I have been recently asked a lot of questions, notably by Sissi at Withe a Glass about Japanese-style cheese cakes. Incidentally I had never heard of cheese cakes before I came to Japan 36 years ago. After investigation, cheese cakes have been around the world for quite a long time and developped into many varieties. Among them, the Japanese style seems to have acquired a lot of popularity, to the point that many customers expect them to be on offer in Japanese Izakayas abroad!
I decided it was about time to re-publish a series of them!
Here is a baked fruit cake recipe with mango that you can replace with othe rsoft fruit:
Keep in mind this is the basic recipe. Obviously you can add for taste all kinds of liqueurs!
INGREDIENTS: For an 18 cm diameter mold (12 inches)
-Cream cheese: 250 g
-Sugar: 80 g
-Frozen mango: 100 g
-Eggs: 3 large
-Plain yoghurt (Before drainage. Sieve it through a coffe drip paper filter): 500 g
-Cornstarch: 40 g
-Chocolate chips cookies: 150 g
-Margarine: 70 g
– Bring back cream cheese to room temperature. Drain water from yoghurt.
-Heat the margarine for 30 seconds in the microwave at 600 Watts.
-Drop the chocolate chips cookies in a food processor and break them up. Add the margarine and mix.
-Spread the cookies mixture over the bottom of the mold. Use a mold with a bottom that can be lifted up, or line th mold with baking paper (oil it a bit then). Leave the mold inside the refrigerator.
-Drop in a (cleaned) processor the cream cheese, sugar, frozen mango, eggs (and liqueurs or other options) and mix well.
-Pour the mixture into a bowl, Add the drained yoghurt and mix with a hand whisker.
-Add the cornsrach and mix well.
-Pour the cheesecake into the mold over the biscuit mixture.
-Preheat oven to 200 degrees Celsius. lower temperature to 180 degrees Celsius and bake for 50~55 minutes.
-Cool down the cake completely before unmolding it.
-Easy, ain’t it?
RECOMMENDED RELATED WEBSITES
Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
4 thoughts on “Japanese Cheese Cake (8): Baked Mango Cheese Cake”
And most of all mille merci for linking to my blog and mentioning it! It’s so kind of you!
The pleasure is all mine!
Thank you for the whole “saga” of Japanese cheesecakes. They look very American-style because of Philadephia cream cheese.
Personally I’m always making both baked and raw cheesecakes with curd (fresh) cheese (fromage blanc in French or a kind of thicker cottage cheese). They are Central European-style cheesecakes with a certain tanginess (because made of natural fresh cheese, not cream cheese) and a very low fat content compared to cream cheese-based cheesecakes.
(I think you have seen the baked one: http://www.withaglass.com/?p=7530, and this is the raw cheesecake: http://www.withaglass.com/?p=6728.)
Both are extremely healthy and light and the way my mum prepared them, so for me a traditional cheesecake means always a light and healthier cake 😉
I will certainly get some ideas from all your posts and adapt them to my Central European-style cheesecakes. Thank you for the inspiration!
You are most welcome!
Actually I have a lot of desserts in the offing. I’ll just have to findthe names of the next sagas! LOL