Tokyo Desserts

Dessert is ready in just a few minutes!

This dessert is super easy and super quick to make. Also, it is very easy to improvise a topping with whatever you may have in your refrigerator.

Gather all of the ingredients and the total time to put this together is about 20 minutes. This is a great recipe for the summer when you want something light and quick.

Recipe:
200 grams cream cheese
200 grams soft tofu (drain water thoroughly)
30 grams sugar
30 grams fresh cream (36%)

Topping:
50 grams fruit puree
50 grams fresh fruit slices
30 grams white wine
6 grams gelatin (softened in water)

1. In a bowl, mix the cream cheese so that it is very soft. Add the sugar and cream and mix well. Add the tofu.

2. Put in a food processor for a few minutes to mix everything well and make a smooth mixtures.

3. Pour into small serving containers and put in the refrigerator.

Topping:
1. In a small sauce pan, put the fruit puree and white wine and heat lightly. Add the gelatin and mix well so that the gelatin is all melted.  Pour into a bowl.

2. Cut the fruit slices and add to #1 above. Take the containers from the refrigerator and pour this evenly on top of each container. Add more fresh fruit slices on top if you like.

Dessert is ready!!

Pumpkin cheese cake topped with crumble

 It is September 1st and still very hot outside. I took a break from baking for most of August since it was too hot, but today I was back in the kitchen.

I love the taste of pumpkin in anything, especially ice cream!  Today I tested a new recipe for pumpkin cheesecake.

I use frozen pumpkin puree since I think the canned puree has too much water and not enough taste. Please use whatever is available in your neighborhood.



Pie Crust
Cheesecake Filling
160 grams pumpkin puree
100 grams fresh cream (about 36%)
250 grams softened cream cheese
1 egg
3 egg yolks
80 grams sugar
10 grams corn starch
26 grams flour
Cinnamon, ground cloves & nutmeg to taste

1. In a bowl, mix the egg & egg yolks together.
2. Soften the cream cheese in bowl then add the sugar and mix well so that the cream cheese is not lumpy.
3. Sift the flour and cornstarch together and add to above - mix well using  a spatula
4. Add the egg to the cream cheese mixture - add in portions and mix well. Use a spatula or small whisk. The batter should begin to become more liquid-like.  Add the cream gradually while mixing. Add the pumpkin puree and spices.
5. Use a bar mix for a few minutes to remove any remaining lumps.


Crumble:

The crumble adds a tasty addition

32 grams flour
32 grams almond powder
45 grams brown sugar
34 grams butter

1. Mix all dry ingredients and then use your fingers to mix in the butter. 


Putting Together:
1. Roll out the pie dough on a baking sheet and place the baking ring on top of it. Cut off the excess dough on the outside. Bake at 180 degrees Celsius for about 15 minutes.

2. Remove from the oven and let cool for about 5 minutes and then pour in the cheesecake filling. Bake at 160 degrees Celsius for about 15 minutes and then remove from the oven and sprinkle the crumble on top. Put back in the oven and bake for 35 minutes (use a toothpick to check if done).

3. Cool for about 20 minutes before removing the ring. Use a knife to loosen the inside area of the cheesecake before pulling off the ring.

This is the pumpkin puree I used for baking

Cheesecake in Japan can be found in just about every bakery & supermarket. Some shops are specialized in cheesecakes and have a high reputation -- if cheesecake is your thing. I am not usually a big fan of cheesecake but I have learned to love it. 

Always good to check your recipe before starting

The fresh cream in this recipe helps to soften the cream cheese and give it a more sophisticated taste. Give it a try. To convert grams to cups, etc. this is a good site.

1. Put  flour in a bowl and lightly whisk it to add air. Cut the butter into small pieces and add to the flour. Use a pastry cutter to mix in the butter. Can also use fingers to mix in the butter - should be blended well.
2. Sift in the powdered sugar, almond powder and baking powder. Mix using spatula or pastry cutter. Add in the egg and mix. 
3. Put on a board and use the heal of your hand to mix everything to ensure it is a smooth texture. Do no not handle the dough too much since it will get soft very quickly.
4. Shape into a ball and flatten. Cover with plastic wrap and put in the refrigerator for at least an hour or so before rolling out. 

Put in frig before using

1. Add the lemon zest to the fresh cream.  In a bowl, mix the egg & egg yolks together.
2. Soften the cream cheese in bowl then add the sugar and mix well so that the cream cheese is not lumpy.
3. Sift the flour and cornstarch together and add to above - mix well using  a spatula.
4. Add the egg to the cream cheese mixture - add in portions and mix well. Use a spatula or small whisk. The batter should begin to become more liquid-like.  Add the cream gradually while mixing. Add in the liquor.
5. Use a bar mix for a few minutes to remove any remaining lumps.

This zester is great - you'll never use anything else

Use a bar mix to smooth the batter

1. Roll out the dough so that it fits to a round pan. Cover the inside with baking paper and add baking beans. Bake at 160 degrees (Celsius) for 30 minutes. Remove the baking beans and paper and bake for another 15 minutes (don’t let it become too dark).
2. Pour the cheesecake filling into the cooked pie crust  and bake at 160 degrees (Celsius) for 30 - 40 minutes depending on your oven. Remove from the oven when the top is lightly browned.
3. Cool after removing from the oven. Lightly warm the lemon curd and brush on top. 

Pre-bake the pie shell using the 'beans'

The lemon curd adds the finishing touch

The perfect piece of cheesecake