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

RECIPE:

– 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