Japanese Cheesecake

I decided to make Japanese Cheesecake last weekend. I haven’t been baking cakes for a while now. I personally don’t really like cake, but I like making cake. So I made a cake. Enough.

I found the recipe for Japanese Cheesecake from a website based in Australia. The recipe called for corn flour, so I looked all over Sobey’s and finally found it:

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I hesitated at Sobey’s. I couldn’t find corn flour in the baking section and saw corn starch and was wondering if I could use that instead. But I moved onto the wheat and rice aisle and found it!

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I don’t know if it’s because the parchment paper I used was cheap, but it was a real pain lining these loaf pans. They bounce back and don’t fold properly. This almost took me 45 minutes…

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I do not have a toe thumb. It’s just fat and in a bad angle.

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You won’t taste the lemon.

Next step is to whip the cream to stiff peaks in a separate bowl. Find someone around you that can perform the following test. Oh Hey Bill!

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Not confident enough.

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That’s what I’m looking for. A well whipped bowl of cream. and confidence.

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Fold, Fold, Fold. Then they are ready for the oven.

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Done!

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Refrigerate.

You’ll notice that the cakes didn’t puff up as much as it probably should. It turns out the “corn flour” that I spent so much time and effort looking for was actually not the corn flour that was asked for in the recipe. Corn flour in Australia and the UK is not corn flour in the US and Canada.

Lessons learned:
1. Trust your first instinct.
2. Corn flour is not corn flour.