 2 batchs , 30 grams each. One batch is used with cream cheese. The other used with eggwhite.
Beat until soft peak. According to the picture, it haven't reached that stage yet. Keep beating. Rest the soft peaked eggwhite and keep working on the main mixture.
After creamcheese fluffy, Put in egg yolks one bye one at medium speed. The mixture would get thinner. Try to scrape the side of the mixing bowl so the whole mixture get thoroughly mixed well.
Fold creamcheese with eggwhite and pour in 8'X8' mould (paper-lined). Do like Chiffon Cake. Bake with hot water bath (1/4 of the height of the mould) at 325 F for 50 mins.
the texture was not dense like my 1st prototype cheese cake Phew!! When you eat you will smell the aroma of egg (if you don't like this kind of aroma, next time put a dash of vanilla essence). After Baking , leave the cake in the mould for a while, take off the mould and peel off parchment paper.
Is it panda in the background??? LIN BING??? (Panda Cub in Chiangmai) NOT!! it's PUG The one on the background is Pug's son; Switch. Thank you for your attention. Thank you Khun Nok POPANG for the recipe.
Pug has been tranquilized after an eye-operation. He had pigment covered his retina badly on his left eye. He wasn't trying to greet you in Maori's way.hahaha
โดย: Nor IP: 58.8.79.184 14 สิงหาคม 2552 13:27:19 น.
Hi Khun Lum, Thanks! I'm so honored! Besides those scrumptious slices, 'Switch' is really cute! I should be making something from the Cheesecake Recipe book I have this weekend. p.s. I like how you listed the price of the ingredients. pp.s. The creamcheese I have here is actually 8 oz.(225g)