Sunday, November 6, 2011

Japanese Baked Cheesecake Sticks / Bars - Video Recipe

Great recipe for holiday seasons: Thanksgiving, Christmas, New Year's parties :D

I made the crust with vanilla wafers (not the biscuits). Very tasty, crisp, and delicious. You must try it out!!!

My darling is not a sweets person but he loved it! Also, my mom said it was really good :P hehe

Japanese Baked Cheesecake Sticks / Bars

Difficulty: easy
Time: 40min + 2-3 hours refrigeration time
Number of servings: 12 cheesecake bars

Necessary Equipment:
6-inch (15cm) square brownie pan
(9-inch square brownie pan makes 18 flatter cheesecake bars)

NOTE: Ingredients are listed in both American and metric measurements. However, please use a kitchen scale (metric measurements) to get a perfect result.

120g (about 16 pieces) vanilla wafers
40g (about 3 tbsp.) butter (softened)
((Cheesecake Filling))
200g (1 cup) cream cheese (softened)
60g (4&1/2 tbsp.) sugar
2 eggs
150ml whipping cream
1 tbsp. lemon juice
3 tbsp. cake flour (all purpose flour or any kind of flour is ok)
20g (about 2 tbsp.) melted butter

1. Line the brownie pan with parchment paper.
2. Smash vanilla wafers in a Ziploc bag, add butter, then mix well. Press firmly into the brownie pan. Chill until set.
((Cheesecake Filling))
1. Preheat the oven to 180C (350F).
2. Cream the cream cheese with a whisk. Add sugar, beaten eggs (little by little), whipping cream, lemon juice, flour (sift in), and melted butter, then mix well until smooth.
1. Pour the cheesecake filling into the brownie pan and bake at 180C (350F) for 35-40 minutes.
2. Cool to the room temperature and chill in the fridge for 2-3 hours. Cut into bars.

The best way to cut a cheesecake is to use a long knife that has been warmed in hot water. Dip the knife in hot water, wipe, then cut. Repeat this each time you cut!


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