I was looking for a small batch cheesecake recipe that was simple and did not require a large quantity of cream cheese to make and found this very simple Japanese recipe on Limia. With the help of Google Translate, I managed to figure out the recipe even though a lot the translation came out funny and weird!
I love Japanese recipes as they are often less sweet, creative and beautiful. The total time including baking was under an hour and I am really pleased with the results. The cake tastes like a cheese custard and it's really light and delicious! Cut into bars, it's a perfect snack to serve when you're craving for cheesecake but want just a tiny slice!
Ingredients:
Cookie Base:
80 g Marie Biscuits (you may use graham crackers or digestives)
35 g butter, melted (I used salted)
Cheesecake Filling:
250 g cream cheese
20 g butter
80 g sugar
2 eggs
100 g fresh cream
20 g cake flour
15 g lemon juice
Preheat oven to 180C.
Crush biscuits in a plastic bag with a rolling pin till you get fine crumbs.
Pour crumbs into a medium bowl, stir in butter till well combined.
Press crumb mixture into an 23 cm (8-inch) square pan which has been lined with baking paper. Make sure it is evenly distributed and pressed flat.
Make cheesecake filling - In a food processor or blender, add cream cheese, butter, sugar, eggs, cream, cake flour and lemon juice. Blend till smooth.
Pour cheese mixture onto the crumb base. Spread evenly.
Place a baking pan with 1 cm of hot water onto the lower rack of the oven.
Place your cake to bake at the middle rack of your oven for 30 mins.
After 30 mins, carefully remove the pan of hot water and continue to bake the cake for 10-15 mins till golden brown on top.
Remove from oven and place on a rack to cool completely before cutting into bars.
Sometimes I wrestle with my inner demons, other times we just hug and eat cheesecake..
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