A Japanese cheesecake is different from a traditional North American cheesecake, and is much lighter and less sweet. It has the characteristic wobbly, airy texture of a chiffon cake, and is typically served chilled. The texture of the cheesecake is not as sweet as that of a North American cheesecake, but it still has a creamy taste. The tangy flavor of the Japanese cheesecake is worth a try, too.
The Japanese cheesecake is easy to make. The batter is a fluffy sponge. Whisking the egg whites will help the cake rise. When the cake is hot, it will melt in your mouth. When it’s cold, it will be a dense, cheesy mess. Just follow these instructions and you’ll have the perfect Japanese cheesecake in no time. It’s the perfect dessert for any occasion. And it’s not just for dessert – it’s a delicious way to end your day.
Japanese Cheesecake Recipes
- Put butter, cream cheese, and milk in a saucepan (medium).
- Place the saucepan on a water bath over medium heat then stir for the mixture to dissolve. Remove from heat and set aside.
- Beat vanilla and the egg yolks in a bowl until combined well. Add milk mixture while whisking.
- Sift cornflour and flour then add to the milk and egg mixture mixing gently.
- Beat egg whites and salt in another bowl then add sugar gradually. Continue beating until a stiff peak.
- Pour the milk-egg yolk mixture to the egg white preventing air from knocking out of the egg white.
- Use a spatula to fold the mixtures gently.
- Meanwhile, line a baking pan with parchment paper then pour the mixtures on the pan.
- Place the pan on a baking tray (large and deep) then pour hot water in the tray. Make sure it reaches halfway the pan.
- Preheat an oven to 150C -320F and bake for about 1 hour then increase to 160C - 320F and bake for an additional30 Minutes.
- Turn the oven off, open oven door a jar for about 10 Minutes and remove the pan from the oven then remove the cake from the pan. Refrigerate.
- Serve cold.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Japanese Cheesecake in a Pressure Cooker
- 150g cream cheese
- 3 large eggs, separated
- 40g granulated sugar
- 60ml whole milk
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 20g cake flour
- 15g cornstarch
- A pinch of salt
- Prepare the Pan: Grease a 7-inch round cake pan and line the bottom with parchment paper.
- Melt the Cream Cheese: In a microwave-safe bowl, melt the cream cheese in 15-second intervals until smooth. Be careful not to overheat.
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks with half of the granulated sugar until the mixture becomes light and creamy.
- Blend the Cream Cheese: Gently fold the melted cream cheese into the egg yolk mixture until fully incorporated.
- Add Milk and Flavor: Stir in the whole milk, lemon juice, and vanilla extract, and mix until smooth.
- Sift Dry Ingredients: Sift the cake flour and cornstarch over the mixture and fold them in gently until well combined.
- Whisk Egg Whites: In another clean bowl, whip the egg whites with the remaining granulated sugar until stiff peaks form.
- Fold in Egg Whites: Carefully fold the whipped egg whites into the cheesecake batter in three parts until no white streaks remain.
- Pour into the Pan: Pour the batter into the prepared cake pan.
- Pressure Cook: Pour 1 cup of water into the pressure cooker, place a trivet or a rack inside, and set the cake pan on top. Seal the pressure cooker and cook on low pressure for 25-30 minutes.
- Natural Release: Allow the pressure to release naturally for 10 minutes, and then manually release any remaining pressure.
- Cool and Serve: Carefully remove the cheesecake from the pressure cooker and let it cool to room temperature. Chill in the refrigerator before serving.
Tips for making Japanese Cheesecake
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and milk are all at room temperature. Cold ingredients can result in lumps in your batter.
- Gentle Folding: When combining the whipped egg whites with the cheesecake batter, fold gently to maintain the airy texture. Overmixing can deflate the cake.
- Proper Pan Preparation: Grease the cake pan well and line the bottom with parchment paper to prevent sticking.
- Pressure Cooker Settings: If using a pressure cooker, cook on low pressure for the recommended time to achieve that perfect, fluffy texture.
- Overbaking: Japanese Cheesecake should have a slight wobble in the center when done. Overbaking can lead to a dry texture.
- Rushing the Cooling Process: Allow the cheesecake to cool gradually to prevent cracking. Avoid sudden temperature changes.
- Inconsistent Mixing: Ensure all ingredients are evenly incorporated to avoid pockets of denser cheesecake.
- Skipping the Water Bath (Oven Method): If baking in an oven, use a water bath to maintain even heat distribution and prevent cracking.
- Fresh Berries: Serve your Japanese Cheesecake with a medley of fresh berries like strawberries, blueberries, and raspberries for a burst of color and tang.
- Lemon Zest: A sprinkle of lemon zest on top of the cheesecake adds a citrusy kick that balances the sweetness.
- Whipped Cream: A dollop of lightly sweetened whipped cream pairs wonderfully with the airy texture of the cake.
- Tea Time: Enjoy your Japanese Cheesecake with a cup of green tea or a fragrant jasmine tea for an authentic experience.
- Dusting of Powdered Sugar: A light dusting of powdered sugar not only adds a touch of elegance but also enhances the visual appeal.
- Classic Slice: Cut a perfect slice and savor the delightful texture and flavor.
- Mini Cheesecakes: Create individual mini cheesecakes for a charming presentation at gatherings.
- Cupcake Style: Transform your Japanese Cheesecake into cupcake-sized treats for a delightful snack.
- Layered Delight: Layer your cheesecake with berries and cream for a beautiful dessert trifle.
- Cheesecake Parfait: Crumble the cake into glasses and layer it with fruits and whipped cream for a stunning parfait.
FAQs about Japanese Cheesecake
- Can I store leftover Japanese Cheesecake? Yes, store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the texture, it’s best to consume it within this time.
- Why is my Japanese Cheesecake cracking? Overbaking, sudden temperature changes, and not using a water bath in the oven can lead to cracking. Follow the recommended baking and cooling procedures.
- Is there a way to fix a deflated cheesecake? Unfortunately, a deflated cheesecake can’t be fully restored. To prevent this, ensure gentle folding of whipped egg whites and careful mixing of the batter.
- Can I use a different type of cheese for Japanese Cheesecake? While cream cheese is the traditional choice, some recipes experiment with mascarpone or ricotta for unique flavors.
- What’s the secret to achieving that cottony texture in Japanese Cheesecake? The airy, cottony texture is a result of careful folding of whipped egg whites into the batter. The gentle technique is crucial to success.
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