Tag Archives: cake flour

Japanese Cheesecake

I got interested in the Japanese Cheesecake about 2 months ago when I was talking to my granddaughters. They showed me the video of the making of the Fluffy, Jiggly Japanese Cheesecake and commented about how they would like to learn how to make it. I agreed to help them. Meanwhile, I had to research the project and make certain I could make the cheesecake. So I went from the video to the web site and found several problems. The measurements of some of the ingredients were different in the video than on the recipe. So I started following the comments for the recipe and found others had the same problem; no one had corrected the recipe or video- whichever was wrong.

It also seemed to me that the comments were of two types- those that seemed taken with the recipe but hadn’t really tried to make it, and those who had really tried to make it and were not complementary. There were bad comments about the taste. One person even suggested a recipe on a different web site as being better. So I decided I needed to look at that recipe.

I made that recipe, and it was a failure. So I continued research and finally found a combination of recipes that work for me.

I will also say that the original Fluffy Jiggly Japanese Cheesecake recipe had an area that I couldn’t figure out how to solve- they had the cheesecake coming out of the oven at cooking temperature and immediately being turned upside down on your hand to remove the pan and parchment paper- how to do that without getting burned badly had me stumped.

Here is a version of Japanese Cheesecake that I made and felt showed the final texture and rise of the product. I notice that almost all cooks serve the cheesecake with a sweet topping. Some are just fruit like strawberries, and others are jam glazes, or powdered sugar or a combination of these. I will use frozen strawberries as they provide moisture and sweetness.

I have decided to leave the ingredient list in international units- grams and milliliters where the measure is not a natural one. That was how I put the recipe together and had no real problem. My kitchen scale allows setting the units to grams, and the back side of my liquid measuring cup shows milliliters. If that is too big of a problem, there are conversion programs to aid in getting the units back to ounces and cups.

Japanese Cheesecake

Preparation

  • (Optional)Remove frozen strawberries from freezer to come to room temperature over-night.
  • Remove cream cheese from refrigerator to come to room temperature over-night.
  • Move oven rack to lowest position.
  • Cut parchment paper to fit a 8×3 cake pan bottom; spray the sides and bottom of the pan with cooking spray and line the bottom with the parchment paper. Wrap the bottom and sides completely in foil to prevent the water bath from oxidizing the pan. (the water bath with heat turns aluminum black so the foil protects the pan.
  • Separate 6 eggs

Mise en place

  • 9 ounces cream cheese (ouch, it comes in 8 ounce packages)
  • 6 egg yolks
  • 70g granulated sugar(this is half of the total 140g)
  • 4 Tablespoons butter
  • 100 ml whole milk
  • 1 Tbsp lemon juice
  • 60g cake flour
  • 20g cornstarch
  • 1/4 tsp salt
  • —————–

  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 70g granulated sugar (the other half of the 140g)
    —————–

  • (Optional) Strawberries – to serve
  • (Optional) Powdered Sugar – to serve
  • (Optional) Cream Chantilly – to serve

Directions

  1. Preheat oven to 400 degrees F. (200 degrees C).
  2. Over a warm water bath (bain marie), whisk the cream cheese until smooth
  3. Add the egg yolks and continue to whisk
  4. Add half the sugar (70g and whisk
  5. Warm the milk and butter in the microwave or stove and whisk into the batter
  6. Add the salt and lemon juice and whisk
  7. Remove from the water bath, sift the flour and cornstarch and fold into the mixture.
  8. ————————

  9. Whisk the egg whites at low speed until foamy.
  10. Add the cream of tartar and beat at high speed till bubbles become very small but still visible
  11. Gradually add the sugar (70g)and beat till just before soft peaks form.
  12. Fold the whites into the batter 1/3 at a time.
  13. Pour the cake batter into the prepared pan and tap on the counter a couple times to remove air bubbles.
  14. Bake the cake on the bottommost rack in the preheated oven for 18 minutes, then lower the temperature to 325 degrees for 12 minutes; finally turn off trhe oven and leave the cake in the closed oven for 30 minutes. Open the door of the oven slightly at that time for 10 minutes for the cake to cool.
  15. Remove the cake from the cake pan, and remove the parchment paper from the bottom of the cake. Sprinkle the cake with powdered sugar, and serve with a side of strawberries and Cream Chantilly. Enjoy!


I found that I was not as taken with the soft sponginess of the Japaness Cheesecake as others seem to be.

New York Times Chocolate Chip Cookies

After making these cookies, I put them in tupperware containers and refrigerated them. When I got them out to make my Christmas boxes of different varieties of cookies, I ate one and discovered that the center wasn’t nice and soft and gooey as my muse had wanted, but was rather firm. I think there could be several reasons why.

  1. This is my new oven, and maybe the temperature isn’t as the readout says. I don’t think this is the problem because on another cookie, it seemed under-cooked instead of over-cooked
  2. I cooked the full suggested 18 minutes for refrigerated dough; perhaps that is wrong.
  3. Maybe refrigeration has something to do with it; could the centers dry out even when in a tupperware container?

I will be trying this recipe again in the future, and if I can determine a cause, I will add a not to this page.


My Seattle muse brought this version of a chocolate chip cookie to my attention. She liked how the center of the cookie was soft, and of course the salt on the cookie also makes it taste good. I searched around and found a basic recipe, but as I got into it, I found a lot of issues to resolve. Hopefully all those are resolved in this version of the recipe.

In some sense this cookie reminds me of the Pub cookies in that it is very large- it could be larger than the 4 inch diameter that I made- and is ideal for walking around and crunching as you take life easy and enjoy your surroundings.

New York Times Chocolate Chip Cookies

Developed by Jacque Torres

Written up by David Leite

Ingredients

  • 2 ½ sticks (1 ¼ cups) unsalted butter, at room temperature
  • 1 ¼ cups (10 ounces) light brown sugar
  • 1 cup Plus 2 Tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups minus 2 Tablespoons (8 ½ ounces) cake flour*
  • 1 2/3 cups (8 ½ ounces) bread flour*
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons kosher or sea salt
  • 1 ¼ pounds (20 ounces) bittersweet chocolate, at least 60 % cacao content
  • sea salt, to sprinkle

* instead of 8 ½ ounces cake flour, substitute 2 cups AP flour, then use only 1 cup bread flour

Instructions

  1. Using a mixer fitted with a paddle attachment, cream the butter and both sugars together until light and fluffy.
  2. Add the eggs one at a time, mising welll after each addition.
  3. Mix in the vanilla extract.
  4. Turn the mixer on low. Add both flours, the baking soda and baking powder, the salt and chocolate to the mixture in the mixer bowl.Mix only until the flour is no longer visible.
  5. Scoop 3 1/2 ounce mounds of dough onto baking sheets.*
  6. Refrigerate for 24 to 36 hours
  7. When ready to bake, preheat the oven to 350 degrees.
  8. Flatten each dough mound slightly and sprinkle with sea salt.
  9. Bake for 18 minutes.
  10. The cookies are done when a crust has formed and the edges are slightly crispy. The middle of the cookie will fall after removed from the oven and cooled.

The dough may be frozen for a month, or refrigerated for up to 5 days if covered tightly.

*The baking sheets may be covered with either parchment paper or silicon mats if desired. Or the cookies can be placed directly on the baking sheets. Do not grease the baking sheets.

A 3 1/2 ounce scoop would be a #9; I used a #20 scoop and was able to get only 4 cookies on a baking sheet. The cookies expand; my final cookies were about 4 inches in diameter.