TEST KITCHEN

Japanese Cheesecake

Japanese cheesecake with wafer cookie crumble, salted caramel, and strawberries. 

by Chef Ana Paola de Anda

This recipe is part of the Chef’s Roll Test Kitchen and made in partnership with Anchor Cream Cheese and FOH.

Japanese Cheesecake

INGREDIENTS

  • 125 g. Anchor Cream Cheese
  • 3 ea. Egg yolks
  • 35 g. Castor sugar
  • 30 g. Butter
  • 50 g. Milk
  • 1 tsp. Lemon juice
  • 40 g. Cake flour
  • 10 g. Cornflour
  • 1/8 tsp. Salt
  • 1 tsp. Vanilla extract
  • 3 ea. Egg whites
  • 1/8 tsp. Cream of tartar
  • 35 g. Castor sugar

METHOD

  1. Pre-heat oven to 200°C and grease a 6 inch round cake pan.
  2. Combine pastry flour and cornflour, sift and set aside.
  3. Whisk the Anchor Cream Cheese, one part of the sugar (35g) and butter on a double boiler until smooth and sugar has dissolved. Remove from heat.
  4. Whisk in cold milk until combined. The cold milk helps cool down the mixture enough to enable you to add the yolks without cooking them.
  5. Add egg yolks, one at a time and whisk until smooth.
  6. Add vanilla, salt, lemon juice and whisk until combined.
  7. On a clean bowl, whisk whites at low speed until foamy.
  8. Add cream of tartar and beat.
  9. Gradually add the rest of the sugar (35 g) and beat to soft peaks.
  10. Fold whites into batter 1/3 at a time.
  11. Pour batter into the prepared pan and tap the pan on the counter to release air bubbles.
  12. Bake in a water bath at 200°C for 17 minutes, then reduce oven temperature to 135°C for another 30 minutes before turning off the oven. Leave cheesecake in the oven for 15-20 minutes before removing.
  13.  Unmold and serve!

Wafer Cookie Crumble

INGREDIENTS

  • 100 g. Butter
  • 150 g. AP flour
  • 100 g. Wafer cookie crumbs
  • 300 g. Sugar
  • 6 g. Salt

METHOD

  1. Place wafer cookies in food processor and blitz until they turn into fine crumbs.
  2. Mix all dry ingredients.
  3. Melt butter.
  4. Add melted butter to dry ingredients.
  5. Bake crumble at 325 F for 15 minutes, tossing every 5 minutes.

Salted Caramel

INGREDIENTS

  • 324 g. Sugar
  • 50 g. Corn syrup
  • 202 g. Cream
  • 102 g. Butter
  • 12 g. Salt

METHOD

  1. Heat cream and butter until butter has dissolved.
  2. Cook sugar and corn syrup to 350 F.
  3. Once sugar reached 350 F removed from heat and slowly whisk in cream mixture. 
  4. Put back in heat and whisk in salt.
  5. Let cool.

 

 

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