Gula Melaka Japanese Cheesecake Recipe…SOooO Fluffy

Agent D had to work the whole of last Sunday so I had a girls’ day out baking session with Ivana over at her place (which by the way is super nice, like a hotel. I’m so going to self-invite myself more often from now on hehe).

Ivana and I wanted to bake something no-frills i.e. something that wouldn’t require buying a lot of additional ingredients and has an easy to follow recipe. After some online research, we eventually settled on…THE FLUFFY JAPANESE CHEESECAKE.

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Japanese Cheesecake (Soufflé Cheesecake) fresh out of the oven!

We got our Japanese cheesecake recipe from Just One Cookbook. The original recipe can be found here: http://www.justonecookbook.com/japanese-cheesecake/.

We followed the recipe quite closely throughout. The only tweak we made was that we used coconut palm sugar instead of  normal white sugar (hence the brownish tinge in our cheesecake). It turned out surprisingly well, the gula melaka flavour complemented the cheesecake nicely. Plus it didn’t feel sinful at all – not too sweet, very light and fluffy. TASTES REALLY GOOD SERVED COLD. 🙂 🙂 🙂

Gula Melaka Japanese Cheesecake Recipe (Makes one 9-inch cake)

Ingredients

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Picture of all the ingredients needed.

  • 400 g cream cheese, at room temperature
  • 60 g coconut palm sugar
  • 60 g unsalted butter, cut into ½” (1 cm) slices, at room temperature
  • 6 large egg yolks, beaten, at room temperature
  • 200 ml heavy whipping cream, at room temperature
  • 10 ml lemon juice
  • 80 g all-purpose flour
  • 6 egg whites, refrigerated [for meringue]
  • 100g coconut palm sugar [for meringue]

*Before prepping, remember to keep cream cheese, butter, egg yolks, and whipping cream at room temperature.

Instructions

  1. Lightly grease the bottom and sides of a 9″ (23 cm) spring-form pan with butter and line the insides with parchment paper. Wrap the base of the pan with aluminum foil to prevent seepage.
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Parchment paper on the inside and aluminium foil on the outside.

2. Preheat oven to 320F (160C) degree. Start boiling water.

3. In the electric mixer bowl, beat cream cheese and coconut palm sugar on medium-high speed until smooth.

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Cream cheese and coconut palm sugar.

4. Add butter and mix thoroughly.

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Butter added!

5. Add the egg yolk and whipping cream. Mix well. (Remember to separate the yolks from whites earlier on!)

6. Add lemon juice and mix until the batter is very smooth.

7. Add in the sifted flour all at once. Mix well.

8. Transfer the batter to another large bowl. Wash the mixer bowl and dry completely. Make sure there is no oil or water in the mixer bowl.

9. To make meringue, beat the egg whites until stiff peaks form. In the electric mixer bowl, whip the egg whites on medium low speed (speed 4) till opaque, foamy and bubbly. Then add ⅓ of the sugar at a time as the mixer runs. Once all the sugar has been added, increase the mixer speed to high (speed 10) and whip for approximately 4 minutes, until the meringue has doubled in volume and is thick and glossy.

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Add ⅓ of the sugar at a time.

10. To test for stiff peaks, the peaks should stand straight up when you lift up the beaters. The whites should not slide around. If the meringue has not reached the desired consistency, continue whipping at high speed for another 30 seconds, then stop and test again. Once the egg whites are over-beaten, they can’t be used for the recipe.

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Stiff peaks??

11. Add ⅓ of the meringue to the batter. Mix well first.

12. Then add the rest of the meringue all at once and fold it in (don’t mix this time).

13. Pour the batter into the cake pan. To remove any air bubbles, drop the pan from 2-3″ (5-7 cm) high to the counter top several times.

14. Place the cake pan in a water bath with 1″ (2.5 cm) of boiling water. Place the baking pan in the middle rack of the oven.

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In water bath 2.5 cm high.

15. Bake at 320F (160C) for 60 minutes or until light golden brown. Then reduce temperature to 300F (150C) and bake for another 30 minutes.

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A wefie with our cake before it goes into the oven!

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RISING. *so exciting*

16. When a wooden chopstick/toothpick inserted in the center of the cake comes out clean without wet batter, turn off the oven. Let the cake sit in the oven with the door slightly ajar for 15 minutes. After that, cool the cake pan on a wire rack.

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Pock face cake cooling on the wire rack.

17. When the cake is completely cool, refrigerate it for a few hours before serving. Cut the cake with a warm knife (run the knife under hot water and dry it before each cut).

Notes
*Leave the oven door ajar for 15 minutes because a sudden temperature change will result in the cake collapsing.
**The cake should be consumed within 3 days if it’s kept in the refrigerator. You can also freeze it and keep it up to 2 months. Defrost at room temperature while covered.
*** I know our cake is on the ugly side (not sure why it has a pock face) but it tastes much better than it looks. Not lying.
Enjoy! ❤ ❤ ❤
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Baileys Irish Coffee Cream CHEESECAKE Recipe + DORÉ by LeTAO in Jakarta

Cheesecakes are one of my all-time favourite desserts. To me, they’re like a classic finish to a nice dinner meal. I can never bring myself to say no to cheesecakes, regardless of how satiated I feel. :/

SO last Saturday (when I was still back in SG), my mom and I decided to bake Baileys Irish Coffee Cream CHEESECAKE together. Although my mom cannot cook for nuts, she loves to bake. She bakes from time to time on weekends for parties and for friends. Lately, she has stopped buying commercial bread but instead makes her own bread from scratch. Effort indeed.

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Our Baileys Irish Coffee Cream CHEESECAKE.

We adapted our Irish Coffee Cream cheesecake from Aunty Janet’s original recipe (Aunty Janet is a good friend of mom’s who also loves to bake and has shared many recipes with her).

It’s quite a simple recipe! If a baking noob like me can grasp and follow it, I’m sure you’ll be able too. Oh yes, and I took some pictures along the way for your easy reference. 🙂

Janet’s Irish Coffee Cream Cheesecake Recipe (Makes 3 20cm x 6cm aluminium pans)

Ingredients

  • 200 grams shortbread/oreo biscuits (crush them)
  • 37.5 grams melted butter (approx less than 1/6 of block)
  • 8oz x 3 pcs Philadelphia Cream cheese 
  • 1 1/4 cups sugar 
  • 3 large eggs
  • 1/2 cup sour cream 
  • 3 tbsp plain flour 
  • 1⁄4 cup cocoa powder
  • 1⁄4 cup Baileys Irish Coffee Cream

Instructions

To make biscuit base:

  1. Put shortbread biscuits in a plastic bag and crush using a rolling pin or put in a bowl and use a masher. Do not crush until too fine. Do not use a mortar and pestle because oil will ooze out from the biscuits.
  2. Add hot melted butter to bind the crushed biscuit pieces together. If using Oreo as a base, use less butter.
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    Add hot melted butter.

  3. To make the crust, press the crushed biscuits evenly onto base of pan, using a masher and a gloved hand.
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    Press and even out the crushed biscuits.

  4. Chill in freezer for 20 mins. (If not using immediately, can just put in the lower fridge shelf.)
  5. Use a skewer to make holes in the crust – this helps to hold the filling together.

To make filling:

  1. Cream the thawed cream cheese, sugar, cocoa powder and flour. Do not overmix – cake will crack otherwise.
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    Cream ingredients together.

  2. Make sure that there are no lumps before adding the eggs, one at a time. 
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    Add eggs.

  3. Add the sour cream. Mix well.
  4. Add Baileys Irish Coffee Cream. Mix well. 
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    Add Baileys.

  5. Pour the mixture over the crust. 
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    Pour mixture over biscuit base.

  6. Bake in Bain Marie (water bath) at 250 degrees C for 10 mins. Do not open the oven door. 
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    Ready for baking!!! (2 cheesecakes with coffee powder swirls + 1 plain cheesecake)

  7. Reduce heat to 120 degrees C and bake for 60 mins.
  8. When done, cheesecake will be firm and shrink from all sides of the pan. Do not over-bake.
  9. Cool the cheesecake in the oven with the door open and oven turned off.
  10. Cover the cheesecake with plastic wrap and chill overnight in the fridge before serving. (Good to place a piece of paper towel over cheesecake, with the plastic wrap on top of the paper. Paper towel helps to absorb moisture.)

Don’t forget to…

  1. Preheat oven to 150 degrees C.
  2. Prepare water bath at the same time.
  3. Let aluminium pan sit on a tray of water. Make sure the pan has no holes!! If using a metal pan and it has seams, wrap pan with aluminium foil at the base.

TA-DA! You are done. Let me know how the cheesecake goes! (PS: It’s worth every calorie.)

❤ ❤ ❤


DORÉ by LeTAO in Jakarta

Speaking of cheesecakes, I finally got to check out DORÉ by LeTAO‘s first outlet in Jakarta (Plaza Indonesia)!!! DORÉ is French for “golden” and it is a subsidiary brand of LeTAO from Hokkaido, Japan.

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DORÉ by LeTAO outlet in Jakarta.

DORÉ’s specialty Fromage Cake (a kind of cheesecake) is AMAZEBALLS. Seriously. It is very soft and creamy, yet light, and it melts in your mouth almost instantly.

I first had a taste of cheesecake heaven when Christian and Sasha sent one whole DORÉ cake to our doorstep last Christmas 2015. Before Agent D could have a go at his second slice, I had already wiped out the entire cake (oops :/ ).

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Fromage Cakes on display.

Other than the renown Fromage Cake, DORÉ by LeTAO also sells various cookies and chocolate. The cookies have fancy names like ‘Le Choco Noir’ and ‘Cheddar & Gouda’ (don’t know how to pronounce). I was very tempted to get the ‘Earl Grey’ cookies but self-control held me in.

Anyway, I’m so happy that they finally have a physical outlet here in Jakarta! Going to bed dreaming about their Fromage Cake tonight.

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Original and Chocolate Fromage Cake that I had with Sarah.

Cheesecakes aside, I got my batik cloth buys (from Yogyakarta) framed today. Can’t wait to see the finished products tomorrow. Will blog about it soon. X

DORÉ by LeTAO
Plaza Indonesia Level 3
M.H. Thamrin Kav.28-30, Central Jakarta