Plum Cake

Japanese Cheesecake

This is not that much sweet compared to other cakes. It is a blend of cheese and sugar so it gives a  sweet and sour mixed feeling. 

Ingredients

8 oz cream cheese (room temperature)

1/2 cup milk

5 large eggs (room temperature)

1/4 tsp cream of tartar

1/4 cup sugar + 1/4 cup sugar

1/4 cup unsalted butter (room temperature)

1 Tbsp lemon juice

1/4 cup all-purpose flour

2 Tbsp cornstarch

8-inch round cake tin

Directions

Separate the eggs whites and yolks and beat egg whites on Low speed for 30 seconds.  Increase the speed to Medium Low and beat for another 30 seconds or until foamy.   Add the cream of tartar.  Increase the speed to Medium High and beat until the egg whites just start to thicken.  Add 1/4 cup of sugar gradually.  Continue beating until the egg whites reach the soft peaks stage, approximately 3 minutes using a stand mixer.

In a separate bowl add the cream cheese and milk.  Mix on Low speed until creamy and smooth (approximately 2-3 minutes.)  Add the butter, sugar and lemon juice and beat for 1 minute.  Add the flour and cornstarch and mix for another minute.  Finally add the egg yolks and mix for 1 more minute.  Strain the batter using a sieve.

Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated.  Add another 1/3 and gently fold.  Add the remaining 1/3 and gently fold.

Preheat the oven to 150 Degree C.

Pour the batter into the lined round cake tin.  Spread the batter evenly into the pan and smooth out the top using a spatula.  Holding the sides of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.

Place the cake tin pan into the water bath and bake the cake for 1 hour and 10 minutes.  Check the cake by inserting a toothpick into the center of the cake.  It should come out clean.  Bake the cake for an additional 10-15 minutes to brown up the top.

Remove cake from the pan.  Place on a plate and refrigerator for at least 4 hours.

Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.

My oven can go down max. 180 degree and it cant go below that. That is why it got an extra brown colour. 

Recipe Courtesy : http://runawayrice.com/