What is Japanese Cheesecake?

Japanese Cheesecake is a unique dessert that combines the richness of a traditional cheesecake with the lightness of a soufflé. It's often characterized by its fluffy texture, which is achieved through whipped egg whites folded into the batter, creating a delightful experience for the tastebuds. It’s less dense than traditional cheesecakes and has a slightly sweet flavor.

Why is my Japanese Cheesecake not rising?

If your Japanese Cheesecake is not rising properly, the most common culprits could be under-whipping the egg whites or not folding them gently enough into the batter. Ensure you beat the egg whites until they form stiff peaks and consider using a spatula to gently fold them in, preserving as much air as possible for that airy texture.

Can I make Japanese Cheesecake ahead of time?

Absolutely! Japanese Cheesecake can be made ahead of time and stored in the refrigerator for up to a week. Just be sure to cover it properly to prevent it from absorbing any lingering odors in the fridge. It's a great option for preparing for parties or gatherings.

What are the best toppings for Japanese Cheesecake?

Japanese Cheesecake is wonderfully versatile when it comes to toppings. Popular choices include a light dusting of powdered sugar, fresh berries drizzled with coulis, or a dollop of whipped cream. You can also get creative with flavored whipped creams or fruit compotes.

Why is my Japanese Cheesecake cracked?

Cracking in the surface of your Japanese Cheesecake can occur due to a sudden temperature change. It's important to let the cheesecake cool gradually in the oven after baking. Additionally, using a water bath helps regulate the temperature and keeps the cheesecake moist, reducing the likelihood of cracks.

How To Make Easy Japanese Cheesecake

Ingredients

Scale

100 g Cream Cheese
50 g Unsalted Butter
100 ml Milk
3 large Eggs (separated)
50 g Sugar
40 g All-purpose Flour
10 g Cornstarch
1/4 tsp Salt
1/2 tsp Vanilla Extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 320°F (160°C) and prepare a round baking pan by greasing and lining it.
Melt the cream cheese, butter, and milk in a saucepan over low heat until smooth. Transfer to a mixing bowl.
In a separate bowl, whisk the egg yolks with sugar, then mix in the melted cream mixture, flour, cornstarch, and vanilla until smooth.
In another bowl, beat the egg whites with salt until stiff peaks form. Gently fold into the yolk mixture in three additions.
Pour the mixture into the prepared baking pan and place it into a larger baking dish filled with hot water.
Bake for about 60 minutes, until golden brown and a toothpick inserted comes out clean.
Turn off the oven and let the cheesecake cool inside for 30 minutes. Then cool to room temperature before refrigerating for at least 4 hours before serving.

Notes

Ensure ingredients are at room temperature for a smooth batter. Serve with a light dusting of powdered sugar or a berry coulis.

Author: James Walker
Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 7g
Sodium: 150mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 6g
Cholesterol: 120mg