We're really fascinated by this Japanese version of cheesecake — it's a delicate cross between cheesecake and spongecake.
Today's Delicious Links
• Japanese cheesecake - A "cotton soft" blend of two cakes, very delicate and light. Looks wonderful! At I Bake for You.
• The Ultimate Sin Cookies - At Country Living City Style.
• Amassed Tea Towel - From Enormous Champion, at Heath Ceramics.
• Towel Rack Holds Cleaners - A great idea for an over-the-sink towel rack: Hold spray bottles of cleansers and water.
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Could you kindly show the japanese cheesecake converted?
@nbateman:
1 brick/tub (8 oz) cream cheese
3 1/2 tbs butter
100ml of milk - your measuring cup should have ml
2/3c sugar (approximately, it's like, .625 cups)
5/8c cake flour (so, 1/2 cup 2tbsp)
1 heaping tbs of cornflour
320F
i think that's right. grams to cups is never an exact science.
I shall look at my mom's recipe book. She always bakes really good Japanese cheesecake...
That Japanese cheesecake looks to die for!
Questions:
1. I'm not sure what "corn flour" is (assuming it's not corn meal or corn starch, correct?) - can I get this at any standard grocery?
2. Also, "lemon essence" - is this zest or juice? Or maybe something altogether different?
If I can pull the ingredients together, I'll be making this on Saturday!
OK... found on another blog that cornflour IS indeed cornstarch and that lemon essence is lemon juice.
Weekend baking card is now filled. :)
Is this a recipe for a Castera? (Or however you write it in romanji...)
Yup, kasutera (castera, castella, etc.) is different. This is kind of like kasutera and cheesecake fused together. Sounds delicious.
(If you want a recipe for regular kasutera, try Just Hungry)
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Wow, what a palatable cookies. I really love cookies and chocolates. I eat chocolate and cookies when I want to write an articles like Procera AVH and Aluma Wallet. Eating cookies and chocolates are great help to make me awake.