Archive for the ‘43160 Cheese Cake’ Category

02/25/2011 Maple Flavor Baked Cheese

Friday, February 25th, 2011

材料:Mini Cheese Cake Pan (each cavity: 2″ diameter 1.75″ depth: yields 8 pieces)

  • 168g  Neufchatel cheese, room temperature
  • 84g  maple syrup
  • 102g egg, pour through teat strainer to remove the lumps (this time, I skipped straining.)
  • ーーーーーーーーーーーーーーーーーーーーーー
  • 148g plain yogurut (chilled)
  • 13g maple syrup
  • ーーーーーーーーーーーー
  • (optional toppings) canned yellow peach in heavy syrup, maraschino cherries, etc.


  1. Cover the bottom and side of the cheesecake pan with aluminum foil tightly, place it on Silpat lined half-sheet pan.
  2. Cream Cream Cheese with a whisk or spautla.  (Don’t over mix.)
  3. Preheat the oven at 170C(340F).
  4. Add Maple Syrup graudally and mix.
  5. Add eggs gradually, and mix. (I used Hand Blender, which caused too much aeration resulting in bad texture.)
  6. Pour the mixture to each cavity of cheese cake pan (up to 70% filled), bake at 150C(305F)for 30 min. (Overbaking.  Time needs to be shortened.)
  7. While baking, Add maple syrup to yogurt at once, whisk. (I used hand blender, which caused aeration, resulting in bad texture.)
  8. Remove from tehoven, cool at room temperature for 10 min.  Pour the Yogurt mixture on top of cheese cake layer with a spoon, flatten the top surface with the back of spoon. (Do it quickly before the cheesecake sinks: but the cheesecake layer inevitably sinks during 10 min cooling.
  9. Return it back to the oven, bake at 150C(305F)for 5 min.  Turn off the heat, keep it for 5 min to cook with the residual heat.  When Yogurt gets flat due to the heat, it is time to remove the pan from the oven.  Cool at room temperature.  Transfer to the refrigerator. (additional 5 min cooking with residual heat was not necessary.  I overbaked.)
  10. You may use your favorite fruit for toppings.
  11. (It is easy to cut when cheesecake is completely cold.  You may use a knife to peel the cake off the pan.)


参照:メイプル風味のベイクドチーズ、谷昇、Book 41, Bibliography

代用:cream cheese -> Neufchated Cheese, sour cream-> plain yogurt

Original recipe was for 18cm diameter round spring pan with removable bottom.  I used a mini cheesecake pan with 5 cm diameter cavities.  And I could not determine the doneness of the cake very well.  Also this cakepan’s central cavities are not well heated compared to the peripheral cavities, which made it more difficult to determine the doneneess of the cake.  So I overbaked and the texture was quite crumbly.

The original instruction was to use a whisk or a spatula only.  But I used a hand blender for some mixing, which caused aeration in the dough, resulting in unsmooth, dry, and crumbly texture.  It was my mistake and feel regretful.

It is a typical American hard/heavy cheescake, that I don’t really care for.

02/03/2011 New York Cheese Cake

Thursday, February 3rd, 2011

Ingredients: 4″ cake ring (height 2″)

  • 32.3 g Graham Crackers
  • 13.8 g unsalted butter, melted with MW
  • ——————
  • 115.2 g cream cheese, room temp. (64.8 g regular cream cheese + 50.4 g (33% less fat) Neufchatel Cheese)
  • 46.1 g sugar
  • dash salt
  • 46.1 g plain yogurt, room temp.
  • 46.1 g eggs, room temp.
  • 92.2 g milk
  • 6.9 g lemon juice
  • 1 tsp vanilla extract
  • 9.2 g cake flour
  • ————-
  • 2 Cups hot water
  • ——————
  • powdered sugar (optional)
  • fresh mint (optional)


  1. Use Alumininum Foil to make the bottom of Cake Ring. (Use enough foil to cover all up to the top edge of the cake ring so that it can be submerged in hot water bath.)  Place it on a cake lifter.
  2. (Make Crust)  Use FP or chopper, to grind Graham Crackers.  Add melted butter and mix.  Line in the bottom of the Cake Ring and press it with the back of spoon to level.  Freeze it with a cake lifter.
  3. (Make Filling)  In a  4 C Pyrex MC or FP container, whisk cream cheese till smooth. (You may use hand blender mincer or FP.) Mix in sugar-> salt->Yogurt->egg (gradually)->milk->lemon juice->vanilla extract->flour in this order with a hand blender or FP, mixing after each addition.
  4. Preheat the oven at 180C (350F).
  5. (If you have time, you may strain the filling thorough a strainer: but I don’t.)  Transfer the Cake Ring onto 8″ squaer Pyrex Dish. Pour the filling over the crust in the cake ring.
  6. Heat the 2 C water with MW until hot.  Pour the hot water till 1/3 height of the filling level, outside of the aluminum foil covering the bottom and side. 
  7. Bake at 160C (320F) for 1 hour and 15 min, followed by (180C) 350F for 40 min in hot water bath.   (160C 1 hr was what the recipe said, but it was still underbaked, so I extended time and ended up with rasing the temperature.  Next time, 180C (350F) for 1 hr should be enough.  The original author’s oven is smaller than mine: hers tend to overheat due to short distance from the heat sauce.)
  8. Turn off the Heat, place the wooden spatula between the door and the oven to keep it slightly open, then cool the cake inside of the oven.  If it is cool enough, cool at room temperature.  Then refrigerate with the cake ring still on, for several hours.
  9. Remove the bottom and cake ring.  Sprinkle powdered sugar through a tea strainer and garnish with fresh mint.


Based on: ニューヨークチーズケーキ、Book 32, Bibliography

Substitution (sour cream-> yogurt, heavy cream -> milk, vanilla oil->vanilla extract, Digestive Cookies -> Cinnamon Sugar Graham Crackers)

The original formula/2.17.   Total: about 1000 kcal.

The original 16 cm dia round cake pan with removable bottom.

02/01/2011 Ricotta/Mascarpone Souffle Cheese Cake

Tuesday, February 1st, 2011

Ingredients: 6″ diameter, 2″ high cake ring

  • 42.2 g cake flour, sifted
  • 60.2 g sugar
  • dash salt
  • 120.5 g milk
  • ————————
  • 72.3 g egg white, place in 2 C MC
  • dash cream of tartar
  • ———————–
  • 48.2 g egg yolk   
  • 42.2 g milk
  • —————————————————
  • 26.61 g mascarpone 
  • 48.34 g ricotta, room temperature, whisk to be smooth
  • 3.35 g yogurt
  • 3 g rum
  • ———————–
  • 2 tsp apricot jam (for glaze)
  • 6 g rum
  • ———————
  • Pam ( greasing the cake ring)


  1. Make alumininum foil bottom for the cake ring.  Place it on Silpat lined half sheet pan.   Spray ‘Pam for baking’ to the inner surface of the cake ring and bottom. 
  2. Make about 7 cm width 50 cm tri-folded aluminum foil belt: you may use scotch tape to connect two belts to have enough length. Set aside.
  3. In a small container mix egg yolk and 42.2 g milk.  Set aside.
  4. In another small container, mix mascarpone, ricotta, and yogurt until smooth. Set aside.
  5. In a small pan, mix cake flour, salt  and sugar, add milk gradually and mix. (If lump forms, use a strainer to remove it.)
  6. Heat the mixutre in medium heat, whlle stirring with wooden spautula.  When the dough starts to get transparent, remove from heat. (At this stage, the dough is partially cooked and very viscous.)  Add cheese mixture, stir with a spatula to be smooth.
  7. Add egg yolk/milk mixture gradually and stir till incorporated.  Add rum and mix.
  8. Preheat oven at 350F (180C).
  9. Whip egg white, and add cream of tartar when 70% whipping was done.  Whip until stiff peark forms. (Here, I overwhipped the egg whites, causing shrinkage and corruption.) 
  10. Add part of Meringue to the starchy custard cream above and fold with a spatula.
  11. Return it to the Meringue graudally, and fold until incorporated.  (Instead, I kept adding meringue to the dough to fold in the pan.)
  12. Pour it to the cake ring and use a bamboo stick in swirling motion to kill the large unstable bubbles.
  13. Bake at 160C for 42 min. (Next time bake longer to have darker color on the surface.)
  14. Remove from the cake ring, wrap tightly with 3 folded aluminum foil strip around the side (and use a scotch tape to close the belt)  to keep the shape, replace the cake ring outside of the foil belt.  Cover with inverted large Pyrex bowl to avoid the drying out and sudden temperature drop ( to prevent cracks and corrups of the cake) and cool at room temprature.
  15. MW apricot jam to soften, add 6 g rum and mix.  Brush it on the cake.
  16. Refrigerate several hours.


Inspired by: ふんわリッチな チーズケーキ、まつぼっくり、

I changed 60.2 g cream cheese and 18.1 g sour cream to mascarpone+ricotta+yogurt,  changed 42.2 g heavy cream to milk, changed the procedures that fit my efficiency.

The heating and stirring the flour mixture for full development of alpha starch is as important as in Choux Pastry Making.

The original was for 21 cm dia cake pan, I divided the formula by 1.66 to make the total calories about 1000 kcal, and used 6″ diameter cake ring.

I overwhipped egg whites, causing structure corruption a little bit.  It is better to add part of sugar/salt to egg whites before whipping to stabilize the meringue, next time.

01/24/2011 Tiramisu Italian Home Style (Poorley Written Recipe)

Monday, January 24th, 2011

Ingredients: 2 servings (2 Cups, 1 CUP = 240 cc)

  • (Biscuit: yields 100 g, 9 round ones, next time make 2/3 of this amount)
    • 14.4 g egg yolk
    • 13.6 g sugar
    • ———
    • 31.1 g egg white
    • 13.6 g sugar
    • ——-
    • 27.3 g cake flour, sifted
    • some powdered sugar
  • (Coffee Syrup: yileds about 150 g: next time 1/2 of this amount is enough)
    • 9.1 g instant coffee
    • 90.7 g hot water, use MW
    • 31.7 g sugar
    • 18.1 g Marsala Wine
  • (Cheese Cream: next time make 1.5 times as much)
    • 3/4 TBSP (9.5 g) sugar
    • 20 g egg yolk (disinfected by heat processing, pasteurized)
    • 6.7 g Marsala
    • 6.7 g Rum
    • 100 g mascarpone, room temperature (it might have to be warmed to be soft and smooth)
    • 30 g egg white (disinfected by heat processing, pasteurized)
  • (Topping)
    • some cocoa powder


(To make Biscuit)

  1. Whip egg yolk and sugar in 1 C Pyrex MC with a hand mixer (only 1 whisk attachment) until pale and fluffy.  Transfer it to a small bowl.
  2. In another tall glass with a handmixer (only 1 whisk attachment), whip egg white and sugar until the peak forms.  (Add sugar gradually.)
  3. Fold Meringue into the egg yolk cream with a spatula until 80% mixed (marble status.)  (Add 1/3 of meringue at a time, and repeat twice more.)
  4. Add flour and fold with a spatula.
  5. Preheat the oven to 400F(200C)
  6. Use a spoon to drop the dough in circles (measure your serving cup to determine the approximate size of the circles: you may need smaller ones, middle sizes, and large sizes depending on the shape of the cup.) onto a Silpat lined half-sheet pan.  Use the back of wet spoon to correct the shape.
  7. (Optional Step: for this recipe you don’t necessarily need powdered sugar coating) Sprinkle powdered sugar through a tea strainer to cover the top of each biscuit until no dough surface is visible.  Tilt the pan to remove the powdered sheet ( and transfer leftover sugar to another container for different recipes.)  (But tilting does not move the powder sugar, so I kept the sugar on the Silpat and it was OK.)
  8. Bake at 190C (375F) for 12 min, turn off the heat, leave 2 min to cook with residual heat.
  9. Cool at room temperature.

(To make Coffee Syrup)

  1. Add instant coffee to hot water and let coffee dissolve.
  2. Add sugar and mix.
  3. Add Marsala and mix.

(To make Cheese Cream: very retarded method, see Comments)

  1. Mix sugar and egg, whip with a hand mixer untile pale.  Add Mascarpone Cheese and mix.  Add Marsala and Rum and mix. (When I added Mascarpone, it did not incoorporate with eggs and made ugly lumps.  I used Vitamix to fix this problem, but there was a limit.)
  2. Whip egg white in another container until still peak forms.
  3. Fold Meringue into the Cheese Cream. (The lump problem became worse.)


  1. Dip each biscuit in the coffee syrup and let it absorb the syrup.  Then place it at the bottom of the serving cup to cover the bottom of the cup.
  2. Make alternate layers of cream ->biscuit, twice
  3. Pour the remaining Cheese Cream and flatten with a spoon.  (You may use spatula or knife to make the top surface flat.)


  1. Sprinkle cocoa powder through a tea strainer to cover the top.


Keep it refrigerated for over 8 hours before serving.


Adapted from: ティラミス イタリアの家庭でつくるとき、mayumiyama,

Referred to: ティラミス、Book5 in Bibliography.

This recipe was adapted from a Japanese lady who lived in Italy for a long time and learned how Italians make Tiramisu at their homes.  According to her, Italians may not use heavy cream since it gets too heavy (high calories), instead use egg whites.  The original recipe used Espresso instead of coffey syrup to soak the biscuits.  I added Marsala to the original recipe.

(Disinfection of eggs: for Cream: buy already pasteurized eggs if you cannot do this.)

Egg yolk: 61 C,   Egg white 65C  at least 3.5 min.

Taste is quite good.  But the proceduers for Cheese Cream was problematic.

What Tsuji’s Recipe (not this recipe) instructed must be used.

  1. Sugar and small amount of water was boiled to make syrup.
  2. Egg yolk was beaten in the bowl, the hot syrup was whisked in gradually. 
  3. MW and whisk, in 3 repetitions (700W, 30 sec x 3) until thickened.  (No need to use pasteurized yolk.)
  4. Use hand mixer to whip until pale, reduce the speed and whip until the custard cools.
  5. In another bowl, whisk mascarpone until smooth (which is important), add Marsala and Rum and whisk (to dilute the mascarpone).
  6. Add custard to the cheese cream and whisk. (The similar thickness -> better incorporation.)
  7. Either add whipped cream or Meringue and fold. (Meringue must be made of pasteurized egg white, perhaps adding a little bit of  lemon juice or cream of tartar would help Meringue’s stability.)

It is better to fill the cup to the very top for presentation.  This time amount of cream was not enough for 240 cc cup. 

total: slightly less than 1000 kcal

10/26/2010 Tiramisu (Improvement Needed)

Saturday, November 6th, 2010

Ingredients: for 13 cm x 13 cm casserole dish (Next time use narrow and tall dish with cross section 66 sq. cm and depth 5.5 cm)

  • (Biscuit: to make 45 pieces of 8 cm long biscuit: next time use only 15 pieces for this recipe)
    • 31.6 g egg yolk (about 2 egg yolks)
    • 30 g sugar
    • ———
    • 68.4 g egg white (about 2 egg whites)
    • 30 g sugar
    • ——-
    • 60 g cake flour
    • some powdered sugar ( I forgot this part)
  • (Coffee Syrup)
    • 6.7 g instant coffee
    • 66.7 g hot water, use MW
    • 23.3 g sugar
    • 13.3 cc Marsala Wine
  • (Cheese Cream)
    • 16.7 g sugar
    • 13.3 g water
    • ———–
    • 16.7 g egg yolk
    • —————
    • 50 cc heavy cream
    • 1/2 tsp lemon juice
    • ————–
    • 50 g cream cheese, softened at room temperature
    • 3.3 cc rum
    • 3.3 cc Marsala Wine
  • (Topping)
    • some cocoa powder
    • some Japanese Kinako soybean flour (optional)
    • Leftover Biscuit (optional)
    • Hershey Chocolate Syrup


(To make Biscuit)

  1. Whip egg yolk and sugar in a tall glass with a hand mixer (only 1 whisk attachment) until pale and fluffy.
  2. In another tall glass with a handmixer (only 1 whisk attachment), whip egg white and sugar until the peak forms.  (Add sugar gradually.)
  3. Fold Meringue into the egg yolk cream with a spatula until 80% mixed (marble status.)  (Add 1/3 of meringue at a time, and repeat twice more.)
  4. Add flour and fold with a spatula.
  5. Preheat the oven to 190C (375F).
  6. Use a 1.3 cm round tip and decoration bag to pipe the dough onto a Silpat lined half-sheet pan.  (7 cm long each)  Or you may use a spoon if in hurry.
  7. Sprinkle powdered sugar through a tea strainer to cover the top of each biscuit until no dough surface is visible.  Tilt the pan to remove the powdered sheet ( and transfer leftover sugar to another container for different recipes.)  (I skipped step 7 entirely.)
  8. Bake at 190C (375F) for 12 min.
  9. Cool at room temperature.

(To make Coffee Syrup)

  1. Add instant coffee to hot water and let coffee dissolve.
  2. Add sugar and mix.
  3. Add Marsala and mix.

(To make Cheese Cream)

  1. Mix sugar and water in a small Pyrex container and MW until boiling.
  2. In another Pyrex tall glass, whip egg yolk with a hand mixer with 1 whisk attachment, while pouring hot syrup gradually.  Then MW the egg yolk and sugar gradually with defrost mode until it starts to get thick.  (Don’t overcook, stir frequently.)
  3. Pour it through a tea strainer to remove the lumps.
  4. Whip with a hand mixer again until pale and thick.  Then reduce the speed and whip until it cools.
  5. In another bowl, whip heavy cream, with an ice-water bath, until stiff peak forms.
  6. In another bowl, whisk cream cheese until creamy and smooth.  Add Marsala and Rum, then whisk until incorporated.
  7. Add yolk cream (#4) to the cream cheese (#6) and whisk.
  8. Add whipped cream (#5) and fold.
  9. Add lemon juice and fold.


  1. Dip each biscuit in the coffee syrup and let it absorb the syrup.  Then place it at the bottom of the dish to cover the bottom of the dish.
  2. Pour half of the Cheese Cream and flatten with a spoon.
  3. Place biscuits to cover the Cheese Cream layer.
  4. Pour the remaining Cheese Cream and flatten with a spoon.  (You may use spatula or knife to make the top surface flat.)


  1. Sprinkle cocoa powder through a tea strainer to cover the top.
  2. If the guest does not like excess bitterness of cocoa, sprinkle Kinako soybean flour, replacing some part of top surface.
  3. You may decorate the top with the leftover buiscuits as you like.
  4. It is a good match to pour some chocolate syrup on top.


Keep it refrigerated for over 8 hours before serving.


Based on: ティラミス、Book5 in Bibliography.

The original recipe was for 22 cm x 15 cm x 5.5 cm dish: I used 13 x 13 x 4 cm dish and divided the formula (except the biscuit formula) by 3 to make the total calories to be about 927 kcal.  The biscuit formula is the same as the original formula.

Marsala Wine can be a cheap one made in California.

The original formula required Mascarpone Cheese; but it is very expensive.  So I substituted with American Cream Cheese.  Since the latter is harder than the former, next time, it might be a good idea to somehow dilute the cheese with milk or heavy milk.  Or I might want to use pureed cottage cheese partially, next time.

I changed the topping formula as I liked.

It was my mistake to use such a flat dish for 1/3 of the original formula.  It is better to use the narrow and tall dish so that the area of cross section is small so that less biscuit is required.  This time I used all biscuits in the above formula.  Since the formula for biscuits were not divided by 3, it turned out that I used 300 % biscuits.  Thus the final cake became too dry with proportionately little cheese cream.  Thus next time, I would use cup or glass with cross section area of 66 sq. cm and depth 5.5 cm, and use only 15 pieces of biscuits.

The original recipe for biscuits was wrong, which caused a major failure in biscuits: the original instructed to add the whole flour to the whipped sugar-yolk and then fold in meringue.  That caused the flour to make a lot of lumps due to lack of liquid and develop excess gluten to reduce the lumps, and then to kill a lot of foam from the meringue in the process of folding.  The resulting biscuit was rather flat and sticky.  I also did not feel like piping after realizing the instruction fallacy, and even worse forgot to cover with powdered sugar before baking – the domino-effects of an erroneous recipe.  The procedures above are OK since I corrected the errors.

06/09/2010 Cheese Cake

Friday, June 11th, 2010

Ingredients: for 6″ (about 15 cm) round cake ring mold

for crumb crust

  • 96.4 g Graham Crackers
  • 35.7 g unsalted butter, melted by microwave defrost cycle

for filling

  • 161.4 g cream cheese
  • 143 cc heavy cream
  • 107.1 g eggs ( or 35.7 g egg yolks + 71.4 g egg whites)
  • 64.3 g sugar
  • 1 smidge (1/32 teaspoon) salt
  • 2 teaspoons Whole Wheat Flour (or any kind of flour)
  • 2/3 teaspoon vanilla extract
  • 10.7 g (about 2 teaspoons) lemon juice


for crust

  1. Process graham crackers and melted butter in a food processor until nice crumbs form.
  2. Cover one side of round cake ring with aluminium foil and press on the side of the ring so that aluminium foil makes a good bottom cover.  (It is a technique to prevent any liquid to leak from the bottom of the cake ring since cake ring does not have a bottom.  If you are to use the regular round cake pan with bottom, or round cake pan with removable bottom, you should line the bottom and possibly side by parchment paper.  If you don’t have cake ring mold, then you can use any kind of pan.)
  3. Set the bottom covered cake ring on a baking sheet (Silpat if you have one) in a half-sheet rectangular baking pan.
  4. Press the crumbs onto the inside of cake ring, at the bottom and (bottom half of) the side.  (Leave the food processor container without washing.)
  5. Chill the crumb lined cake ring supported by a half-sheet in the freezer.

for filling

  1. Preheat the oven to 355F (180C) in the middle rack.
  2. Process Cream Cheese, heavy cream, eggs, sugar, salt, flour, vanilla, and lemon juice in a food processor until the cream cheese is smoothly incorporated. (Here, I use the food processor just used to make crumbs above, without washing.  The slight residue of the graham crumbs can be included in the filling.)
  3. Pour the creamy mixture over the graham crumb prepared above.
  4. Bake at 355F for 45 minutes until the top is slightly brown, turn off the oven, and leave the cake in the oven for 5 minutes ( to cook further by residual heat.)
  5. Remove the cake from the oven and leave it in the room temperature for about 10 minutes.
  6. Insert a fruit knife between the edge of the cake and the cake ring, then rotate the knife as if it is peeling the ring off the cake.  i.e. The cake ring should be handsomely detached from the side of the cake. (Use appropriate oven mitten to prevent you from burning your hands.)
  7. Do not remove the cake ring yet. With the cake ring still on, transfer the cake onto a rack, cover with a plastic dome or use  plastic wrap to cover the cake to prevent drying out.   Leave it in room temperature for about 45 minutes – 1 hour. 
  8. Use a cake lifter or wide spatula to lift the cake off the aluminium foil, and transfer the cake to the serving plate.
  9. Remove the cake ring by lifting the ring up from the cake.
  10. Cover the cake with a plastic dome.
  11. Chill it in the refrigerator for at least 8 hours.  (Preferrably, overnight.)


Adapted from 自慢のチーズケーキ by Shock! at

When I made this cake in July 2007, I was not very impressed by this recipe.  But my husband liked it.

So next time when I made this cake, I added a little bit of lemon juice since this cake tasted too plain.  I thought there’re too much graham cracker crumbs; but my husband liked the graham crumbs.  So I decided to keep the crumbs ratio as it is in the original recipe.

The original recipe called for cake flour; but it is rather expensive in the USA, and there is no problem in substituing with all purpose flour, which is cheap here.  I could use all purpose flour; but I prefer using whole wheat flour, which is not so expensive here either, because it adds extra wheat flavour and makes the color of the filling slightly more interesting.

The wonderful thing about this cake: it is just easy to make.

The original recipe was for 18 cm ( or 7″) round cake pan with removable bottom.

The technique to use bottomless cake ring mold was learned from a different source: スポンジケーキLESSON、熊谷裕子、文化出版社。 The author used aluminium foil to cover the bottom of the 12 cm cake ring mold in order to bake a genoise sponge cake.  Since my cake ring is hand-made in the USA, the bottom of the ring is not evenly flat.  Therefore, using aluminium foil to prevent the possible leakage turned out to be a life-saver for me.

Using the bottomless cake ring is my choice since I do not have to use the parchment paper that is quite overpriced.  I do not have to take time for lining the pan with paper.  Also, since aluminium foil is a good heat conductor, and there is no thick bottom, the bottom of the cake can be heated faster and better.  It is also easy to remove the cake ring from the cake, compared to alternative pans.  It is very easy to clean the cake ring.  You can just soak the ring in water in a larger container or in a sink for about 5-10 minutes, then use the soft sponge to scrub off.  Do not use detergent.  Just dry it with dry cloth or paper towel thoroughly.