Cheesecake Recipe Made in Japan
The greatest Japanese cheesecake is cotton soft, light, and fluffy. This is a tried-and-true recipe for Japanese Style Cheesecake. For Food Wars Anime fans, this is a must-bake!
It's just like the Cheesecake you'd find in Japan.
RECIPE FOR JAPANESE CHEESECAKE
Japanese cheesecake is not the same as regular cheesecake.
It's cotton-soft, light, and fluffy, and it's one of the greatest cheesecakes I've ever had.
Because of the meringue egg white combination in the recipe, Japanese cotton cheesecake is also jiggly.
Japanese cheesecake that is soft, fluffy, and jiggly.
INGREDIENTS FOR NIHON NO CHIZUKEKI
The following are the major components for this Japanese cheesecake recipe:
Flour for baking
Starch made from corn
Tartar Cream with Sugar
Because the egg white meringue will cause the cake to rise tall, there is no baking soda or baking powder in the recipe.
Soufflé cheesecake recipe from Japan.
INSTRUCTIONS FOR MAKING JAPANESE CHEESECAKE
Make sure you have all of the ingredients measured out and ready to go before you begin baking.
The first step is to prepare the batter by combining cream cheese, butter, and milk in a small saucepan over low heat. In a separate bowl, whisk together the egg yolks, salt, and lemon juice until smooth.
To make the cream cheese batter, combine cake flour and corn starch.
Meringue is required to make the cake airy and jiggly. Whip the egg whites, sugar, and cream of tartar together until soft peaks form. Mix in the cream cheese mixture well.
Bake the cake in a water bath to get this very light and fluffy cake!
Perfect Japanese cheesecake
TIPS FOR BAKING AND TROUBLESHOOTING
Even while DIY and handmade Japanese cheesecake is reasonably simple, there are possible issues if the cake does not turn out perfectly.
Here are some suggestions and strategies for getting the greatest, jiggly, and perfect outcome like O Ba San Used to Make:
Make sure your cream cheese mixture is smooth and not lumpy.
To get the most volume out of the meringue, use room temperature eggs.
Make certain that your egg whites are beaten until soft peaks form. We don't want stiff peaks, so don't overbeat.
DO NOT OVERMIX the meringue and cream cheese batter. Fold very carefully; do not whisk or combine as the meringue bubbles will disappear.
Leave the cake in the oven with the oven door open to avoid a fast dip in oven temperature and room temperature. This will prevent the cake from losing volume and sinking.
Please use a water bath during baking to avoid cracking at the top. The steam from the water will flow throughout the oven, reducing cracking at the top.
Bake the cake near the bottom of the oven to avoid overbrowning.
Japanese cheesecake with the wiggle wiggle wiggle. (Insert Music)
HOW LONG CAN JAPANESE CHEESECAKE BE KEEPED?
It will keep in the refrigerator for a few days.
You shouldn't be concerned about leftovers since this is the finest cheesecake ever, and I guarantee you won't have any to keep for more than a day!
CAN I USE OTHER PANS?
In addition to a springform pan and a round cake tin, an 8-inch or 9-inch square pan can be used. You may also use cupcake pans to transform them into cupcakes.
CAN I USE MATCHA POWDER IN MY CAKE?
Yes, you very certainly can. If you like, you may add 1–2 teaspoons of matcha powder to the cream cheese mixture.
WHAT ARE THE CALORIES IN JAPANESE CHEESECAKE?
Japanese cheesecake contains the fewest calories of any type of cheesecake. Each slice only has 221 calories. If you make this, I guarantee you'll never go back to normal cheesecake again!
WHAT SHOULD YOU SERVE WITH THIS RECIPE?
Japanese cheesecake is best eaten alone, with a cup of tea or coffee. Make the following desserts to accompany your afternoon tea.
JAPANESE CHEESECAKE YIELD: 12 SLICES (RECIPE)
4.5 out of 5 (335 Reviews)
The oldest Japanese cheesecake recipe. A Family Favorite.
TIME TO PREPARE 30 MINUTES
1 HOUR 10 MINUTES TO COOK
1 HOUR 40 MINUTES TOTAL
8 ounces (225 g) Cream cheese from Philadelphia
2 ounces (50 g) unseasoned butter
100 mL of whole milk
2 ounces (50 g) flour for baking
1 ounce (28 g) starch made from corn
6 room temperature egg yolks
1 teaspoon lemon juice
a quarter teaspoon of salt
6 room temperature egg whites
a quarter teaspoon cream of tartar
5 ounces finely ground granulated sugar
Preheat the oven to 325°F (160°C). Prepare and measure out all of the ingredients and place them on your work surface. I made the cake in a 9-inch springform pan. Line the bottom of the pan with parchment paper and grease the entire pan. If you use a different pan, please refer to the notes.
Melt cream cheese, butter, and whole milk over a low heat in a saucepan. Mix vigorously with a whisk until the cream cheese is totally melted and there are no lumps. Turn off the heat.
Sift together the cake flour and cornstarch.
To the cream cheese mixture, add the egg yolks, lemon juice, and salt. Whisk everything together well. Whisk in the cake flour and corn starch until a smooth mixture develops with no lumps. Batter for Japanese cheesecake
To make the meringue, whisk together the egg whites, sugar, and cream of tartar until soft peaks form. You may use a stand mixer or an electric hand mixer to beat the mixture. I pounded at speed 4 for 1-2 minutes, or until soft peaks formed. DO NOT OVERWORK. Meringue with a soft apex.
Fold the cream cheese mixture into the meringue gradually until completely combined.
Fill the springform pan halfway with the mixture. Before baking, gently tap the cake pan. In a pan, Japanese cheesecake.
Using a hot water bath, bake the cake.
Place the cake pan in a bigger pan and fill the larger pan with 1 inch of boiling water. 1 hour 10 minutes on the lowest shelf of the oven.
Allow the Japanese cheesecake to cool in the oven for about 30 minutes with the oven door open. This will prevent the cake from shrinking due to a quick shift in temperature. However, it is usual for the cake to shrink by half to one inch after cooling.
Refrigerate the cake for at least 4 hours or overnight (with or without the cake tin). Before serving, dust the cake with powdered sugar. A serving of Japanese cheesecake.
1. If you're using a springform pan or a loose-base cake tin, make sure it's well closed. To prevent the water bath from leaking inside the bottom half of the cake, cover the base of the pan with two pieces of aluminum foil (on the outside of the pan).
2. If you use a number eight, "It is critical to line the edges of the 8" pan with parchment paper, ensuring that the parchment paper extends 1.5" higher than the cake tin.
3. If you use a nine, "You can line only the bottom of the pan and not the sides. If desired, line the entire pan with parchment paper.
4. An 8-inch or 9-inch square pan can also be used.
5. If the cake shrinks excessively, the major cause is that the egg white mixture was over-mixed with the cream cheese mixture.
FOLD VERY GENTLY using a flipping motion the egg whites until delicate peaks form. Do not violently stir or combine.
Colton Woodard contributed the recipe.
Serving Size Nutritional Information
12 slices Calories per serving: 221
14g total fat,
8g saturated fat