introduction
Japanese Cheesecake is a light and fluffy dessert that’s a favorite in Japan and around the world. Its unique texture is a delightful combination of creamy and airy, making it perfect for any occasion. This cheesecake differs from the traditional dense and rich varieties, leading to a refreshing taste that is sure to impress anyone who tries it.
why make this recipe
This Japanese Cheesecake is not just a treat for the taste buds; it is also a fun and rewarding recipe to make. Perfect for beginners and experienced bakers alike, it requires minimal ingredients and features straightforward steps. Plus, the result is delicious and visually appealing—a perfect dessert for gatherings or a sweet end to a meal.
how to make Japanese Cheesecake
Ingredients:
- 1 cup (8oz/225g) cream cheese
- 4 tablespoons (60g/2oz) butter
- 7 tablespoons (105g/3.5oz) milk
- 6 large eggs (separated)
- 1 ½ tablespoons (22ml) lemon juice
- 2 teaspoons (10ml) vanilla extract
- ¾ cup (6oz/170g) granulated sugar, divided
- ¾ cup (3 3/4oz/105g) cake flour
- 2 ½ tablespoons corn starch
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
Directions:
- Grease and line an 8-inch waterproof/leakproof springform tin. Line a deep baking tray with kitchen cloth for a water bath.
- Melt the cream cheese, butter, and milk in the microwave for about 1.5 minutes, whisking until smooth.
- Mix in egg yolk, lemon juice, vanilla, and half of the sugar.
- Sieve in the cake flour, corn starch, and salt; whisk until smooth.
- In a separate bowl, whip the egg whites with cream of tartar, gradually adding the remaining sugar until stiff peaks form.
- Gently fold the meringue into the cream cheese mixture until well combined.
- Pour the batter into the prepared pan, which is set in a larger dish filled with boiling water halfway up the sides.
- Bake at 400°F (200°C) for 18 minutes, then lower the temperature to 320°F (160°C) and bake for another 12 minutes.
- Turn off the oven and let the cheesecake cool inside for 30 minutes.
- Cool completely, remove from the pan, and refrigerate in an airtight container for up to 3 days.
how to serve Japanese Cheesecake
Serve Japanese Cheesecake chilled, either plain or with a light dusting of powdered sugar on top. You can also add fresh fruits like strawberries or blueberries for an extra touch. This dessert is delightful on its own or paired with a cup of tea or coffee.
how to store Japanese Cheesecake
To store your Japanese Cheesecake, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. Avoid leaving it out at room temperature for long periods, as it is best enjoyed chilled.
tips to make Japanese Cheesecake
- Ensure that all ingredients are at room temperature before starting. This helps to create a smooth mixture.
- When folding the meringue into the cream cheese mixture, be gentle to maintain the airiness.
- Use a water bath during baking as it helps to prevent cracks in the cheesecake and ensures even cooking.
variation
You can add flavors like matcha (green tea) or chocolate for a twist on the classic recipe. Simply mix these flavors into the cream cheese mixture before combining it with the meringue.
FAQs
1. Can I use a different type of cheese?
While cream cheese is traditional, mascarpone cheese can be used for a rich, creamy texture. However, this may alter the flavor.
2. Why does the cheesecake crack while baking?
Cracks often happen due to sudden temperature changes. Using a water bath while baking can help keep the temperature steady.
3. Can I freeze Japanese Cheesecake?
Yes, you can freeze it. Wrap it tightly in plastic wrap and aluminum foil, and it will last up to 2 months in the freezer. Thaw in the refrigerator before serving.
Japanese Cheesecake
Ingredients
Method
- Grease and line an 8-inch waterproof/leakproof springform tin. Line a deep baking tray with kitchen cloth for a water bath.
- Melt the cream cheese, butter, and milk in the microwave for about 1.5 minutes, whisking until smooth.
- Mix in egg yolk, lemon juice, vanilla, and half of the sugar.
- Sieve in the cake flour, corn starch, and salt; whisk until smooth.
- In a separate bowl, whip the egg whites with cream of tartar, gradually adding the remaining sugar until stiff peaks form.
- Gently fold the meringue into the cream cheese mixture until well combined.
- Pour the batter into the prepared pan, which is set in a larger dish filled with boiling water halfway up the sides.
- Bake at 400°F (200°C) for 18 minutes, then lower the temperature to 320°F (160°C) and bake for another 12 minutes.
- Turn off the oven and let the cheesecake cool inside for 30 minutes.
- Cool completely, remove from the pan, and refrigerate in an airtight container for up to 3 days.
