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.
- 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
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.