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Not cheesecakes, but small cream cheese-flavored cakes. This is another recipe from Harumi Kurihara, reputedly sort of the Japanese parallel to Martha Stewart or Delia Smith. The cookbook was translated from Japanese to English in England, so all the recipes are British-style; I have tried to give some American approximations. Steaming is a common technique in Japanese cooking, and Ms. Kurihara has mastered the art of steaming in the microwave, offering specific times at specific wattages that actually work. I had to break out the instruction manual to my microwave to figure out the wattage. Steamed cake is a bit different in texture from baked and takes some getting used to for Americans, but this does taste much like cakes I have bought at Japanese and Korean style bakeries, and you can make them at home in the microwave. Ms. Kurihara offers two filling suggestions. I tried the peanut butter one, and found it to be exactly like fillings I have had at the aforementioned Japanese and Korean bakeries, but in those cases the cakes were plainer and drier; I thought it conflicted a bit with the cream cheese. I think these would be really good with dcwang wang's green tea mousse, Green Tea Mousse, though I haven't tried that yet. It may be just my American tastes, but I love these cakes drizzled with chocolate syrup. They taste just like Boston Cream Pie. Easy microwave Boston Cream Pie.
Units: US | Metric
Serving Size: 1 (147 g)
Servings Per Recipe: 4