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Japanese Cheesecake Recipe

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4.3 from 39 reviews

  • Author: admin
  • Total Time: 1 hour 30 minutes (plus cooling)
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Japanese Cheesecake is a light and fluffy dessert with a soufflé-like texture, combining the creaminess of traditional cheesecake with an airy, cotton-soft finish. Baked in a water bath to ensure moisture and tenderness, it offers a delicate balance of cream cheese richness and subtle sweetness, making it a perfect treat served chilled or at room temperature.

Ingredients

Scale

Cheesecake Batter

  • 7 oz cream cheese, softened
  • 1/4 cup whole milk
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 4 large eggs, separated
  • 1/4 tsp cream of tartar
  • 1/3 cup granulated sugar

Finishing

  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat and prepare pan: Preheat the oven to 325°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper. Wrap the outside of the pan in foil to prevent water leakage, and set it inside a larger roasting pan for the water bath.
  2. Melt cream cheese mixture: In a heatproof bowl placed over simmering water, melt together the cream cheese, whole milk, and unsalted butter, stirring continuously until smooth. Remove from heat and allow to cool slightly.
  3. Add dry ingredients and egg yolks: Sift the all-purpose flour, cornstarch, and salt into the cream cheese mixture. Whisk until fully combined. Then add egg yolks one at a time, whisking until the batter is smooth and homogenous.
  4. Beat egg whites: In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add granulated sugar while continuing to beat until soft peaks form, giving the batter its signature lightness.
  5. Fold in egg whites: Carefully fold the beaten egg whites into the cream cheese batter in three additions, gently incorporating to maintain airiness and prevent the batter from deflating.
  6. Prepare for baking: Pour the batter into the prepared cake pan and gently tap the pan on the counter to release any trapped air bubbles. Pour hot water into the larger roasting pan until it reaches halfway up the sides of the cake pan, creating a water bath for gentle, even baking.
  7. Bake: Bake the cake at 325°F (160°C) for 25 minutes. Then reduce the oven temperature to 300°F (150°C) and continue baking for another 40 to 45 minutes, or until the top is golden and the cake is fully set.
  8. Cool gradually: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 15 to 20 minutes to prevent sudden temperature changes that could cause collapse. Remove the cake from the oven and allow it to cool completely before unmolding.
  9. Serve: Dust the cooled cheesecake with powdered sugar if desired. Serve chilled or at room temperature for the best texture and flavor.

Notes

  • Use room temperature ingredients to ensure smooth batter and better texture.
  • This cheesecake has a light, airy, soufflé-like texture unique to Japanese-style cheesecakes.
  • Best served chilled or at room temperature to enjoy its delicate fluffiness.
  • Wrapping the cake pan in foil prevents water from leaking into the batter during water bath baking.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

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Find it online: https://restaurantrecipesbook.com/japanese-cheesecake-recipe/