Japanese Cheese Cake Recipe

Introduction:

Prepare to embark on a culinary journey like no other with the Japanese Cheesecake Recipe – a delectable treat that’s capturing the hearts and taste buds of dessert lovers around the world. Known for its light, fluffy texture and delicate flavor, Japanese cheesecake is a delightful fusion of Western cheesecake and Japanese sponge cake. In this article, we’ll uncover the secrets behind this heavenly dessert and guide you through the steps to master the art of making Japanese cheesecake at home.

Ingredients:

For the cheesecake batter base:

  •  8 ounce cream cheese or usually 1 block
  •   4 Tablespoon unsalted butter, melted or 12 stick
  •  6 large egg yolk
  •   12 cup granulated sugar
  •   12 cup all-purpose flour, spooned and leveled
  •   112 Tablespoon cornstarch
  •   14 cup heavy cream or whole milk
  •   1 Tablespoon lemon zest about 1 lemon zested
  •  1 Tablespoon lemon juice about 12 lemon
  •   1 teaspoon vanilla extract optional
  •  – teaspoon Kosher salt

For the meringue:

  •   6 large egg white
  •   2 teaspoon lemon juice
  •  12 cup granulated sugar

 Directions:

  1.  Preheat the oven to 400F, line the 83 round cake pan with parchment paper on both the bottom and sides, and prepare hot water and pan for water bath.
  2.  You can make a water bath by lining a pan, thats larger than the pan that you will be using for the cheesecake, with a towel and filling it up with hot water. The pan should be able to hold enough water to go half way up the side of the cake pan for the cheesecake.
  3.  In a heatproof bowl over a simmering pot of water or a bain-marie, add the block of cream cheese and whisk until soft and smooth. Whisk in the melted butter until evenly combined.
  4.  Add a couple of egg yolks to the mixture at a time while whisking between each addition until all the yolks are incorporated. Whisk in the sugar.
  5.  Make sure to not overheat the mixture or itll curdle! If the mixture feels too hot, take it off the simmer water and keep whisking
  6.  Sift the flour and cornstarch into the mixture and whisk until just combined and no more lumps are visible.
  7.  Add the remaining ingredients lemon zest and juice, cream, salt, and vanilla and whisk to combine.
  8.  Remove from the simmering water. Set aside until needed.
  9.  In a clean mixing bowl, beat together egg whites and lemon juice on medium speed until completely frothy. Once frothy, slowly add small amounts of sugar to the egg white while continuing to beat on medium speed.
  10.  Increase the speed to medium high and whip the meringue until it reaches a soft medium peak. The meringue should be able to form a peak, but the peak will hook.
  11.  DO NOT over-beat the meringue!
  12.  Transfer/% of the meringue to the cheesecake batter base and whisk it until the batter is homogenous.
  13.  Add another/% of the meringue to the batter and this time, gently FOLD the meringue into the batter until just incorporated. Repeat with the remaining 12 meringue.
  14.  Pour the Japanese cheese cake batter into the parchment lined 83 round cake pan and tap the pan on the table a couple of times to remove large air bubbles.
  15.  Place the cake pan with the cheesecake batter inside the large pan lined with towel. Fill the pan with hot water, half way up, the 83 cake pan.
  16.  Make sure to not get any water in the batter!
  17.  Bake the cheesecake at 400F for 15 minutes then turn the oven temperature down to 300F. Bake the cheesecake for another 25-30 minutes or until the cheesecake is golden brown on top and an inserted toothpick comes out mostly clean.
  18.  This step will help with keeping the cheesecake wrinkle free and prevent a huge shrinkage:
  19.  Turn off the oven and keep the cheesecake in the oven for 15 minutes with the oven door closed. After the 15 minutes, remove the water bath, but keep the cheesecake in the oven with the oven door cracked for 30 minutes.
  20.  Remove the Japanese cheesecake from the oven and carefully remove it from the cake pan. Unwrap the side parchment and let the cheesecake cool on a wire rack at room temperature.
  21.  You can enjoy the cheesecake while its warm, room temperature, or chilled. We recommend chilling the cheesecake for at least 1 hour in the fridge for best flavor

Serving Tips:

1. Serve Japanese Cheesecake at room temperature for the best texture and flavor. Allowing the cheesecake to come to room temperature before serving enhances its creamy and airy consistency.

2. Dust the top of the Japanese Cheesecake with powdered sugar or cocoa powder for a decorative touch before slicing and serving. This adds visual appeal to the dessert and provides a hint of sweetness.

3. Accompany slices of Japanese Cheesecake with fresh fruit such as strawberries, raspberries, or kiwi for a refreshing contrast to the richness of the cheesecake. The combination of creamy cheesecake and juicy fruit creates a delightful balance of flavors.

4. For an extra indulgent treat, serve Japanese Cheesecake with a dollop of whipped cream or a drizzle of fruit compote. The creamy topping enhances the dessert’s richness and adds a touch of elegance to the presentation.

Storage Tips:

1. Store leftover Japanese Cheesecake in an airtight container or tightly wrap it with plastic wrap to prevent it from drying out in the refrigerator.

2. Japanese Cheesecake can be refrigerated for up to 3-4 days. To maintain its freshness and prevent it from absorbing odors from other foods in the refrigerator, store it in a separate section away from strong-smelling items.

3. If you need to store Japanese Cheesecake for longer periods, you can freeze individual slices. Wrap each slice tightly with plastic wrap and aluminum foil or place them in freezer-safe containers. Frozen cheesecake can be kept for up to 2-3 months.

4. When ready to enjoy frozen Japanese Cheesecake, thaw it overnight in the refrigerator before serving. Alternatively, you can let it thaw at room temperature for a few hours for quicker results. Avoid thawing Japanese Cheesecake in the microwave as it may affect its texture.

FAQs:

  1. What makes Japanese Cheesecake different from traditional cheesecake?
    • Japanese Cheesecake is known for its light, fluffy texture compared to the denser texture of traditional cheesecake. It incorporates whipped egg whites to achieve a soufflé-like consistency, resulting in a cake that is airy and delicate.
  2. Can I substitute cream cheese with other types of cheese in Japanese Cheesecake?
    • Cream cheese is the preferred cheese for Japanese Cheesecake due to its creamy texture and mild flavor. While you can experiment with other types of cheese, such as mascarpone or ricotta, the results may vary in terms of taste and texture.
  3. Why is hot water bath (bain-marie) used when baking Japanese Cheesecake?
    • A hot water bath helps to create a gentle and uniform heat distribution around the cake, preventing it from cracking and ensuring a smooth texture. It also helps to maintain moisture in the oven, which is crucial for achieving the desired light and fluffy texture.
  4. Can I make Japanese Cheesecake ahead of time?
    • Yes, you can make Japanese Cheesecake ahead of time and store it in the refrigerator for up to 3-4 days. Simply cover it tightly with plastic wrap or store it in an airtight container to maintain its freshness. However, it is best served fresh for optimal taste and texture.
  5. Why does Japanese Cheesecake jiggle when it’s done baking?
    • Japanese Cheesecake is baked until the edges are set, but the center remains slightly jiggly. This jiggly texture is characteristic of Japanese Cheesecake and indicates that it is perfectly baked. As the cheesecake cools, it will firm up, resulting in a light and airy texture.

Conclusion:

Japanese Cheesecake is a true masterpiece of dessert-making, combining the richness of cream cheese with the lightness of sponge cake to create a treat that’s both indulgent and ethereal. With its melt-in-your-mouth texture and delicate flavor, it’s no wonder why Japanese cheesecake has become a favorite among dessert enthusiasts worldwide. So why not bring a taste of Japan into your kitchen and delight your family and friends with the irresistible charm of Japanese Cheesecake? Follow this recipe, and get ready to experience dessert bliss like never before.