Today I started writing a boring post, really about nothing much. I was lacking inspiration big time and had given myself a deadline to finish. This did not get the creative juices flowing I tells you, quite the opposite. Instead, I checked my emails, did the washing, watched gangnam style on youtube, checked facebook, twitter, pinterest, checked facebook, twitter, pinterest again, made myself a miso soup, chatted to a friend and watched my deadline zoom right past me.
I wonder if it’s because it’s the end of the year and it feels like everybody is winding down…do you think my creative juices have caught wind that it’s December and have stopped the creativity for this year?? please no.
If I can’t be creative, I’ll do the next best thing and talk about someone who is. Nami from the food blog just one cookbook is a japanese home cook genius. What I love about Nami’s blog is that you get an insight into the typical japanese food that is eaten in japanese family homes. I love her easy to make recipes and her set-by-step photo instructions and best of all she takes me back to the super delicious dinners my own japanese mum used to make for us. Happy memories.
Today I’m bringing you Nami’s japanese cheesecake. This cheesecake is ridic delish. Even if you don’t like normal cheesecake, you must try this one. Because of the meringue mixed into the cream cheese base, it creates an incredibly light, fluffy almost soufflé like texture, so you don’t get that heavy feeling from eating this that you do normally.
Whilst I was going to post photos on the process of making this cheesecake, I ended up deciding against it because Nami has done such a great job on her blog that if you need a step-by-step visual guide, I insist that you visit her blog.
recipe from just one cookbook
Serves 8 -10
what you need:
- 400 g (14.1 oz) cream cheese, room temp
- 60 g (6 tbsp) caster sugar
- 60 g (4 tbsp) unsalted butter, room temp
- 6 eggs, separated into yolks and whites
- 200 ml thickened/heavy cream, room temp
- 10 ml (2 tsp) lemon juice
- 1 tbsp rum (I didn’t have rum so I used a splash of vanilla extract)
- 80 g (8 tbsp) all purpose/plain flour, twice sifted
- 100 g (10 tbsp) caster sugar for meringue
- 3 tbsp apricot jam + 1 tsp water
what to do:
Pre-heat your oven to 160C/320F and get your kettle boiling.
Firstly prepare your 9 inch springform pan. Lightly grease your pan and then line it with baking paper on both the bottom and the sides. You want the baking paper to come above the sides of the pan as the cake rises quite a bit. You then want to grease the base of the baking paper and lightly dust some flour. Then cover the outside of the pan with foil coming at least halfway up the sides. This is to ensure that no water gets into the pan as it is baked in a water bath. This is all insurance ok – you would hate to go through the process of making this and then it sticks to the pan right…?
Using your stand mixer or handheld, beat the cream cheese and 60 g of the sugar until smooth and creamy.
Then add your butter and beat again until well incorporated.
Add your egg yolks that have been slightly mixed together before adding into the mix and beat again until incorporated.
If you’re using a stand mixer at this point, switch to your whisk attachment.
Mix in the crew and then the lemon juice and finally the vanilla extract or rum.
Mix in the sifted flour and then scrape the batter into the largest bowl you own (trust me here, mine was a touch small and it was tough to fold in the meringue)
Clean your bowl and whisk attachment. Then add the egg whites into you super clean bowl (must be super clean otherwise the egg whites won’t do it’s thing).
Whisk the egg whites until soft peak and then rain in the sugar slowly to ensure you don’t deflate the egg whites. Whisk until the meringue has formed stiff peaks.
Now mix in 1/3 of the meringue into the cream cheese batter and mix in well. You don’t have to be gently here. This is to temper the mixture so it is then easier to fold in the rest of the meringue.
Then take the rest of your meringue and gently fold it into the batter. Once it is fully mixed in, stop folding.
Pour the batter into your pan and then from about 6 inches high, drop the cake onto your bench. This will get rid of any large air bubbles. Sit the pan in a baking dish then pour in boiling water so it comes about an inch above the bottom.
Bake for 60 mins at 160C/320F or until the cake is golden brown and then reduce the temp to 150C/300F and bake for a further 30 mins. The cake is ready when an inserted skewer comes out clean.
Let the cake cool completely inside the oven with the door slightly ajar.
In a small bowl, mix together the apricot jam and water and glaze the top of the cake (you may not need it all).
Let the cake sit in the fridge in the pan until you are ready to serve.