Monday, May 15, 2006

having no internet for almost a month sucks...having a computer suddenly start crashing on you constantly sucks. well i'm back. :P

Thursday, May 4, 2006

went japanese cheesecake crazy again - except with chocolate! yum. there are no pictures because i ate it all. seriously.

here's my recipe for chocolate japanese cheesecake:

1 cup ( 8 oz. package) Philadelphia Cream Cheese
1/4 cup milk
3 eggs, separated
1/2 cup super-fine sugar ( I used C & H's Baker's Sugar)
1/4 cup cornstarch
2 tablespoons Ghirardelli Sweet Ground Chocolate & Cocoa (if you can't find this product, you can use regular cocoa with some added sugar or melted chocolate. or you can visit their site and find their substitutions.
1 tbsp vanilla
1/2 tsp cream of tartar

for the water bath:
2 1/2 cups boiling water

Preheat oven to 350°F (175° C). Line and grease an 8-in cake pan or springform pan with parchment paper or wax paper. if you are using a springform pan, line the outside with foil, so that batter does not leak out during the baking.

Combine the cream cheese and milk together in a large bowl and mix until softened. Add half of the sugar, egg yolks, and vanilla. Sift in cornstarch and cocoa. Mix until throughly combined and smooth.

In another bowl, whisk the egg whites with the cream of tartar until they form soft peaks. Sprinkle the remaining sugar in 2 - 3 times and then continue to whisk the egg whites until they reach stiff peaks.

using a spatula, fold half of the egg whites into the cream cheese mixture as gently as possible. the mixture will start to puff up a bit. then, fold the remaining egg white mixture in gently but throughly with no white streaks.

spoon or gently pour the batter into the prepared pan and level the surface. put the pan into a larger roasting pan to make a bain-marie or water bath and place in lower shelf of oven. pour the boiling water in the larger pan to come up half-way to the side of the cake pan.

bake for 35-45 minutes until set. let cool then remove the cake pan from the bath. refrigerate.

Baker's Notes for those making this for the first time:

hints from :
how to beat egg whites) i used an electric hand mixer for this whisking skills are still not up to par. ;P
how to fold egg whites, because i can overfold and overbeat my eggs.