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Good japanese style cheese cake receipe?

Xellosw2099 Nov 6, 2011 02:13 PM

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

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  1. h
    HillJ RE: Xellosw2099 Nov 6, 2011 02:16 PM

    A past thread offered some interesting comments and recipes.

    1. buttertart RE: Xellosw2099 Nov 6, 2011 04:30 PM


      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
        Xellosw2099 RE: buttertart Nov 6, 2011 09:28 PM

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


        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
          paulj RE: Xellosw2099 Nov 6, 2011 09:33 PM

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

        2. re: buttertart
          bushwickgirl RE: buttertart Nov 7, 2011 05:46 AM

          You know I like that one!

        3. roxlet RE: Xellosw2099 Nov 7, 2011 06:01 AM

          Gotta try this sometime!

          4 Replies
          1. re: roxlet
            Xellosw2099 RE: roxlet Nov 8, 2011 09:43 AM

            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
              buttertart RE: Xellosw2099 Nov 8, 2011 10:03 AM

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

              1. re: Xellosw2099
                paulj RE: Xellosw2099 Nov 8, 2011 10:16 AM

                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
                  Caitlin McGrath RE: paulj Nov 8, 2011 12:38 PM

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

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