Ingredients with Measurements:
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Confectioners' sugar for dusting
Special equipment needed:
- 8-inch square baking pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper.
2. In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
3. Add the egg yolks one at a time, beating well after each addition.
4. Sift the flour and cornstarch into the bowl and mix until well combined.
5. Stir in the milk, vegetable oil, and vanilla extract until the batter is smooth.
6. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
7. Gently fold the egg whites into the batter until no white streaks remain.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and let cool completely in the pan.
11. Dust with confectioners' sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
325°F
Serving size:
8 servings
Nutritional information:
Calories: 265
Fat: 16g
Carbohydrates: 23g
Protein: 6g
Substitutions for ingredients:
- Granulated sugar can be substituted with honey or maple syrup.
- All-purpose flour can be substituted with almond flour or coconut flour.
- Vegetable oil can be substituted with melted butter or coconut oil.
Variations:
- Add lemon zest or juice for a lemon-flavored cheesecake.
- Add cocoa powder for a chocolate-flavored cheesecake.
- Top with fresh fruit or whipped cream for a decadent dessert.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to ensure a smooth batter.
- Be careful not to overmix the batter when folding in the egg whites to avoid deflating the mixture.
- Let the cheesecake cool completely before dusting with confectioners' sugar to prevent it from melting.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cheesecake in the oven at 325°F for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the cheesecake on a platter and garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, or chocolate shavings.
Pairings:
Serve with a cup of coffee or tea for a perfect afternoon treat.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the cheesecake cracks on top, it may have been overbaked or the oven temperature was too high.
- If the cheesecake is too dense, it may have been overmixed or the egg whites were not beaten enough.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Castella cake originated in Japan during the 16th century and was introduced by Portuguese traders. It is a sponge cake made with sugar, flour, and eggs.
Flavor profiles:
Creamy, sweet, and slightly tangy.
Serving suggestions:
Serve the Castella cheesecake as a dessert or as a sweet treat with coffee or tea.
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Region: Japanese