And I’m back! I disappeared over the last week or so and it was kind of accidental. Basically, there was a snafu with a power cord before a big trip. Oops. I had all sorts of grand plans to share delicious recipes while I was gone, but onwards and upwards.
Where did I disappear to exactly?
Tokyo to be exact and it was amazing. One of my good friends is working in Tokyo at the moment, so it was the perfect excuse to visit. Apart from exploring the city, meeting some amazing people and celebrating St. Patrick’s Day, the highlight of the trip was definitely the food! Every meal I had was better than the last one. I ate a lot of things that I have had the Americanized version of before and wow, I have been missing out. I also ate a lot of things outside of my normal food comfort zone. You have to be a little adventurous when you travel.
The only downside of all the amazing food, is the fact that I will never be able to eat sushi again, which makes me sad. One morning we woke up at 3.30 to get down to the Tsukiji Fish Market and see the tuna auction. Afterwards we went and had sushi for breakfast. I cannot even put into words how amazing this sushi was. All other sushi has been completely ruined for me. According to my friend I had a look of total disgust on my face the entire time we were eating. Yes, I was totally disgusted, because all other sushi will just pale in comparison for the rest of my life. But it’s kind of okay, since I guess that’s just an excuse to go back!
Now, let’s get back to business.
Cheesecake is one of the few desserts I really, really like. Well, love actually. Naturally, I was intrigued by Japanese cheesecake.
This cheesecake is very different than your standard American cheesecake. The consistency reminds me more of a sponge cake or angel food cake combined with custard than an American cheesecake. It’s very light and airy. It also does not have a crust of any kind. The crust is kind of , sort of, my absolute favorite part of an American-style cheesecake, so off the bat this cheesecake had a disadvantage to winning me over.
I topped my Japanese cheesecake with matcha (green tea) powder (not mold, I swear) and a raspberry sauce. Both helped give a bit of color and flavor to the dessert. I did enjoy this cheesecake, but it probably won’t be on the top of my must make again list.
Japanese Cheesecake (adapted from allrecipes.com)
- 6 ounces cream cheese
- 1/2 cup milk
- 4 egg yolks
- 1/2 cup white sugar, divided
- 4 egg whites
- 2/3 teaspoon cream of tartar
- 6 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan cake pan with parchment paper.
- Warm the cream cheese and milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside.
- In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Fold the cream cheese mixture into the yolks. Sift in the flour and cornstarch, and stir until blended.
- In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake pan. Place the pan on a baking sheet with sides.
- Place the baking sheet with the cheesecake into the oven, and pour water into the baking sheet until it is half way full. Bake for 20 minutes in the preheated oven, then reduce the heat to 300 degrees F (150 degrees C). Continue to bake for 15 more minutes. Let the cake cool before removing from the pan.
- Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again.