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Good japanese style cheese cake receipe?

I am wondering if anyone here know a good japanese style cheese cake recipe?

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  1. http://chowhound.chow.com/topics/605041
    A past thread offered some interesting comments and recipes.

    1. http://www.food.com/recipe/Japanese-C...

      That's pretty much the only one I ever make any more. I use the full 8 oz of cream cheese in it. Yesterday made one with 3 oz dark chocolate added to the cream cheese mix before the egg whites and with a 6 oz package of fresh raspberries folded into it. Also very good indeed.

      3 Replies
      1. re: buttertart

        I also find a receipe too but I need some help decoding it.

        http://en.christinesrecipes.com/2011/...

        First of all, the unit are a bit different. Second, I see cake flour and corn flour. I know what cake flour is but I am not sure on corn flour... does it mean corn starch or cornmeal?

        1. re: Xellosw2099

          The metric units and 'castor sugar' suggests that this author is British. In which case
          corn flour == corn starch.

          1. re: roxlet

            Another question... do cream of tartar go bad? I just find a small jar at home with soem but it is over 10 years old.

            1. re: Xellosw2099

              No, it shouldn't. I used up a big bottle over a span of at least 10 years.

              1. re: Xellosw2099

                cream of tartar is an acid powder derived from wine making. In some recipes it works with baking soda, producing the equivalent of baking powder. But here it is added to the egg whites. I don't recall whether it helps them whip faster, or makes the whipped whites more stable. If you have a good egg beater (most modern electric mixers qualify) it isn't critical. I'd advise using what you have and not worry about its freshness.

                1. re: paulj

                  Cream of tartar stabilizes egg whites, and no, it doesn't go bad or lose its acidity or anything.