My Cheesecake Journey

I was simply craving cheesecake. Hmmmm… cheesecake. My mom was supposed to make Japanese cheesecake for my Dad’s birthday, which is different from the typical cheesecake that we know — the one with the graham cracker crust (we’ll get to this later). What makes it different, really? 

The Difference Between Japanese Cheesecake and Western Cheesecake

Japanese Cheesecake

Japanese cheesecake is less sweet than its counterpart and when I mean less sweet, I really mean less sweet, which probably describes most Japanese desserts.

The good thing about this is you can eat more before you reach that “sugary threshold.” Yeah, I made that term up. But you know what I mean. It’s when your body reaches a point where you don’t want to eat any more sugar (but feel free to comment if you disagree with me).

It’s not only less sweet, there’s loads of egg whites in it, too. When you beat egg whites, you introduce air, which blows up its size. It’s kind of like whipped cream, except this is much bigger. You fold in the egg whites to the batter, which gives the cheesecake its volume and structure.

Now, I barely have experience with egg whites aside from this and some other Japanese recipe that I tried to make but they’re frightening. I’m not kidding. Egg whites in baked goods are basically ticking time bombs except it implodes instead of exploding.

Anyway, this is the result of my first try.

p_20170424_234415_vhdr_auto-e1493695861442.jpg

Yeah, I don’t really have a round pan.

What can I say about the taste? Hmmm… it was all right. I could taste the egg, definitely. But you know when I think of cheesecake, I’ve got to taste the cream cheese. I was especially sad that Japanese cheesecake didn’t have the graham cracker crust, which I love more than the filling.

This cheesecake wasn’t a fail to me. I really think the recipe needed more cream cheese and sugar. But that’s just me. I feel that if I ever go to Japan, I need to taste their cheesecake.  After all, I can’t judge after trying it this one time. Well, I may be a bit biased because I love Japanese food and I will not accept that Japanese cheesecake can only go so far. So there has to be something wrong with the recipe or with how I baked it.

Western Cheesecake

Hmmm… graham cracker crust. I swear I could just make the graham cracker crust and eat it.

A few days after making the Japanese cheesecake, I had a craving for graham. I was burning the midnight oil searching for graham recipes like cookies or squares. All I knew was I had to make something with graham. I needed to eat graham.

Most of the graham cookie recipes I found had ingredients I didn’t have like pecans. And honestly, I didn’t feel like going out to buy stuff. I wanted to make something with graham with something I already had in my house.

Then I remembered I had cream cheese in the refrigerator. Dun dun dun… which led me to think of cheesecake — graham crust, cream cheese filled cheesecake. Hmmmmm…

The problem was most of the recipes I found had sour cream or whipped cream in it, which I didn’t have and lazy me didn’t want to go out and buy it.

So I looked for a recipe that didn’t have sour cream or whipped cream, which was probably a risk. I’m not sure because I don’t really know what sour cream or whipped cream does to the cream cheese. Maybe, you guys can tell me and comment because I’m too lazy to research it hahaha but not too lazy to bake (which is a lot more work to be honest).

Anyway, I found a recipe that only had four ingredients for the filling: cream cheese, sugar, egg, and vanilla extract. I had all of those!

western cheesecake.jpg

This is me trying to fool you that I have a round pan. I still don’t 🙂

And trust me, it tastes better than it looks in the picture. This is the kind of recipe I need to bookmark and repeat. You can add in some blueberries or raspberries on top. But it’s also good enough as it is. More than good actually. It’s so freakin’ delicious!

My brother, who normally doesn’t eat what I bake (he does this to annoy me) and who secretly eats what I bake, had 1/4 of the pan yesterday.

Here’s the link to the recipe: Easy Cheesecake

Baking Life Lessons

I researched a lot of things. I tried out two of those things. One didn’t end up spectacular, the other was simply delicious.

My baking life lesson for today: it’s going to take some time to achieve your goal. In this case, I wanted cheesecake. Sometimes, you don’t even have all the ingredients. But it’s all right if that’s what you have. The thing is sometimes what you have is enough to create something awesome.

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