Cream Cheese
200 g Dairy Products (Milk + Butter, Light Cream, Plain Yogurt, Sour Cream) 200 g Sugar (White Sugar, Fine Granulated Sugar, Cane Sugar, Beet Sugar, Others) 50-120 g Eggs (Yolk Only, Whole Egg, Egg White Only) 1-2 pieces Powdered Ingredients (Low-Gluten Flour, Cornstarch) 1-2 tablespoonsSpices (Vanilla, Citrus, Spices, Alcohol): Use in appropriate amounts.
Lemon: 4 teaspoons. KIRI® Spreadable Cream Cheese Square: One 18g piece (8 pieces total). Flavor Profile: Rich aroma ◦—◦—◦—◾—◦, refreshing acidity ◦—◦—◦—◾—◦, rich and soft texture ◦—◾—◦—◦—◦. It is a dense, flavorful, and smooth cream cheese with a pronounced dairy aroma and subtle sour and salty notes. Key points for cheesecake making: Its soft texture allows for easy blending with other ingredients and convenient handling. Due to its rich flavor, it is recommended for baked cheesecakes. Kraft® Philadelphia Cream Cheese: 200g. Flavor Profile: Rich aroma ◦—◦—◦—◦—◾, refreshing acidity ◦—◦—◦—◦—◾, rich and soft texture ◦—◦—◦—◦—◾. It has a smooth, rich texture with a mellow dairy fragrance. Key points for cheesecake making: It possesses a yogurt-like flavor, being rich and aromatic yet refreshingly natural. The 200g package is convenient for one-time use. The texture is slightly firm, so it should be brought to room temperature before use. Types of Sugar: [Japanese White Sugar Characteristics: Versatile. It offers a more elegant sweetness than caster sugar and a richer flavor than beet sugar. Point/Note: It produces a darker baking color. [Caster Sugar] Characteristics: Fine granules facilitate easy mixing and provide a cleaner taste than Japanese white sugar. Point/Note: It has a higher syrup content, making it suitable for creating stiff meringues. [Cane Sugar] Characteristics: Simple flavor, stronger taste than beet sugar. Point/Note: The cheesecake batter may turn milky white. [Beet Sugar] Characteristics: Sweet and mild flavor, softer than cane sugar. Point/Note: The cheesecake batter may turn milky white.Direct use may leave granules; it is best to incorporate into ingredients with high moisture content (such as eggs, whipping cream, etc.), then stir slightly before use.
Characteristics: Honey offers a rich and mellow aroma, suitable for creating soft and moist batters. Brown sugar is ideal for making cakes with unique flavors. Both are strongly flavored sugars; if used as a complete substitute for granulated sugar, the result may be overly sweet. The quantity of eggs and the distinction between using only yolks, whole eggs, or only egg whites: To achieve a better melt-in-the-mouth texture, whip egg whites into meringue and fold it into the cheese batter to enhance the melt-in-the-mouth effect. Whip the egg whites until soft peaks form, then add an appropriate amount of sugar and continue whipping. The amount of egg whites and the stiffness of the meringue will affect the cake’s texture, rise, and baking color (refer to Table D for details). Meringue: The stiffer the meringue, the better the expansion. With fewer binding agents such as wheat flour or starch, the shrinkage rate after cooling increases. 1 tablespoon: Light and fine texture. 3 tablespoons: Melt-in-the-mouth, smooth, and creamy texture. • Using a smaller quantity highlights the flavor of the cheesecake, with a pronounced melt-in-the-mouth characteristic. • For extended transportation, increase the amount of flour to prevent the cake from breaking. Cake flour characteristics: As a type of wheat flour, it releases less gluten, resulting in a less sticky texture even when mixed with water. Suitable for light and airy cake varieties. Note: Produces a fluffy and soft texture. Avoid forming lumps of raw flour. Cornstarch characteristics: Starch ground from corn kernels. Gluten-free, suitable for light and smooth cake varieties. Develops a certain stickiness when exposed to high temperatures. Note: Compared to cake flour, it yields a stickier texture. Spices: Adding spices to cheesecake introduces more complex flavors.Vanilla, lemon, spices, liqueurs, etc., can be selected according to personal preference.
Vanilla (Vanilla beans, vanilla extract, vanilla essence) – Characteristics: Adding vanilla instantly elevates the cake. Vanilla beans provide the best aroma. Vanilla extract has strong heat resistance, making it suitable for baked cakes. Vanilla essence is extracted from vanilla beans, offering a natural fragrance. – Timing: Add before adding lemon juice. Citrus (Lemon, sweet orange, etc.) – Characteristics: Adding grated zest of citrus fruits like lemon or sweet orange releases a refreshing aroma. Choosing pesticide-free products is recommended for peace of mind. – Timing: Add before pouring the batter into the mold. Spices (Cinnamon, cardamom, mixed spice, fennel, etc.) – Characteristics: Adding spices enhances the rich flavor of the cake. You can combine preferred spices in various ways. Mixed spice includes flavors like cinnamon, cloves, and nutmeg, offering convenience. Sweet-tasting fennel is also an option. – Timing: Add together with the dry flour mixture. Liqueurs (Rum, Cointreau, liqueur, Grand Marnier) – Characteristics: Adding sweet liqueurs imparts fruity notes to the cake. Options include rum, Cointreau, brandy, cherry-based liqueurs, and French Grand Marnier. – Timing: Add before adding lemon juice (if no lemon juice is used, add before adding flour). Lemon [Basic Ratio]: 4 teaspoons per 70g of sugar (for one 18cm diameter mold) Quantity – 1 teaspoon: Weak sourness, soft texture. – 1 tablespoon: Strong sourness, chewy texture. ○ A larger quantity creates a strong impact (refer to P.86 for the ratio with sugar). ○ When mixed with dairy products, it has a coagulating effect. Thus, more lemon juice results in a chewier texture (effects may vary slightly depending on the cream cheese). Type Both freshly squeezed lemon juice and commercially available lemon juice (avoid concentrated/reconstituted products) can be used. Natural juice offers better flavor, but the sourness and aroma can vary subtly based on lemon origin and season. Using commercial juice ensures more consistent cake results.Since cheesecake is a simple and easy-to-make dessert, the choice of whisking tools can significantly affect its outcome. Different tools alter the texture.
Hand Whisk Method: Use a spatula to mix the cream cheese until smooth and even. Add sugar and continue whisking by hand. Incorporate other ingredients in the specified order, ensuring thorough mixing after each addition. Characteristics: Manual whisking incorporates less air, resulting in a denser and tighter cheesecake batter. The final texture is firmer. Electric Mixer Method: Use a spatula to mix the cream cheese until smooth. While adding ingredients in the specified order, use an electric mixer for blending. Characteristics: This method incorporates a moderate amount of air, yielding a texture between that of the hand whisk and food processor methods. The process is simpler, but the surface of the final product may sometimes crack. Food Processor (Blender) Method: Place all ingredients inside and blend. Although the process is straightforward, note that thick mixtures can accumulate at the sides and bottom. Pause occasionally during blending and use a spatula to ensure even mixing. Characteristics: The preparation is quick. It incorporates a large amount of air, making the batter more prone to expansion and cracking. The texture is light and fluffy. Key Preparation Steps: 1. Soften the cream cheese to room temperature before use. Remove the cream cheese from the refrigerator 30-60 minutes in advance and let it soften at room temperature until it can be easily pierced with a finger. In winter, when room temperature softening is difficult, cut it into small pieces and melt it over a double boiler with water at about 60°C, or heat it in a microwave on low power in 30-second intervals (be careful not to overheat). 2. Achieve a smooth cream cheese consistency. Before adding other ingredients, always use a spatula to mix the cream cheese until completely smooth and uniform. If lumps remain at this stage, they will persist in the final cake. 3. Add ingredients one by one in order. Once the cream cheese is smooth, add other ingredients individually. Mix thoroughly after each addition before proceeding to the next to prevent lumps.Do not add large amounts of ingredients all at once; it is more appropriate to incorporate them in several small batches.
Filter the cheesecake batter. Whether baking a baked cheesecake or a no-bake cheesecake, the batter should be filtered. Otherwise, achieving a silky-smooth texture will be difficult. When using a sieve, avoid touching the cake base. A spatula can be used to gently slide the batter through, allowing it to flow more quickly. Allow the cheesecake to rest. In fact, the flavor of a cheesecake after resting overnight surpasses that of a freshly baked one. Demolding and cutting should be performed after removing the cake from the refrigerator. This approach results in a more aesthetically pleasing appearance.
