Pinch of Cumin

Japanese style cheesecake

What to say about this appealing sweet, apart that it is delicious? All I can say is not enough, but I am going to start from the beginning. It turns out that some months ago I published a cheese cake recipe (you can have a look here), result of my investigations and experiences to get the quantities that I felt thrilled with.

One of the conditions that I have was that it had to be baked, since I like better the texture that comes from baked cheesecakes, instead of those made in the fridge, normally with jelly for consistency. And after several attempts, there and back, I found the formula that adapt better with what I was looking for.

Well, but it did not stop there. Next challenge was to achieve another cheesecake, to eat “by itself“, I mean, without cookies underneath or jam on top. And you can say… the same but without any of those two ingredients! If it had been this easy, I’m afraid to say that I would not have been here now writing this post… :).

And it is that the other cheesecake is meant to be combined with cookies and jam juice. This one, instead, is autonomous by itself; I mean, you can eat it almost without noticing, and it does not require cookies nor jam.

Give it a try and you will see the difference. Which one do I like most? Each one for each ocassion, I like both of them, and I will keep investigating for a third one!


70 gr of all-purpose flour

20 gr of Maizena (refined corn flour)

250 gr of Mascarpone cheese

175 gr of Philadelphia style cheese

100 ml of whole milk

40 gr of butter

3 medium size eggs

120 gr of white sugar

1/2 teaspoon of cream of tartar

5 drops of lemon essence

1/2 grated lemon rind

A pinch of salt (I have used fleur de sel)


Take butter out of the fridge and let it rest for at least 1 hour until it softens. Mix butter with milk, sugar and cheeses until you have an homogeneous cream, and heat it in a saucepan to low heat for about 10 minutes, stirring it from time to time.

In the meanwhile, separate yolks from whites. Whisk yolks and add lemon rind and lemon esence.

When the mixture is warm, add the mixture of yolk and lemon to it and stir well until homogeneous.

Add now maizena and flour, previoulsly sieved, and mix it well until there are no lumps.

Whisk the egg whites until stiff with the help of cream of tartar (that you will add after 2 minutes from the starting point).

Mix egg whites with the mixture from the saucepan and stir it well until you have an homogeneous batter.

Preheat oven to 200ºC for 5 minutes and prepare two moulds. Fill the bigger mould with water until half of it to use as a double boiler. Put the other mould inside (in contact with water) and pour the mixture inside the second bowl. All this procedure is just the preparation to heat it in a double boiler, if you can do it in any other way, it also works.

Bake it for approximately 1 hour, and let it retrieve room temperature before placing it in the fridge.

To be considered

Original recipe has 6 eggs, but as I have considered this a lot for such a small sweet, I have only put 3. If you do it with 6, the result will be more spongy, and also very delicious.

You can eat it together with whipped cream, chocolate or fruir syrup, it goes well with almost everything.

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My culinary creations - © 2014-16, Sara Jiménez

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