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Mama Kitchen: Japanese Baked Cheesecake

Japanese Baked Cheesecake
Estimated Time: 40min + 2-3 hours refrigeration time
Number of Servings: 12 cheesecake bars

Necessary Equipment:

  • 6-inch square brownie pan

Ingredients:
Crust

  • 120g (4.2oz.) vanilla wafers
  • 40g (1.4oz.) butter (softened)

Cheesecake

  • 200g (7oz.) cream cheese (softened)
  • 60g (2.1oz.) sugar
  • 2 egg
  • 150cc fresh cream (or whipping cream is okay)
  • 1 tbsp. lemon juice
  • 3 tbsp. flour
  • 20g (0.7oz.) butter

Directions:
Crust

  1. Line the brownie pan with waxed paper or parchment paper.
  2. Smash vanilla wafers in a Ziploc bag, add butter (softened), and mix well. Press firmly into the brownie pan. Chill until set.

Cheesecake

  1. Preheat the oven to 180C (350F).
  2. Beat cream cheese with wire whisk. Add sugar, beaten eggs (little by little), fresh cream, lemon juice, flour (sift in), and melted butter, and mix until smooth.
  3. Pour the cream cheese mixture into the brownie pan and bake at 180C (350F) for 35-40 minutes.
  4. Allow to cool to the room temperature and refrigerate for 2-3 hours. Cut into bars.

Followed the recipe but using a round tin so the outcome is slightly different. Haha… for some reason I cannot find my photo anymore, but this is a pretty easy recipe to follow and I like it a lot. Is planning to do another one in near 2018. 🙂

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