Japanese Cheesecake

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Japanese Cheesecake – The Fluffy, Jiggly Delight

Introduction

This Japanese Cheesecake is a magical combination of cloud-like fluffiness and rich cream cheese flavor. Unlike dense New York-style cheesecakes, this Asian-inspired version bakes up incredibly light and airy with a delicate jiggle. With its golden top, cotton-soft texture, and subtle sweetness, it’s become a global phenomenon – perfect for special occasions or when you crave something uniquely delicious.

Origin and Cultural Significance

Born in 1960s Japan, this cheesecake was created by chef Tomotaro Kuzuno who was inspired by German cheesecakes but wanted a lighter version. The technique of folding whipped egg whites into the batter gives it that signature soufflé-like rise. Today, it’s beloved across Asia and worldwide for its elegant simplicity and mesmerizing jiggle.

Ingredients & Quantity

Main Ingredients:

  • 250g cream cheese (room temperature)
  • 50g unsalted butter
  • 100ml whole milk
  • 6 large eggs (separated, room temperature)
  • 100g granulated sugar (divided)
  • 60g cake flour
  • 20g cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt

Equipment:

  • 8-inch round cake pan
  • Parchment paper
  • Large roasting pan (for water bath)
  • Electric mixer

Tips for Success

✔ Room temperature ingredients are crucial for smooth batter
✔ Proper egg white whipping to stiff peaks ensures maximum fluffiness
✔ Gentle folding preserves air bubbles in the batter
✔ Water bath baking prevents cracking and ensures even cooking
✔ Cool gradually in oven to prevent collapse

Step-by-Step Instructions

Step 1: Prepare Pan

  1. Line bottom and sides of 8-inch pan with parchment paper
  2. Wrap outside with aluminum foil to prevent water seepage

Step 2: Make Cheese Mixture

  1. In double boiler, melt cream cheese, butter and milk until smooth
  2. Remove from heat, whisk in egg yolks one at a time
  3. Sift in flour and cornstarch, mix until just combined
  4. Add lemon juice and vanilla

Step 3: Whip Egg Whites

  1. In clean bowl, beat egg whites with pinch of salt until foamy
  2. Gradually add sugar while beating to stiff, glossy peaks

Step 4: Combine Batters

  1. Fold 1/3 meringue into cheese mixture to lighten
  2. Gently fold in remaining meringue in two batches

Step 5: Bake

  1. Pour batter into prepared pan
  2. Place in roasting pan, add hot water halfway up sides
  3. Bake at 320°F (160°C) for 70-80 minutes
  4. Turn off oven, crack door open, let cool 1 hour inside

Nutritional Information (Per Slice, 12 servings)

Macronutrients:

  • Calories: 220 kcal
  • Protein: 6g
  • Carbohydrates: 18g
  • Sugar: 12g
  • Fat: 14g
  • Saturated Fat: 8g

Common Mistakes to Avoid

✖ Overmixing the batter after adding flour
✖ Underwhipping or overwhipping egg whites
✖ Skipping the water bath
✖ Opening oven door during baking
✖ Not cooling gradually

Serving Suggestions

  • Dust with powdered sugar
  • Serve with fresh berries
  • Drizzle with honey or chocolate sauce
  • Pair with matcha or coffee

Storage Tips

  • Refrigerate up to 3 days
  • Freeze up to 1 month (thaw in fridge)
  • Best served at room temperature

This Japanese Cheesecake is worth the effort for its magical texture and delicate flavor. The jiggly, wobbly result will impress everyone – making it perfect for birthdays, celebrations, or when you want to bake something extraordinary!

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