Japanese cheesecake (chiizu keeki) and sponge layered celebration cake
Japanese cheesecake and sponge layered celebration cake
The quantities below should allow you to make 2 standard loaf sized cheesecakes. In my case, I filled 3 x 18 cm sandwich cake with some left over to go into a sandwich tin as well.
Christine’s blog provides wonderful instructions and step-by-step images so rather than recreate it on my blog, I recommend you visit hers for the full instructions: Christine’s Recipes.
For the cheesecake:
250ml full cream milk
250 grams cream cheese
60 grams butter, softened
6 (large) egg yolks
6 (large) egg whites
50 grams of plain white flour (all-purpose)
25 grams of corn flour
Zest of one lemon, finely chopped
½ teaspoon of cream of tartare
130 grams of castor sugar
For the vanilla sponge (makes 2 x 18cm sandwich cakes of which I used one for the final cake)
130 grams self-raising flour
130 grams castor sugar
130 grams of softened, unsalted butter
2 large eggs
1 tablespoon of milk
2 teaspoons of vanilla essence
For the whipped cream frosting
300ml whipping cream
1 cup icing sugar
1-2 teaspoons lemon juice
To make the Japanese cheesecake
Line your cake tins with baking parchment and preheat your oven to 150C.
Sift your flour and corn flour together until well combined.
Set a bowl over simmering water (don’t let the simmering water touch the bowl), and add your cream cheese and milk together. Whisk/mix until the cream cheese completely dissolves into the milk.
Remove from the heat and add your butter, stirring until the butter melts completely.
Allow the mixture to cool slightly before whisking in the egg yolks, one at a time to ensure that it mixes completely.
Gradually whisk in your flour/corn flour, ensuring there are no lumps, before finally mixing in your lemon zest.
In another bowl or using a stand mixer, whisk your egg whites to form soft peaks. Add the cream of tartare and sugar gradually and keep whisking until you form a stiff, meringue mixture.
Fold your meringue mixture into your egg yolk/cake mixture.
Fold them together until well combined and then pour your cake batter into your cake tins.
Sit your cake tins in a baking tray filled halfway with boiling water and bake in the oven for about 50mins to 1hr. Leave the oven door ajar for 10 minutes before removing the cakes and allowing them to cool completely.
The top of the cheesecake will turn golden brown and may crack a little. When you peel the parchment away from the sides, you should however reveal the creamy white, soft cheesecake.
To make the vanilla sponge
Preheat your oven to 180C and line 2 cake tins.
Cream your butter and sugar together until light and fluffy. Gradually add your eggs, one at a team, continuing to beat the mixture. I would ensure at least 30 seconds to 1 minute of beating before you add each egg. Then add your vanilla essence and milk and beat in.
Finally, add your self-raising flour and fold in well.
Distribute your cake mixture evenly between the tins and bake in the oven for 25 minutes or until a skewer comes out clean.
Allow the cakes to cool completely before making the frosting.
To make the frosting
Whisk your whipping cream until they form peaks. Add your icing sugar and continue to whisk before adding your lemon juice.
Use immediately or store in the fridge straightaway.