Japanese Orange Cheesecake with Caramel whipped cream and chocolate ganache

Have you ever notice why most Asian desserts are hardly sweet as compared to Western desserts? Not to mention most Asian cakes tend to be airy, light and delicate as compared to the dense, rich and decadent Western desserts. I am not generalizing but I think that the reason behind this is because most Asians don't like extremities, flavor wise. It is always about the balance and hitting the right notes of the 5 basic tastes namely sweet,sour,savory,salty and bitter.
 
 
As for the preference of light and delicate textured cakes this is probably so because most Asians prefer a light finish after eating all the heavy and rich main course that are normally served prior to the dessert but if you ask me, it is such a shame because I would rather eat desserts first rather than the main course. 
 
 
Which brings me to this lovely Japanese cheesecake. This is evidence of my observation and theory. What makes this cheesecake so different from our famous American cheesecake is the texture. This dessert is unlike any other. It’s as if it had created its’ own type of texture.The best way to describe this is a hybrid between a mousse and a chiffon cake.
 
The important thing to remember is a Japanese cheesecake includes an extra step into its' procedure, adding a meringue lightens the batter and contributes to the sponge-like results but with the cream cheese making the cake mousse like at the same time.
 
 
I decided to flavour this cheesecake with orange because I thought it would be refreshing and that citrus fruits compliments the lightness of the cake, the acidity also cuts through the sweetness. The cheesecake is topped off with a combination of caramel whipped cream and chocolate ganache so that there would still be something sweet and decadent to balance off the light and slightly sweet cheesecake.
 
 
I would love to show you a slice of the cake so you could see the chiffon-like interiors but when we brought this cake to our family gathering I wasn't able to take any pictures of it. However just to let you know,  at the end of the gathering I received positive feedbacks from my relatives and I'm quite happy that they enjoyed the dessert I made. Afterall isn't that what desserts are all about?
 
Ingredients:
For the Cheesecake
*bring the cream cheese,butter,heavy cream,egg yolks and whites into room temperature.
  • 1 Philadelphia cream cheese bar
  • 30g / 3 Tblespoon white sugar
  • 30g / 4 Tblespoon unsalted butter
  • 3 egg yolks
  • 100 ml heavy cream
  • 1/2 Tblespoon rum
  • 1 tsp orange juice
  • zest of 1 orange
  • 40g / about 8 Tblespoon all purpose flour
  • 3 egg whites
  • 50 g / 5 Tablespoon white sugar
For the Caramel Whipped cream
  • 1/2cup / 80g white sugar
  • 1/4 cup water
  • 1/4cup / 63g heavy cream
  • 14 g / 1 Tblespoon unsalted butter
  • 1 tsp. orange juice
  • pinch of salt
  • 3/4 cup heavy cream
  • 5 tsp. water
  • 1 tsp. unflavored gelatin powder
For the Chocolate Ganache
  • 56g / 3 + 1/2 Tblespoon chopped dark chocolate
  • 56g / 3 + 1/2 Tblespoon heavy cream 
 
Procedure
 
For the cheesecake
Preheat oven to 300 degrees farenheit. Grease an 8" spring form pan with butter and line the sides and bottom with parchment paper. Cover the pan 2x with aluminum foil so that the water during baking will not seep through the cake. Set aside.
 
Using a standup mixer fitted with a paddle attachment, beat the cream cheese until smooth and no lumps can be seen. Add the 30g sugar and beat until incorporated. Add the softened butter and continue beating until the mixture is homogenous. Beat in egg yolks, followed by heavy cream, orange juice, rum and lastly the orange zests. Push the cream cheese batter through a sieve so you can have a lump free batter. Set aside.
 
Wash the bowl and make sure not a speck of batter is left. You will use the same bowl to beat the meringue. Using the same bowl, fit your standup mixer with a whisk attachment. Place your room temperature egg whites and beat until it becomes foamy or frothy. While the mixer is on, slowly add in the sugar and continue beating until the egg whites reach stiff peaks. 
 
Mix in 1/3 of the meringue into the cream cheese mixture and mix them together like you would normally. This is to make the addition of the meringue easier. Add in another 1/3, this time making sure to fold it gently until just a few streaks of egg whites are visible. Lastly, add in the rest of the meringue mixture and continue folding until the batter has no trace of egg whites to be seen.
 
Pour into your prepared pan then place the springform pan into a larger container and fill about 1 inch of boiling water . Let it bake for 21 minutes until the top is golden brown and it looks puffed up. Reduce the temperature of the oven into 270 degrees fahrenheit and continue to bake for another 39 minutes until done or when tested with a skewer it comes out clean. 
 
For the Caramel Whipped Cream
In a smalI bowl combine 1 tsp. orange juice with heavy cream. Set aside. In a skillet or saucepan combine sugar and water. Bring it to a boil, brushing the sides with some water so that the sugars won't crystalize on the sides, until it starts to turn into a deep amber color. As soon as it turns golden yellow, take the pan off the heat and while whisking, add the cream. Be careful as the mixture will start to bubble up as soon as you add the cream. Continue whisking until combined, add the butter and mix until smooth. Lastly add the salt and let the caramel cool to room temperature.
 
In a small bowl, bloom the gelatin by srinkling the powder into the surface of the water. Let it sit for 10 minutes. While waiting, bring a saucepan filled with 1 inch water into a simmer. Place the small bowl with the gelatin on top and melt until it becomes liquid and smooth. Let it cool to room temperature.
 
Whip the cream until soft peaks, add in the cooled caramel and beat until it reaches medium peaks. Add in the cooled gelatin mixture into the whipped cream until fully combined. Be careful not to overmix the cream or it would turn into butter. Refrigerate and chill the cream until you're about to decorate the cake.
 
For the Chocolate ganache
Bring the cream to a boil and slowly pour the cream into the chopped chocolates. Let it sit for a minute or 2, this will make it easier to mix the ganache. Mix until you get a smooth, luscious and gleaming dark sauce. Refrigerate to firm up  and ready to pipe. 
 
 
 
Cheesecake recipe adapted from : just one cookbook

 

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Comments

Thank you Eric for your kind comments! I will do my best :)

Very great post. I just stumbled upon your blog and wished to say that I've truly
loved browsing your weblog posts. In any case I will be subscribing on your feed and I
am hoping you write once more soon!

Thank you Tiff Ko for your kind comment! :)

ermagerd!!! Congrats Casey!! :)

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