Hanjuku (half baked) Cheesecake

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Hanjuku (half baked) Cheese Cake

Ingredients:

300g Cream Cheese, softened to room temperature
40g  Unsalted Butter
3 Eggs yolks (60g)
20g Corn Starch
80g Sour Cream
30g Milk
1/2 tsp salt (omit if using salted butter)
1 tsp vanilla extract

3 egg whites (90g)
75g Sugar

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Method:

Melt the butter in the microwave.  Beat the cream cheese in a stand mixer then add the melted butter and whisk until well blended. Set aside. (You can also use the hand whisk to do this part, just thaw the cream cheese until really soft to make it easier.)

In a separate bowl, using the hand whisk, mix together the egg yolks and sifted cornstarch until smooth. Add sour cream and mix well. Next add in the milk and mix until combined. (Again, thaw the sour cream to make it easier on the elbow:P)

Add the egg mixture into the cheese mixture and mix until fully incorporated. Strain if you must.

Whip the egg whites until foamy then gradually add sugar and beat until just reached soft peaks.

Gently fold the meringue into the cheese mixture.

Pour into an 18cm (7″) round pan (line the bottom and grease the sides well). If using removable bottom pan, make sure you wrap it with several layers of aluminium foil.

Preheat oven to 170C. Bring temperature down to 150C and put in your batter to bake in water bath for 60 minutes, bottom rack.

Chill it over night before serving.

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Original recipe from here

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Variation to bake a Chocolate Hanjuku:

Replace 100g cheese with chocolate (I used dark chocolate buttons 54% chocolate).  Just nuke it with butter and add to the cheese to cream.  For chocolate version, I used 90g sour cream. The rest of the steps are the same.

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Wonderful!

36 Comments »

  1. Such a nice blog + read! If you can get a chance, check out my blog. I bake and sell cakes & share all my endeavours on here. Would love for you to read and maybe leave a comment on one of my blogs. Thank you🙂

    Like

  2. Lee Michelle said

    This is awesome

    Like

  3. My favourite & so expensive to buy. Now I can try to make. Thanks Jeannie for sharing.

    Like

    • jeannietay said

      You are welcome! Trick is not to overbake this cake ya

      Like

  4. Serene Tang said

    Thanks for sharing! Please explain how you bake in water bath. Do you put the cake pan into another pan containing water?

    Liked by 1 person

    • jeannietay said

      Yes, exactly. It’s also known as bain marie. Please google for more details.

      Like

  5. Agatha said

    Hi Jeannie, my pan is 8 inch, how much should I adjust for each ingredient? Thanks!

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    • jeannietay said

      Please visit my conversion page for adjustment.

      Like

      • Agatha said

        Thanks Jeannie, to confirm I interpret correctly, converting 7 to 8 inch pan, I have to multiply all the ingredients by 1.306?

        Like

      • jeannietay said

        Yep!

        Like

  6. mchy23 said

    Hi, possible to use 1 block of cream cheese to do tis cake?

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  7. Carrina said

    Can I replace sour cream with Yogurt?
    I am using a convention fan oven, will it be ok? My cake always cracks 😑

    Like

    • jeannietay said

      You can replace but might affect the creamy taste of the cake. Perhaps you might want to make your own sour cream by measuring out whipping cream and add a tsp or 2 of lemon juice and let it stands until thickens before using. If really want to use yoghurt, add a bit more butter, say another tablespoon?

      Like

  8. Ng Hwee Tenf said

    Sister Jeannie! I need some SOS from you. I wanna try to bake your cake but I am not sure if corn flour is the same as corn starch. Hahaha…can I use corn flour?

    Like

    • jeannietay said

      Yes it’s the same:) happy baking

      Like

  9. JH said

    Hi Jeannie! Is the cake easily removed from the cake pan when inverted?

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    • jeannietay said

      yes, just need to knock the cake pan lightly holding it with mittens at 45 degrees, until the cake is fully detached from the side.

      Like

  10. michelle poh said

    Hi, what’s the difference for this and the light jap cheesecake? My mil wanted similar cake like these 2, topped w whipped cream n strawberries, so I am thinking which is more suitable. For taste wise, which is lighter? TIA!

    Like

    • jeannietay said

      Hanjuku has more cheese and also sour cream so it’s more flavorful but if want to top with whipped cream, I think it’s too rich! I would choose the JCC for lighter taste.

      Like

      • Michelle said

        Thanks! will try Hanjuku 1 day for my own consumption, sounds very delish…your cakes are so neat!

        Liked by 1 person

      • jeannietay said

        Hi! It’s delicious and quite easy to do. Remember not to overbeat meringue.

        Like

  11. Latha C said

    Would you know why the cake didnt raise? I used a 8 inch pan and didnt modify the quantity. Overall the cake tasted great and was soft and creamy

    Like

    • jeannietay said

      Didn’t rise much and that’s how you want it.

      Like

  12. Minny said

    Hi Jeannie thanks for sharing this recipe. Can you advise if i want to make chocolate flavour. How should i adjust the ingredients?

    Like

    • jeannietay said

      use 200g cheese and 100g of chocolate

      Like

  13. Rowena said

    What’s the difference between Hanjuku cheesecake and Japanese cheesecake?

    Like

    • jeannietay said

      Hi Rowena, Hanjuku is more dense and rich due to the sour cream added and extra cheese.

      Like

  14. Quah said

    Hi Jeannie,

    I tried baking it in a 7 inch pan and it turned out great! But when I try to make single serve portion using aluminium foil packaging, the cake rose nicely but then it dropped back after the oven is turned off. Is it possible to make small sizes and how long should it be baked for? Thanks in advance for your advice.

    Like

    • jeannietay said

      You should reduce temperature and timing if baking is small containers.

      Like

      • Quah said

        Will 30mins be sufficient? Do I use a skewer to test or as long as the top is lightly brown will do? Thank you!

        Like

      • jeannietay said

        yes, start with 30 mins then increase if not brown enuf

        Like

  15. Mel said

    Hi jeannie .. Ive tried to bake diz recipe of yours n i love how light its is .. Ive got no problem baking diz as a whole cake but ive fail terribly when ive tried baking diz as cupcakes.. Does diz mean diz recipe not suitable to bake as cupcakes?? The top cracks n after bake it sunk down alot too.. Can u advise me wats the caused to the failure.?

    Like

    • jeannietay said

      Did you reduce baking time and temperature for cupcakes? Cracking means your temperature is too hot

      Like

  16. […] Recipe adapted from マサシッポ and Jeannie Tay. […]

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  17. Amy said

    i love this recipe, love light cheesecake!

    Like

    • jeannietay said

      In fact, this cake is quite dense, you might want to try the Japanese Cotton Cheese Cake if you are looking for light!

      Like

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