Japanese Cheese Cake

I brought a box of Cream Cheese. Cause the lifetime of the cheese near to an end (notes: expired date *grin*), I quickly search what kind of dessert made from the cream cheese.


Yeah, I found out the Japanese Chiffon Cheese Cake recipe on one of my favorite blog www.storyofbing.com. Click to found out the step by step tutorial.
It was remind me of the Fresh Cheese Cake made by Miki Ojisan No Mise.
The different between American Cheese Cake with Japanese was on the Texture and Taste.
Quote from the Bakery Magazine.com:
“American Cheesecake has denser texture and creamier taste while the Japanese one is lighter in taste and has similar texture to sponge cake. You can put Japanese Cheesecake in the healthy category because we got very low sugar content,”


So I start to made it with 2/3 recipe, gave me a one big bowl size and three cups size.
For a big bowl one, it was crack on the top, that resulted from Inefficient Oven - see the tutorial explanation  (I found out my electric oven off in the middle of baking *sigh*). But for a cups size, it was turn out great.
Chilled it first before serve.
Preparation time needed: 30minutes while Baking time needed: around 1hours and 30minutes, not including chilling time.


Most importantly, Daddy love it. While Josh, hmmm still need to mixed with other, cause he don't like a cold stuff. I serve with fresh Longan (one of Josh favorite food), so he can't refuse that cold stuff *wink*.
I only took one picture below. Later on, I will update the picture when I do the 2nd attempt. 

I serve with Fresh Longan for Josh :)

So what to wait?, Try it out!