Japanese · Dessert
Red Bean Cheesecake
A Japanese-style baked cheesecake swirled with a sweet red bean (anko-style) paste made here from simmered dates, giving a light, tangy cream cheese base a deep caramel-malty ribbon running through every slice.
$1
20 minsPrep
34 minsCook
244 minsTotal
MediumLevel
Nutrition per serving
348Calories
5.6gProtein
19.3gFat
40.1gCarbs
33gSugar
2gFiber
177mgSodium
112mgChol
10.5gSat Fat
260mgPotassium
79mgCalcium
0.6mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Japanese Craft Lager Beer
local
Azuki (Red Bean) Milk Tea
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 160°C and line the base of a 10cm springform tin with parchment, wrapping the outside in foil for a water bath.
2
Beat the 90g softened cream cheese with 20g sugar using a hand mixer until completely smooth with no lumps.
3
Add the 30g beaten egg gradually, mixing on low speed between additions, then stir in the 25g sour cream, 8g cornstarch and 3g vanilla extract until just combined.
4
In a small pan, mash the 35g date into a soft red-bean-style paste with a splash of water and the 10g sugar, simmering gently for 3-4 minutes until jammy, then cool slightly.
5
Pour half the cheesecake batter into the tin, dot with half the date paste and swirl with a skewer, then repeat with the remaining batter and paste.
6
Place the tin in a larger roasting pan, pour hot water halfway up the sides, and bake for 32-35 minutes until the edges are set but the centre still wobbles slightly.
7
Turn off the oven, crack the door open and let the cheesecake cool inside for 10 minutes before removing.
8
Chill the cheesecake uncovered for at least 3 hours, then scatter the 15g chopped date over the top just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Cream Cheese, softened
- 20g20g Sugar White
- 30g30g Egg, beaten
- 25g25g Sour Cream
- 8g8g Cornstarch
- 3g3g Vanilla Extract
- 35g35g Date, cooked into sweet red bean paste, mashed with water and sugar
- 10g10g Sugar White, for swirl paste
- 15g15g Date, whole, chopped, for garnish, 1
