JAPANESE SPONGE SOFT CHEESECAKE
| ULTIMATE EGGLESS
Eggless Japanese Soft Cheesecake (Using My Way) – This Eggless Japanese Cheesecake has been a persistent request from a few of you. I couldn’t resist giving this a try. I had the feeling even with aquafaba, I doubt it will work. Instead I decided to create a simple and easy recipe because what matter is the outcome of the cake, soft and cotton texture. So here you go, although it’s not the jiggly type, as far as texture and taste are concerned, this recipe nailed it. I hope you, eggless friends, will give it a try. Enjoy!
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Ingredients:
I am using 7-inch round pan
188g [1½ cup + 1 tbsp] cake flour
7g [2 tsp] baking powder
70g [¼ cup + 1 tbsp] cream cheese
56g [¼ cup] unsalted butter
50ml [3½ tbsp] milk
100g [½ cup] fine sugar
56g [¼ cup] light oil
1 tsp vanilla extract
150ml [½ cup + 2 tbsp] milk
Instructions:
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Preheat oven at 160°C/320°F.
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In a large bowl, sift the flour and baking powder. Set aside.
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In a small pot, add the cream cheese, butter and milk. Heat it over a low fire. Constantly stir until the cream cheese is completely dissolved. Off the fire before reaching boiling point. Remove the pot from the stove. Whisk vigorously to prevent lumps. Transfer the mixture into a large bowl.
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Add the sifted dry ingredients in two batches. Mix until combined, do not over mix.
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Add the milk in two batches, alternate with the dry ingredients. Mix until ribbon formed (do not over mix).
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Transfer the batter onto a prepared 7-inch pan, greased and lined with parchment paper (only bottom of pan).
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Bake in preheated oven at 160°C/320°F for 45-50 min or until inserted skewer comes out clean.
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Cool it on a cooling rack.
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Cake is ready to serve.
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