Strawberry Jam Uncle Tetsu Cream Cheese Cake with Homemade Cream Cheese

After the worldwide lockdown because of Covid19, my city ran out of cream cheese. I visited almost all the supermarkets and cake speciality store. I could not find one bar of cream cheese and I was longing to eat Uncle Tetsu Cream Cheesecake. 

As you already know, Tetsushi Mizokami founded the original Uncle Tetsu in Hakata, Japan. Since its debut in 1985, Uncle Tetsu's signature Japanese Cheesecakes have become an international phenomenon which has garnered fans around the globe.

Watch our first attempted at his cheesecake

Where I live, there is no Uncle Tetsu store so as usual I had to improvise.My first attempt at this cake was in November 2016. Click HERE if you want to see the first cake made.

His signature cheesecake is now copied over many times and improvise to make them easier to bake.

After testing a few recipes, I have settled with one recipe that is failed proof and unsinkable. The only condition is that you MUST FOLLOW the steps without changing anything. 

As I was saying no cream cheese so I did my own cream cheese using two litres of full cream milk and One lemon juice. 

After collecting the curd I add one two tablespoon of oil and processed them until smooth. Two litres of milk produced approximately 400g of cream cheese. More than enough to make two delicious Uncle Tetsu cake. 

Ingredients

250g cream cheese

5 egg yolk

125ml milk

1 tbsp lemon juice

1/2 cup flour

1/4 cup corn flour

5 egg whites

1/2 cup caster sugar

Method

Line prepared baking pan with parchment paper.

Melting cream cheese, milk sugar together. After cool, add the yolks and lemon juice.

Shift in flour, salt and corn flour, beat well.

Whisk egg white, cream of tartar and add the sugar a bit at a time until soft peak. Add the egg yolk mixture into the egg white and continue the folding movement until incorporated.

Put the cake pans on top a large baking pan. Fill up the large baking pan with hot water to 1 inch below the top of the cake pan.

Heat oven to 150C heat up then down and bake for 60 mins. 

HOMEMADE CREAM CHEESE

2 Litres Full Cream Milk

1 Lemon Juice or 30ml vinegar

2 tablespoon vegetable oil

Salt and other preferred herbs (optional)

Heat up the milk until it's simmering than add the lemon juice. 

Immediately you will start to see curd forming. Wait until the whey is sort of greenish in color than strain in from the cheese curd.

You can use clean water to wash the curd away or else just leave it as it. 

Strain the curd overnight. The longer you strain it the more dry the cheese will be. 

Since we are making cream cheese then we do need it to be so dry. Immediately after straining you can process the curd into cream cheese.