Bean Curd Cheesecake

Name: Bean Curd Cheesecake
Yield: Makes one 18-cm cheesecake
Cuisine: Asian
Ingredients: Double (heavy) cream (45% fat) 50 g; Sour cream 50 g; Light brown sugar 10 g; Castor (superfine) sugar 70 g; Gelatin sheets 6 g, soaked in iced water to soften; Soy milk 100 g; Silken bean curd 230 g, drained; Sugar syrup 2 Tbsp (made using 25 g sugar and 50 g water); Egg yolks 80 g; Pastry flour or top flour 40 g; Soy bean powder (kinako) 20 g + more for sprinkling; Unsalted butter 30 g; Egg whites 90 g; Castor (superfine) sugar 60 g; Light brown sugar 20 g; Cream cheese 230 g

Preparation info

Makes
one
18 cm cheesecake

Difficulty
Easy

Appears in

Okashi

By Keiko Ishida

Published 2010

About

Ingredients

Soy Bean Sponge

Pastry flour or top flour 40 g
Soy bean powder (kinako) 20 g +

Asia
Japan
Cake

Method

Preheat oven to 200°C. Line a 28 x 28-cm flat square cake pan with parchment paper.
Sift flour and soy bean powder together twice. Melt butter over a pot of simmering water or in a microwave oven.
Mix castor and brown sugars together. To make me