Ultimate Japanese Cheesecake

I can't remember what I was searching for when I stumbled upon this recipe... and created the ultimate japanese cheesecake with a rare raspberry cheesecake sandwiched between... "rare" as in like "rare" beef; uncooked cheesecake... :-)  Initially I thought, Wow... super special cake with a rare, hard to find recipe... bonus! But no... that was not the case! *haha*... OK recipe... 

The recipe for the japanese cheesecake is found here.

The original recipe for the rare cheesecake is found here but I have also included it below.

Ingredients:

• 100gm frozen raspberries (any berries can be used, try a mixed even...)
• 125gm Philadelphia lite cream cheese
• 100gm fresh cream or UHT lactose free cream
• 3 tbsp fresh lactose free 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.
   
   
   
   

   OR

   
   

   in cake version: I cut the japanese cheesecake into half, horizontally, then poured the blended rare cheesecake in & replaced the other half of the japanese cheesecake to form a sandwich pressing just gently so that the rare cheesecake spreads properly underneath...

   
   

   Enjoy!
   
   
   
   

Ultimate Japanese Cheesecake

Farewell Dinner...

Farewell Dinner: 20-May-2011

I found this cake idea & wanted to try to reproduce it... & here this is the result, my version of it anyway (which is pretty close, I think... don't you... *hehe*)

Baked this cake to share with the lovely ladies (& hubbies who came too) of the FGA ladies' group who attended the farewell dinner for Aunty Breda & Uncle Koo...
 

We will miss you both greatly! Come back for visits soon!

 I baked chocolate cupcakes and the Asian cotton soft cheesecake as the cake in the middle. Both the cupcakes and the cheesecake was covered in Vanilla Butter Cream Cheese Frosting that was absolutely yum... (btw, the chocolate version of this frosting placed ontop of the chocolate cupcakes will be the best ever combination!!) 

The farewell dinner was held at Ma Brown Restaurant. Details as follows:

Ma Brown Restaurant

Shop 6, 188-190 Belmore Rd,

Balwyn 3103.

Tel: 9816 3755.



Cutting the cake...



We had a great time there. The company was great & the food was EXCELLENT! It isn't a big restaurant and can get awfully crowded so it would be good to call & make a booking if you wanted to dine there. Just a word of caution, they do try their best but they are rather understaffed so many times you'd need to help yourself to things like tea refills, etc. It is best to book & pre-order your dishes as well as they will take awhile to attend to you when the restaurant gets super busy. Their signature dish is the spicy quails which I've been told you'll have to order at least 3 days in advance but it was totally YUMMY!



The cake was transformed into a
"tears of joy" cake by A. Breda! :-)



FGA Ladies' Group with A. Breda & U. Hock Poo

Here are pictures of what was ordered for that night...

 

Specialty Spicy Quails - we ordered 2 each! Yummy!!

Yummy crispy duck... Mmmm...
(but help yourself to sauce coz we asked for plum sauce
& chillie oil too, both of which never came!)

Braised Pig Trotter with Herbs

Teow Chew Steam Fish
(sauce is slightly sourish because of the sour plums used)

Sambal Long Beans - YUM!

Prawns with special sauce

And, just for the ladies who attended -
GUESS THE NAME OF THIS LAST DISH! 
*hahahahaha*

Red Bean Soup for Dessert...



Farewell Dinner...

Cotton Soft Japanese Cheesecake

Dessert: 15-Mar-2011

This cheesecake really lives up to its name... being very very soft & cotton-y....  :-)  Its texture is more like a light sponge cake, not the heavy baked or refridgerated cheesecakes...


Recipe obtained from Diana's desserts website.

Ingredients: 50g/2 oz. butter  250g/9 oz. low fat Philadelphia cream cheese  100 ml/3 fluid oz. low fat fresh milk or full fat (35%) cream (I preferred using lactose free low fat milk but for a more creamy texture, use full fat cream) 140g/5 oz. raw caster sugar 1/4 tsp. salt  1/4 tsp. cream of tartar 6 egg whites  6 egg yolks 1 tbsp. lemon juice  60g/2 oz. cake flour /superfine flour  20g/1 oz. cornflour (cornstarch)

Note: I used Anchor Lighthouse cake, biscuit & pastry self-raising flour. This is a specialty flour that makes cakes much lighter as it contains less protein.  Admittedly, I have not tried using normal self-raising flour, and so don't know if it makes a huge difference. I might do that one day when I'm desperately wanting to eat this cake and have run out of this flour but can't be bothered to go out to buy a box of it... LOL! Instructions:  1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. 2. Whilst mixture is cooling, in a separate bowl, mix well, egg yolks and lemon juice. Add cooled cream cheese mixture to egg yolk mixture. 3. Fold in the flour and the cornflour into the yolk mixture. 4. Whisk egg whites with cream of tartar until foamy. Add in the sugar and salt and continue beating until egg whites are stiff & glossy. 5. Put 2 - 3 spoons of egg white mixture into egg yolk mixture & mix well. Egg yolk mixture should lighten & not be as heavy. 6. Gently fold in 1/2 of egg yolk mixture into egg white mixture until well mixed. Gently fold in remaining 1/2 of egg yolk mixture into egg white mixture until well mixed. 1 slice is never enough! Yum! 7.Pour into an 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).  8. Bake cheesecake in a water bath for 1 hour 10 minutes to 2 hours or until set and golden brown at 160 degrees C (325 degrees F).  Note: I tried & it works, putting into a approx 23cm with paper lined base, non-stick round cake tin & baking at 170C in a water bath for about 1.5 hours... hence lessening the baking time - nice! For a nice variation, add 1 tbsp black sesame seed powder. Makes 1 (8-inch) cheesecake, 12 servings.

Cotton Soft Japanese Cheesecake