Double Happiness

Double Cheesecake

Made two types of cheesecakes yesterday, Blueberry Rare Cheesecake and Cotton Soft Japanese Cheesecake. The blueberry rare cheesecake is sandwiched between Japanese cheesecakes. It is suprisingly light and refreshing, tastes very different from the cheesecakes I usually bake. I guess this is the only cheesecake I would ever pig out.


Japanese Style Cheesecake


Yummy cake in making... first I baked this Japanese cheesecake. Then I made rare cheesecake with Ringo's simple strawberry rare cheesecake recipe. You should see her rare cheesecake, beutiful!

* * *

Cotton Soft Japanese Cheesecake (recipe by Alma at MyResipi.com)

Ingredients:
125gm cream cheese
25gm butter
50ml fresh milk
3 eggs, separated
1 tbsp lemon juice
Pinch of salt
30g cake flour
10g corn flour
70g caster sugar
Pinch of cream of tartar

Directions:

  1. Preheat oven to 160C. Line the bottom of a 8" spring form pan with baking paper.
  2. In a large mixing bowl, melt together cream cheese, butter and milk using microwave or double-boil method.
  3. Stir in egg yolks into cream cheese mixture in batches. Stir well after each addition.
  4. Stir in lemon juice and salt, mix well.
  5. Sift in cake flour and corn flour. Set aside for later use.
  6. In a clean mixing bowl, beat egg white with cream of tartar until soft peak. Add in sugar in batches and continue to beat until peak.
  7. Fold in cream cheese mixture and transfer batter into baking pan.
  8. Bake with water bath for 50 minutes. Cool completely on rack

Note:

Double the measurement if you want to make a full 8" size cheesecake.

* * * * *

(updated on 11 April 2007)


Blueberry Rare Cheesecake, adapted from Ringo's Strawberry Cheesecake recipe.


Ingredients:

  • 100gm frozen blueberry
  • 125gm cream cheese
  • 100gm fresh cream
  • 3 tbsp fresh milk
  • 30gm sugar
  • ¼ tbsp lemon juice
  • # 2½ tsp gelatin
  • # ¼ cup hot water

Directions (3 ramekins or thin layer in 8" pan):

  1. Bring all ingredients except those marked with # to room temperature, then blend together using blender or food processor until smooth. Set aside.
  2. In a small bowl, mix together gelatin with hot water and stir until all gelatin is dissolved.
  3. Pour gelatin mixture into (1), pulse the blender to mix.
  4. Pour the mixture into ramekins or pan and chill in refridgerator until set.

Comments :

19 comments to “Double Happiness”
Hani said...
on 

ihi... tumpang glamer kat sini.

but yours nampak more tempting la. mouth watering betul :D

Anonymous said...
on 

Hi, yr rare blueberry cheesecake looks so delicious. Is it possible to share yr recipe?

fm: fify

Lydia said...
on 

Hani, your rare cheesecake tasted superb. Easy to make too... I like it cos no raw eggs.

Fify, I have translated and included the rare cheesecake recipe. happy baking!

Anonymous said...
on 

Tks lydia!!! shall try it out one of these days!

fify

Yukari said...
on 

I have a question concerning the recipe for the cotton soft Japanese cheesecake...when you say "cornflour", do you mean cornstarch or masa flour?

Lydia said...
on 

Hi Yukari, I used cornstarch (white colour).

Anonymous said...
on 

Hi Lydia,

May i know when n how to to sandwiched both cheesecake together? can help? hope to make this for my hubby bd. Thanks in advance...

rgds
heok

Lydia said...
on 

Hi Heok,

(1) Chill the Japanese (cotton soft) cheesecake first, then divide into two.

(2) Place one piece of (1) back into springform pan, fill in rare cheesecake, then place another piece of (1) over the top. Lightly press down the cake. Chill before removing from springform pan.

Selly said...
on 

Hi..
your cheesecake looks very delicious. I wanna try your recipe. thanks

Anonymous said...
on 

Hi,
Your cheesecake looks delicious and I decided to try out your recipe. The cake rise well during the whole baking process. However, when I switched off the oven and left the cake in the oven(door closed for 5 min), it shrank from the sides as well as from the top by about 3cm. Is this normal? How can I prevent it from shrinking?
Regards,
Alice

Lydia said...
on 

Hi Alice,

It is normal that the cake shrank by 1/4. Texture shld be soft and smooth (close to creamy), not spongy.

cheers,
Lydia

Elaine said...
on 

Hi Lydia, I need to impress some HK friends with this recipe. Can you explain what you mean in Direction #8 (Cotton Cheesecake) Bake with waterbath? Thanks.

- Elaine.

Lydia said...
on 

Hi Elaine,

Water bath aka bain-marie method, place cake pan (with batter) in a shallow pan filled with warm water then bake as usual. All the best.

cheers,
Lydia

richarb said...
on 

This looks delicious! I enjoy eating lemon cakes, always so light and yummy :).


Bain Maries

Karen said...
on 

Hi can i just find out, do you make the 2 cheesecakes separately b4 cutting jap cheesecake in half then laying 1 later of it at bottom followed by rare cheesecake (already set), then other half of jap cheesecake to sandwich or do you put 1 layer of jap cheesecake at bottom then pour in rare cheesecake (unset), followed by other half of jap cheesecake and return to fridge to set?

Lydia said...
on 

Hi Karen,

I put a layer of cheesecake at the bottom then poured in rare cheesecake.
Happy baking!

Anonymous said...
on 

Hi lydia,
Is it measuremet for the cheesecake is equal with the measuremet of blueberrrry cheesecake..
And if I want to double the measuremet, is it both of that I need to double alsoo?

Anonymous said...
on 

And one more, if I want to do same like in the picture above, should I just follow your recipe with double it?

Lydia said...
on 

No, the amount aren't the same.
The recipe of the cheesecake make a not-so-tall cake, but enough for this cake (2 round slices).

If you want to make a 8" round cake, just follow the recipe.

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