Japanese Steamed Cheesecake

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Happy Easter everyone! Spring is finally here, and I am more than excited.  I feel like Easter officially marks the beginning of spring (move over groundhog, the bunny is here!) With all the excitement of my garden finally growing and dreaming up of new ice cream flavors, I put a lot of thought into this Easter post.

While looking for inspiration, I came across these planted carrot and dirt cupcakes by something swanky I thought were SUPER cute. The idea for using strawberries dipped in orange colors white chocolate to look like carrot were genius. I decided to use this idea on a whole cake to bring to a Easter dinner tonight. Plus, I had to use this bunny cake stand I found at the store a few weeks back and  completely fell in love with. It’s meant to be!

As for the cake, I needed something light and springy. The first thing that came to mind was a Japanese steamed cheesecake. This cheesecake is also known as a souffle cheesecake, and is known to be very light, airy, and fluffy. It tastes like you’re eating cheesecake clouds. YUM! 

I used ieatishootipost’s Japanese steamed cheesecake recipe. Dr. Leslie Tay takes this cheesecake right down to science. With science to back up his recipe, I knew this was the closest to a no fail Japanese cheesecake recipe I would find.

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Ingredients:

cheesecake

1 block (250g) Philadelphia cream cheese

6 large eggs (separated)

2/3c (140g) granulated sugar

4 tbsp (60g) butter

1/2c minus 1 tbsp (100g) whole milk

1 tbsp lemon juice

1/2c (60g) cake  flour

2 tbsp plus 1 1/2 tsp (20g) cornstarch

1/4 tsp salt

2 tsp vanilla extract

1/4 tsp cream of tartar

 

decorations

7 oreo cookies

5 strawberries

500g white chocolate

orange coloring (oil based)

1/4c heavy cream

1 tbsp powdered

1 drop vanilla

*I apologize for the ‘not so even’ measurements. The recipe was in metric and I converted it for to U.S. standard for your convenience. 

 

Preheat oven to 392°F.

Start by preparing your pan. This recipe uses a 8in pan, and a spring form is not recommended (due to chances of leaks from the water bath). If a springform pan is all that you have, then continue reading to see how to waterproof your pan. If not, skip down a couple of photos :). 

In order to “waterproof” your springform pan, start by covering the bottom with one piece of foil (no holes, rips, or overlapping pieces).

 

 

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Wrap the whole thing in a very long, continuous piece of plastic wrap. Just keep going around and around, slightly turning the pan to get the plastic going all different ways.

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Cut the plastic around the edge with scissors and remove the top.

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Enforce with another layer of foil.

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Line just the bottom with parchment paper, and set aside. Scale out all your ingredients. You can scale the vanilla, lemon juice, and salt together. Milk and butter together. Cake flour and cornstarch together. Everything else stays separate, even the egg whites and yolks.
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Bring a pot of water to a boil, and remove from heat. Place a bowl with cream cheese on top and whisk until there are no more lumps. Add the egg yolks and and whisk to combine.DSC_0115

Add half of the sugar (you can eyeball it) and whisk.

Melt the butter and milk in the microwave, and add that to the cream cheese batter. Mix again.

Add vanilla, salt, and lemon juice, and whisk again.

Remove from water bath and sift in the flour and cornstarch. Whisk just until combined. Do not overmix!DSC_0120 DSC_0121

Now in a separate bowl, we will be making meringue. Please check out this page for this part of the recipe. It is important you whip the egg whites the right amount, or your cake will not turn out the same.

Whip your whites to foamy, and add cream of tartar. Whip to soft peaks, and start adding the second half of the sugar on medium speed.
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Once all your sugar is added, I would keep the mixer at a medium speed to make sure you don’t over whip. I usually stop the mixer a couple times to check the consistency. For this recipe, you want the egg whites right before it reaches soft peaks (with sugar). It should droop off the whisk like below:

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Fold the egg whites into the cream cheese batter in 3 parts. Your batter should be airy with lots of little bubbles, almost like foam.

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Place in a slightly larger pan (not too much larger) with a towel underneath. 
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Once the pan is in the oven, I pour the water from my hot water bath (used to melt cream cheese) into the larger pan. The water should be about 1 inch high. If not, add more hot water.

Bake at 392°F for 18 minutes. Lower the temperature to 320°F for 12 minutes, then turn the oven off and leave the cake in the oven for 30 more minutes.Slightly open the oven door and let cool for 10 minutes before removing.

To unmold, gently shake the cake to loosen it from the sides, and flip over onto a clean plate. Remove parchment paper, and flip back over on a cake board or plate.
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Steamed cheesecakes are known to have a dome top when baked properly. For decorating purposes, I cut the top off so that it’s flat. You can taste your masterpiece now, but I recommend letting it chill in the fridge. I think it tastes better once it’s had time to mature.
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Grind the Oreos in a food processor. 
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Make some chantilly by whipping the cream, and adding the powdered sugar and vanilla. If you already have whipped cream in the fridge, please feel free to use that.

Once the cake is cool, spread the whipped cream into a thin layer on top of the cake.
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Add your oreo crumbs, and spread out evenly over the top.

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Wash and pick out the best looking strawberries. Insert toothpicks on the tops so you don’t have to hold them while the chocolate sets. Have something ready to stick these strawberries in, like styrofoam or a cake pop stand. I used a tray from my dehydrator.

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Temper your white chocolate and add orange color. When working with chocolate, always use oil based coloring. Sometimes it’s labeled as “candy colors” but you just don’t want to add water based colors as this will make the chocolate seize (water and chocolate don’t mix!).

Make sure your strawberry is completely dry before dipping. I like to dry each strawberry off with a paper towel.

Shake the excess chocolate off, and flip toothpick side down to let set.DSC_0044 DSC_0050

Once all your strawberries are dipped, take a piping bag and fill with the left over chocolate. Use that to drizzle lines on the strawberries.
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I went ahead and dipped all my extra strawberries, because who doesn’t like chocolate covered strawberries?

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Cut 5 cone shaped holes along the top of your cheesecake. Set a “carrot” strawberry in the hole! 
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*Tip: to get clean cuts, warm the knife in hot water and wipe dry before each slice.

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Japanese Steamed Cheesecake
Yields 8
Print
Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
Ingredients
  1. cheesecake
  2. 1 block (250g) Philadelphia cream cheese
  3. 6 large eggs (separated)
  4. 2/3c (140g) granulated sugar
  5. 4 tbsp (60g) butter
  6. 1/2c minus 1 tbsp (100g) whole milk
  7. 1 tbsp lemon juice
  8. 1/2c (60g) cake flour
  9. 2 tbsp plus 1 1/2 tsp (20g) cornstarch
  10. 1/4 tsp salt
  11. 2 tsp vanilla extract
  12. 1/4 tsp cream of tartar
  13. decorations
  14. 7 oreo cookies
  15. 5 strawberries
  16. 500g white chocolate
  17. orange coloring (oil based)
  18. 1/4c heavy cream
  19. 1 tbsp powdered
  20. 1 drop vanilla
Instructions
  1. Preheat oven to 392°F.
  2. Start by preparing your pan. This recipe uses a 8in pan, and a spring form is not recommended (due to chances of leaks from the water bath). If a springform pan is all that you have, then continue reading to see how to waterproof your pan.
  3. In order to "waterproof" your springform pan, start by covering the bottom with one piece of foil (no holes, rips, or overlapping pieces).
  4. Wrap the whole thing in a very long, continuous piece of plastic wrap. Just keep going around and around, slightly turning the pan to get the plastic going all different ways.
  5. Cut the plastic around the edge with scissors and remove the top.
  6. Enforce with another layer of foil.
  7. Line just the bottom with parchment paper, and set aside.
  8. Scale out all your ingredients
  9. Bring a pot of water to a boil, and remove from heat.
  10. Place a bowl with cream cheese on top and whisk until there are no more lumps. Add the egg yolks and and whisk to combine.
  11. Add half of the sugar (you can eyeball it) and whisk.
  12. Melt the butter and milk in the microwave, and add that to the cream cheese batter. Mix again.
  13. Add vanilla, salt, and lemon juice, and whisk again.
  14. Remove from water bath and sift in the flour and cornstarch. Whisk just until combined. Do not overmix!
  15. In a separate bowl, whip your whites to foamy, and add cream of tartar.
  16. Whip to soft peaks, and start adding the second half of the sugar on medium speed.
  17. Once all your sugar is added, I keep the mixer at a medium speed to make sure you don't over whip.
  18. Whip the egg whites right before it reaches soft peaks (with sugar). It should droop off the whisk
  19. Fold the egg whites into the cream cheese batter in 3 parts.
  20. Place in a slightly larger pan (not too much larger) with a towel underneath.
  21. Once the pan is in the oven, I pour the water from my hot water bath (used to melt cream cheese) into the larger pan. The water should be about 1 inch high. If not, add more hot water.
  22. Bake at 392°F for 18 minutes. Lower the temperature to 320°F for 12 minutes, then turn the oven off and leave the cake in the oven for 30 more minutes.Slightly open the oven door and let cool for 10 minutes before removing.
  23. To unmold, gently shake the cake to loosen it from the sides, and flip over onto a clean plate. Remove parchment paper, and flip back over on a cake board or plate.
  24. Steamed cheesecakes are known to have a dome top when baked properly. For decorating purposes, I cut the top off so that it's flat.
  25. Let cool
Decorating
  1. Grind the Oreos in a food processor.
  2. Make some chantilly by whipping the cream, and adding the powdered sugar and vanilla. If you already have whipped cream in the fridge, please feel free to use that.
  3. Once the cake is cool, spread the whipped cream into a thin layer on top of the cake.
  4. Add your oreo crumbs, and spread out evenly over the top.
  5. Wash and pick out the best looking strawberries.
  6. Insert toothpicks on the tops so you don't have to hold them while the chocolate sets. Have something ready to stick these strawberries in, like styrofoam or a cake pop stand. I used a tray from my dehydrator.
  7. Temper your white chocolate and add orange color.
  8. Make sure your strawberry is completely dry before dipping.
  9. Dip into chocolate, shake the excess chocolate off, and flip toothpick side down to let set.
  10. Once all your strawberries are dipped, take a piping bag and fill with the left over chocolate. Use that to drizzle lines on the strawberries.
  11. Cut 5 cone shaped holes along the top of your cheesecake. Set a "carrot" strawberry in the hole!
Notes
  1. When working with chocolate, always use oil based coloring. Sometimes it's labeled as "candy colors" but you just don't want to add water based colors as this will make the chocolate seize (water and chocolate don't mix!).
  2. To get clean cuts, warm the knife in hot water and wipe dry before each slice.
Adapted from ieatishootipost
Adapted from ieatishootipost
crafts & cake http://craftsandcake.com/

7 thoughts on “Japanese Steamed Cheesecake

  1. the strawberries-as-carrots idea is just brilliant! great execution. i’ve neither seen nor tried a steamed cheesecake, but i’m definitely intrigued! wonderful post. 🙂

  2. Hi, i just saw your post because i was looking for steamed cheesecake recipe. I have my own stove top steamer, can i bake it there instead of the oven? Or will it make my cake messy? Thank you in advance for your response.

    1. Hi Keiko,
      Although I’ve never tried in on a stove top, I do not recommend it due to the temperament of a steamed cheesecake. I worry the lack of temperature control on a stovetop steamer will effect how the cake will rise. Please let me know if you do decide to try it, good luck!

  3. Hi cathy. I made this recipe a week ago. I guess i bought not so fresh eggs because while separating them, the yolk broke. The whites failed to whip. And about the steaming, i didnt do it. I just followed what you did. I’m going to make this again soon and hope the eggs are fresh. Thank you for the wonderful recipe.

    1. I’m sorry the yolk broke on you! It helps to use to egg shells to scoop out the broken yolks, letting you still use your egg whites. Hope that helps, and good luck!

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