Today we baked a Japanese Cheesecake, which the husband and I made following this recipe from the Green Cilantro blog. The best description I read of this type of cheesecake is that it “looks like pound cake, tastes like cheesecake.” I won’t disagree, it certainly tastes quite similar to a cheesecake.
The only deviation we made was using a 9″ springform round instead of a 7″, since we couldn’t justify buying a 7″ for a single recipe. This made our result flatter than what Green Cilantro pictured. For some reason ours never became golden brown on the top even though we cooked it following their times (even had it got a bit longer). It tastes fine, but for the amount of time it took to make it compared to a traditional style cheesecake, I can’t say we’d bother with it again.
We had our hands full most of the time, but I did manage to grab a few pictures while we were getting the many different pieces together.
Here’s about halfway through, with the butter/cream cheese mix and the egg yolk mix on a double broiler waiting for the milk to be added. Yes, our stove needs cleaned. 😛
The husband mixing up the components of the meringue.
Full mixture in the 9″ round with the husband adding boiling water to the broiler pan underneath.
After going through the full baking time, plus a bit extra during the “temperature to 160°C” point. The little flakes were from bumping into dried mixture on the parchment paper.
We definitely expected the flatness, but were a bit disappointed that it didn’t hit that golden brown color on top. Like I mentioned before, it tasted good, but wasn’t spectacular enough to likely bother investing the time into again. Definitely worth trying at least once if you like cheesecake, though!