Gillian Ng: Japanese Style Cheese Cake Recipe

Japanese style cheesecake are very different from the "Ang Mo" style as they are lighter in flavor, dried, fluffy, cotton soft ,bread-like & they usually use only 1 type of cream cheese. The baking method makes the cheesecake very light & not too sweet, so even after a slice you will feel that you don't have enough of it. I baked the cheesecake two days ago, over half of the cheesecake was gone after shortly i placed in the fridge.

The Recipe

Organic Full Cream Milk, Pure Lime Juice, Butter, Philadelphia Cream Cheese, Caster Sugar. Original recipe says need 1/2 TBSP of Salt but I didn't use any salt on that day and it still taste good!

The Crust

This step is OPTIONAL because most of the Japanese Style Cheesecake do not have crust.

3 PCS of Digestive Biscuits
120g of Soften Butter

The Cheesecake

250g of Philadelphia Cream Cheese (1 Block)
1/4 Cup of Caster Sugar
2 Beaten Eggs (Do Not Over Beat)
150cc of Full Cream Milk
1 TBSP of Lime (Original Recipe uses Lemon Juice)
1/3 Cup of Flour
20g of Melted Butter

For those who have problems with measuring the ingredients like me... Yo girls can check out the measuring cups and spoons from NTUC. Measuring spoons cost about SGD$2.88 and the cups are at SGD$11.80.

Directions

Crush 3 digestives and the soften butter in the zip-lock bag.
Line your baking pan
with baking paper. (Japanese style cheesecake are usually in rectangle or square size so use the brownie or bread mould instead of the round mould.)
Add the crust and press firmly onto the mould. Set to chill in the fridge.