{"id":182214,"date":"2025-04-12T21:12:58","date_gmt":"2025-04-12T21:12:58","guid":{"rendered":""},"modified":"2025-04-12T21:12:58","modified_gmt":"2025-04-12T21:12:58","slug":"vanilla-hanjuku-cheesecake-%e9%a6%99%e8%8d%89%e5%8d%8a%e7%86%9f%e8%8a%9d%e5%a3%ab%e8%9b%8b%e7%b3%95-%ef%bc%88%e4%b8%ad%e8%8b%b1%e5%8a%a0%e5%9b%be%e5%af%b9%e7%85%a7%e9%a3%9f%e8%b0%b1%ef%bc%89","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=182214","title":{"rendered":"Vanilla Hanjuku Cheesecake \u9999\u8349\u534a\u719f\u829d\u58eb\u86cb\u7cd5 \uff08\u4e2d\u82f1\u52a0\u56fe\u5bf9\u7167\u98df\u8c31\uff09"},"content":{"rendered":"


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<\/span>
<\/span> Time flies, my blog will be celebrating its 4th anniversary this Sunday! I have baked this Vanilla Hanjuku Cheesecake to celebrate and it’s a great choice as this cake is really yummy!\u00a0<\/span>
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<\/span> \u65f6\u95f4\u8fc7\u5f97\u597d\u5feb\uff0c\u70d8\u7119\u592a\u592a\u7684\u90e8\u843d\u683c\u8fd9\u661f\u671f\u5929\u5c31\u56db\u5468\u5e74\u4e86\uff01\u4e3a\u4e86\u5e86\u795d\uff0c\u505a\u4e86\u8fd9\u65e5\u5f0f\u534a\u719f\u7684\u829d\u58eb\u86cb\u7cd5\uff0c\u5b9e\u5728\u592a\u597d\u5403\u4e86!\u00a0<\/span>
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\nI first tried this light and velvety textured cheesecake when my dear aunt bought it from the Lavender Bakery in Malaysia, Johor Bahru. My kids and I love it much so my aunt always buys for us when she makes a trip to JB. It comes in a box of 6 mini cheesecake and cost about SIN$7+.\u00a0<\/span>
\n
<\/span> \u7b2c\u4e00\u6b21\u5c1d\u8fd9\u86cb\u7cd5\u662f\u963f\u59e8\u4ece\u9a6c\u6765\u897f\u4e9a\u65b0\u5c71\u67d4\u4f5b\u7684Lavender\u86cb\u7cd5\u5e97\u4e70\u56de\u6765\u7684\u3002\u4e00\u76d2\u88c5\u6709\u516d\u5c0f\u7247\uff0c\u5927\u7ea6\u65b0\u5e01$7\u591a\u3002<\/span>
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I have added pure vanilla paste (you can also use seeds from the vanilla bean pod) to the recipe below and you can see little specks of vanilla seeds which added great fragrance to the cake! My kids and neighbors after tasting my bake commented that it tastes nicer than the one sold at the bakery as it is more fragrant! \ud83d\ude42\u00a0<\/span>
\n
\u8fd9\u98df\u8c31\uff0c\u6211\u7528\u4e86\u7eaf\u9999\u8349\u7cca\u542b\u6709\u9999\u8349\u7c7d\uff0c\u6240\u4ee5\u505a\u51fa\u6765\u7684\u86cb\u7cd5\u975e\u5e38\u9999<\/span>\u3002\u5b69\u5b50\u4eec\u548c\u90bb\u5c45\u54c1\u5c1d\u4e86\u8bf4\u6bd4\u86cb\u7cd5\u5e97\u5356\u7684\u66f4\u7f8e\u5473\u597d\u5403\uff01<\/span>
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<\/span>
<\/span> For this recipe, <\/span>I have used the Pushpan 12-cup muffin pan with removable bases which are leak proof and watertight and great for bakes using water bath or steam bake method.\u00a0<\/span><\/p>\n\n\n\n\n
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\n. Click ‘HERE<\/a>‘ to get from Kitchenary.\u00a0<\/span><\/div>\n
\n
Key in this discount code\u00a0BTTPP0716<\/b>\u00a0(no expiry date) exclusively for Baking Taitai’s readers and followers to enjoy 15% off every item (Pushpan, Tovolo, Staybowlizer, SiliconeZone Hello Kitty Collection) on\u00a0www.kitchenary.com.sg<\/a>.<\/p>\n

Disclaimer<\/span><\/i><\/b>: Baking Taitai does NOT get any sales commission from any of your purchases at KitchenarySg.<\/p>\n

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\nThis is a really nice, creamy and velvety Japanese cheesecake which I encourage all of you to try it out. You will surely fall in love with it after your first taste!\u00a0<\/span>
\n\u8fd9\u86cb\u7cd5\u771f\u7684\u5f88\u597d\u5403\uff0c\u5e0c\u671b\u5927\u5bb6\u6709\u7a7a\u4e00\u5b9a\u8981\u8bd5\u4e00\u8bd5\u3002\u5403\u4e86\u4e00\u53e3\uff0c\u5305\u4f60\u7231\u4e0a\u5b83\uff01:)<\/span>
\n
<\/span> Like to take this opportunity to thank my dear friends and blog readers for your continuous support & encouragement in my baking journey.
\u5728\u8fd9\u8981\u611f\u8c22\u6211\u4eb2\u7231\u7684\u670b\u53cb\u4e0e\u8bfb\u8005\u4eec\uff0c\u8fd9\u4e9b\u5e74\u6765\u4e00\u76f4\u5728\u6211\u70d8\u7119\u7684\u65c5\u7a0b\uff0c\u966a\u4f34\u4e0e\u9f13\u52b1\u6211\uff01<\/span>
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\n
\nVanilla Hanjuku Cheesecake\u00a0<\/b><\/span>
\n\u9999\u8349\u534a\u719f\u829d\u58eb\u86cb\u7cd5<\/b><\/span>
\nRecipe adapted from here<\/a><\/i><\/p>\n

\u201cIt takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in\u00a0this blog, please give credit and provide a link back to the relevant post here. \u201d<\/span><\/i><\/p>\n

\u7f16\u5199\u548c\u7ffb\u8bd1\u98df\u8c31\u9700\u8981\u8bb8\u591a\u65f6\u95f4\u548c\u7cbe\u529b\u7684\uff0c\u8bf7\u4e0d\u8981\u590d\u5236\u6216\u5c06\u5b83\u4f5c\u4e3a\u81ea\u5df1\u7684\u98df\u8c31\u3002\u5982\u679c\u60a8\u60f3\u5206\u4eab\u90e8\u843d\u683c\u7684\u4efb\u4f55\u98df\u8c31\uff0c\u8bf7\u5f52\u529f\u4e8e\u535a\u4e3b\u5e76\u63d0\u4f9b\u5728\u8fd9\u7684\u76f8\u5173\u94fe\u63a5\uff0c\u8c22\u8c22\u3002”<\/span><\/i><\/i>
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<\/span><\/i><\/i>
<\/span><\/i><\/i>
<\/span><\/i><\/i> Ingredients \u98df\u6750<\/b> (makes one 9″ round or 2 x 6″ round cake \u53ef\u505a1\u4e2a9\u5bf8\u62162\u4e2a6\u5bf8\u5706\u5f62\u86cb\u7cd5)\u00a0<\/i><\/span>
\nA:<\/b><\/span>
\n500g cream cheese, room temperature\u00a0<\/span>\u5976\u6cb9\u5976\u916a\uff0c<\/span>\u5ba4\u6e29<\/span>\u8f6f\u5316<\/span>
\n135g Greek-style yogurt \u5e0c\u814a\u5f0f\u4f18\u683c<\/span>
\n65g unsalted butter, room temperature \u65e0\u76d0\u5976\u6cb9<\/span>\uff0c<\/span>\u5ba4\u6e29<\/span>\u8f6f\u5316<\/span>
\n50g milk \u9c9c\u5976<\/span>
\n
<\/span> B:<\/b><\/span>
\n5 egg yolks \u86cb\u9ec4<\/span>
\n35g corn starch \u7c9f\u7c73\u7c89<\/span>
\n1\/2 tsp salt \u76d0<\/span>
\n1 tbsp Madagascar pure vanilla paste \u7eaf\u9999\u8349\u7cca<\/span>
\n
<\/span> C:<\/b><\/span>
\n5 egg white \u86cb\u767d<\/span>
\n125g caster sugar \u7ec6\u7802\u7cd6<\/span>
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<\/span>
<\/span> Note:\u00a0<\/span><\/b>Different brand of ingredients have different composites, thus there may be a slight difference in the end result.<\/span><\/i><\/span><\/span>
\n\u6ce8\uff1a<\/span><\/b>\u4e0d\u540c\u54c1\u724c\u7684\u6750\u6599\u6709\u4e0d\u540c\u7684\u590d\u5408\u6750\u6599\uff0c\u6240\u4ee5\u6700\u7ec8\u6210\u54c1\u6709\u53ef\u80fd\u7a0d\u6709\u4e0d\u540c\u3002<\/span><\/i><\/span>
\n
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<\/span><\/i><\/span> Preparation \u51c6\u5907\uff1a<\/b><\/span><\/i><\/span>
\n1. Weigh out all ingredients.\u00a0<\/span>
\n1. \u79f0\u91cf\u98df\u6750\u3002<\/span>
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<\/span> 2. Preheat the oven top and bottom heat 160 degrees Celcius.\u00a0<\/span>
\n2. \u70e4\u7bb1\u9884\u70ed\u4e0a\u4e0b\u706b160\u6444\u6c0f\u5ea6\u3002\u00a0<\/span>
\n
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<\/b><\/span><\/i><\/span> Two methods are shown\u00a0below: Bain Marie and Thermomix Method<\/span><\/b>
\n\u4ee5\u4e0b\u6709\u4e24\u79cd\u4f5c\u6cd5\uff1a \u7096\u716e\u6cd5\u548c\u7f8e\u5584\u54c1\u716e\u6cd5\u3002<\/span><\/b><\/p>\n

1\uff09Bain Marie Method \u7096\u716e\u6cd5 \uff1a<\/span><\/b>
1. Cook ingredients A using bain marie method over the stove until smooth and creamy.\u00a0<\/span>
1. \u98df\u6750A\u7528\u7096\u716e\u7684\u65b9\u6cd5\u6405\u62cc\u81f3\u987a\u6ed1\u72b6\u6001\u3002<\/span>

<\/span> 2. Remove from stove, add in ingredients B and mix till well combined. Sift the mixture if necessary to remove lumps.\u00a0<\/span>
2. \u9505\u79bb\u706b\uff0c\u5012\u5165\u98df\u6750B\uff0c \u6405\u62cc\u81f3\u5747\u5300\u3002\u53ef\u8fc7\u6ee4\u9762\u7cca\u4ee5\u53bb\u9664\u56e2\u5757\u3002<\/span>

<\/span> 3. Beat ingredients C using an electric mixer until soft peak, adding in sugar gradually while beating.<\/span>
3. \u98df\u6750C \u7528\u7535\u52a8\u6253\u86cb\u5668\u6253\u81f3\u6e7f\u6027\u53d1\u6ce1\u72b6\u6001\uff0c\u7cd6\u5f90\u5f90\u52a0\u5165\u3002<\/span>

<\/span> 4. Fold the meringue into the egg yolk batter in 3 additions.\u00a0<\/span>
4.\u00a0<\/span>\u86cb\u767d\u971c\u5206\u4e09\u6b21\u52a0\u5165\u86cb\u9ec4\u7cca\u91cc\uff0c\u6bcf\u6b21\u8f7b\u8f7b\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u5165\u3002<\/span>

<\/span> 5. Pour the mixture into cake pan and bake using the water bath or steam bath method. Lower oven temperature to 140 degrees Celsius\u00a0and bake for about 60 minutes.\u00a0<\/span>(Please adjust temperature and timing according to your own oven.<\/span><\/i>
5. \u9762\u7cca\u5012\u5165\u70e4\u6a21\uff0c\u7528\u6c34\u6d74\u6cd5\u6216\u84b8\u6c7d\u70d8\u70e4\u6cd5\uff0c\u6e29\u5ea6\u8c03\u4f4e\u5230140\u6444\u6c0f\u5ea6\uff0c\u70d8\u70e4\u5927\u7ea660\u5206\u949f\u3002<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i>

<\/span> 6. Cake can be eaten warm or chilled for an even better taste.\u00a0<\/span>
6. \u86cb\u7cd5\u7a0d\u5fae\u5f85\u51c9\u540e\u53ef\u4eab\u7528\u6216\u653e\u5165\u51b0\u7bb1\u51b7\u5374\u540e\u98df\u7528\u66f4\u4f73\uff01<\/span>

<\/span>
<\/span>
<\/span> 2\uff09Thermomix\u00a0<\/span><\/span><\/b>Method\u00a0<\/span><\/span><\/b>\u7f8e\u5584\u54c1<\/span><\/span><\/b>\u716e<\/span>\u6cd5:\u00a0<\/span><\/span><\/b>
1. Insert butterfly whisk, beat egg white in a dry and clean TM bowl at 2 mins, Speed: 3.5 until soft peak\uff0cgradually adding in sugar in between. When done, transfer to a mixing bowl, set aside.<\/span>\u00a0(Do not let the meringue sit around for more than 5 mins!)\u00a0<\/i><\/span><\/span><\/p>\n

1. <\/span>\u5168\u5e72\u7684\u4e3b\u9505\u653e\u5165\u8774\u8776\u68d2\uff0c\u5012\u5165\u86cb\u767d\u4ee5<\/span>2\u5206\/<\/span>\u901f\u5ea63.5<\/span>\u6253\u81f3\u6e7f\u6027\u53d1\u6ce1\uff0c\u4e2d\u95f4\u5f90\u5f90\u5012\u5165\u7cd6\u3002\u86cb\u767d\u971c\u6253\u597d\u540e\uff0c\u8f6c\u79fb\u5230\u53e6\u4e00\u4e2a\u7897\u3002<\/span>\uff08\u86cb\u767d\u971c\u4e0d\u53ef\u653e\u7f6e\u8d85\u8fc75\u5206\u949f\uff01\uff09<\/span><\/i><\/p>\n

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<\/span>
\n2. Put ingredients A into TM bowl. (no need to wash bowl after beating meringue) <\/span><\/i>Melt and mix at 3.5 mins\/60<\/span>\u00b0C\/Speed 3.\u00a0<\/span>
\n
<\/span> 2. \u98df\u6750A\u653e\u5165\u4e3b\u9505 \uff08\u4e0d\u6d17\u9505\uff09\uff0c<\/span>\u4ee53.5\u5206\/ 60\u5ea6\/\u901f\u5ea63\u62cc\u5300\u3002<\/span>
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3. Add in ingredients B. Mix 15 secs\/Speed 3 until well combined. Sift mixture if necessary to remove lumps. <\/p>\n

3. \u52a0\u5165\u98df\u6750B\u4ee515\u79d2\uff0c\u901f\u5ea63\u62cc\u5300\u3002\u53ef\u8fc7\u6ee4\u9762\u7cca\u4ee5\u53bb\u9664\u56e2\u5757\u3002<\/p>\n

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\n<\/a><\/div>\n
\n4. Fold the meringue into the egg yolk batter in 3 additions.\u00a0<\/span>
\n
<\/span> 4.\u00a0<\/span>\u86cb\u767d\u971c\u5206\u4e09\u6b21\u52a0\u5165\u86cb\u9ec4\u7cca\u91cc\uff0c\u6bcf\u6b21\u8f7b\u8f7b\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u5165\u3002<\/span>
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<\/span> 5. Pour the mixture into the greased cake pan and bake using the water\u00a0bath or steam bath method. Lower oven temperature to 140\u00a0degrees\u00a0Celsius\u00a0and bake for about 60 minutes.\u00a0<\/span>(Please adjust temperature and timing according to your own oven. For my oven, 140<\/span><\/i>\u00b0C for 30 mins, then 130<\/span><\/i>\u00b0C for 20 mins<\/span><\/i>)<\/span><\/i><\/span>
\n
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\n5. \u9762\u7cca\u5012\u5165\u62b9\u4e86\u6cb9\u7684\u70e4\u6a21\uff0c\u7528\u6c34\u6d74\u6cd5\u6216\u84b8\u6c7d\u70d8\u70e4\u6cd5\uff0c\u6e29\u5ea6\u8c03\u4f4e\u5230140\u6444\u6c0f\u5ea6\uff0c\u70d8\u70e4\u5927\u7ea660\u5206\u949f\u3002<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\u6211\u5bb6\u7684\u70e4\u7bb1<\/span><\/i>140<\/span><\/i>\u00b0C\u70d830\u5206\u949f\u540e\uff0c\u964d\u4f4e130<\/span><\/i>\u00b0C\u70d820 mins\u5b8c\u6210\u3002<\/span><\/i>\uff09<\/span><\/i><\/span>
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Done\uff01<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

6. Cake can be eaten warm or chilled for an even better taste. (It is normal for the cake to shrink a little after cooling down.)<\/span><\/i><\/span>

<\/span> 6. \u86cb\u7cd5\u7a0d\u5fae\u5f85\u51c9\u540e\u53ef\u4eab\u7528\u6216\u653e\u5165\u51b0\u7bb1\u51b7\u5374\u540e\u98df\u7528\u66f4\u4f73\uff01\uff08\u86cb\u7cd5\u51b7\u5374\u540e\u4f1a\u5fae\u7f29\u662f\u6b63\u5e38\u7684\u3002\uff09<\/span><\/i><\/span>

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\nBaking Taitai’s 4th Blog Anniversary Instagram GiveAway<\/b><\/span><\/p>\n

\n(starts on 13 July 2017 and ends on 22 July 2017 11 pm)\u00a0<\/span><\/p>\n

\n<\/a><\/div>\n


<\/span>My blog will be celebrating its 4th\u00a0Anniversary\u00a0on 23 July 2017 and I am holding a Giveaway right now at Baking Taitai’s Instagram. There will be 4 winners who will win themselves a $50 KitchenarySg voucher which they can use to redeem items from\u00a0<\/span>Hello Kitty\u00a0<\/span>SiliconeZone,<\/span>\u00a0<\/span>Pushpan, Staybowlizer and\u00a0<\/span>Tovolo collections in Kitchenary online store.\u00a0<\/span>
\n
<\/span><\/span>Please click\u00a0“HERE”<\/a>\u00a0to access Baking Taitai’s Instagram and look for the GIVEAWAY post dated 13 July 2017. Follow the instructions to join the GIVEAWAY and hope you are 1 of the 4 blessed ones to win. \ud83d\ude42\u00a0<\/span><\/span>
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If you are interested in this amazing 12 appliances in 1 machine, you may contact my Thermomix consultant, Phyllis at (65) 93889470 to enquire more about it.<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n