I love Japanese cheesecake. It’s lighter than American cheesecake, with an almost souffle like texture. It is light, creamy, and melts in your mouth.
I tried to make Japanese cheesecake once. It didn’t come out exactly right. I’ve been wanting to go back and try it again. This time the cake came out better and tasted just right. I still have some problems with it looking perfect. The top did deflate causing a wrinkled surface. I’ll have to work on the presentation, but taste-wise this cake was heavenly.
The cake contains cream cheese like American cheesecake, but not as much cream cheese as American cheesecake. It is also mixed with whipped egg whites, giving it a light texture. The cake is also baked in a water bath. All of this sounds sort of complicated, but it’s actually not that hard to make.
I used a recipe I found on The Little Teochew, which came with wonderful tips on making the perfect Japanese cheesecake and hers really is beautiful.
INGREDIENTS
- 140g fine granulated sugar
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 50g butter
- 250g cream cheese
- 100ml fresh milk
- 60g cake flour (can also use plain flour)
- 20g corn flour
- 1/4 tsp salt
DIRECTIONS
1. Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and fold well. Pour into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil if you are using a springform tin, to prevent seepage.
4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.
5. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.
Have you tried Japanese Cheesecake? What are your thoughts about it? Like/Dislike?
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Comments (19)
That looks good, I would love to try this recipe in the summer! :)
It doesn't look like cheesecake. It looks like cake-cake. I do wanna get baked in a water bath though.
Is this a re-post? I had made Japanese cheesecake from a recipe that I got through xanga, and it tasted amazing! I love this stuff!
That looks delightful :O
I've made it before but I don't like it... I like my cheesecakes rich and well, cheesecake-y. I can see how people could like it though.
rare cheese- aka japanese cheesecake- pretty much tastes the same as american cheesecake but it tends to be a little bit creamier. There IS rare cheese cake, too, which is what this looks like. It tends to taste a bit like a sour cream cake.
In the end, the only difference between japanese and american cheesecake is that the Japanese lacks the traditional graham cracker crust, and in my opinion that's why it's not as good, haha.
I dislike "American" cheese cake, maybe I'd like this, it sounds nice.
I love Japanese cheesecake. I love light fluffy cakes.
@HopeWithinReach@xanga - It's almost like a sponge cake with a hint of cheese flavor.
@ScorpioInBlack@xanga -
I LOVE the Asian (?) Sponge Cakes. I think I might like this MUCH better than the American Cheese Cakes, I must try it!
I <3 <3 <3 Japanese cheesecake. My favorite part is top part (:
@Dungeonbrownies@xanga - that doesn't sound as fun as the post makes it seem. I want to go to New York for a slice of Strawberry Cheesecake.
I cook mine with yogurt cheese
Can I only bake it in water bath? Because I've been always wanting to bake a cheesecake but I don't have an oven at home. :(
I dislike the density and strong flavor of traditional American cheesecake, so this might be exactly right for me. Thanks for the recipe.
Can you use a microwave for the first step instead of a double boiler? I could probably rig up some kind of double boiler-ish thing, but a microwave would be a lot easier!
This is the third post about Japanese cheesecake I've seen in like the last two years. Not that I'm complaining, but it's just been written about (reminiscent of how healthkicker overdid the anorexia thing a couple years ago, though not nearly at that level of coverage). :P
Anyway, I tried this recipe (which looks really similar to this one) for Japanese cheesecake for my boyfriend's birthday a month ago, but I messed up a step and did it later (the egg yolks were separated from all my other ingredients and I didn't notice them until the end, so it was the last thing I did). I'm not sure if it really affected the cake. It still tasted good. The top of my cake didn't come out looking like every single picture of Japanese cheesecake, though, with the darker colored top; it was just yellow throughout.
Mine seemed to be a little too moist, but the thing was, since it was a birthday cake, I wanted to try it with my boyfriend. I didn't want to present him with a cake that already had a piece missing. For a bunch of reasons, it remained uneaten in the fridge for a week and there was a little condensation on the cover (I used a disposable tin+plastic lid), so maybe the cake was still a little warm when I put it away. There's too many factors for why it could've came out that way. I kinda do wish I tried it the next day, but oh well.
I'm going to try it again another day to see if I can make it properly.
that kinda looks more like spongy to me