Japanese Cheesecake Recipe

Foolproof Japanese Cheesecake Recipe

Make a foolproof Japanese cheesecake #withme that jiggles and bounces! A Japanese cheesecake is also known as a Japanese cotton cheesecake or a Japanese soufflé’ cheesecake.

Prep: 20min

Total: 1h30min

Yield: 6-8 people

Ingredients:

• 5 egg whites
• 1/4 tsp cream of tartar (or vinegar or lemon juice)
• 1/4 cup (50g) fine (granulated) sugar (Not Confectioner sugar)
• 5 egg yolks
• 8 oz cream cheese (1 bar)
• 1/4 cup (55g) butter
• 1/2 cup (125ml) milk
• 1/4 cup (50g) fine (granulated) sugar
• 2 tbsp (15g) corn starch (magic ingredient)
• 1/4 cup (34g) flour (use rice flour or Mochiko instead to make a gluten-free Japanese Cheesecake) (Vanilla extract or powder or lemon juice for extra flavoring are all optional)
• Optional toppings: strawberries, confectioner sugar, fruits of your choice, honey, matcha powder, etc…

Instruction:

1. Separate 5 beautiful eggs. Place the egg yolks in a bowl, and the egg whites in a mixer bowl.
2. Place the butter, cream cheese and 1/4 cup of fine sugar into a pot over low-heat. Allow the ingredients to melt, and mix together into a beautifully smooth batter mixture.
3. Remove the pot from heat, and add the egg yolks into the batter mixture. Mix well, but gently.
4. Add the cornstarch and flour. Once again, mix well. Clumps should disappear.
5. Add milk and optionally vanilla extract or other flavors of your choice.
6. Mix well. The batter should be smooth and liquid-y. You won’t have to strain this mixture. (See video)
7. Set aside the batter as you beat the egg whites into stiff peaks (see below for egg beating tips.)
8. Pre-heat oven to 330F. Prepare a bain-marie by putting water in a deep rectangular baking pan or dish. Place into the oven.
9. Prepare baking pans— with these ingredients, you can bake one 8-inch cake or two 6-inch cakes. Line the bottoms of the baking pans with circular parchment paper, and the inside sides with rectangular strips of parchment paper. (Not wax paper.)
10. Once you achieve stiff peaks, place some beaten egg white into the batter and mix together.
11. Repeat the above step two more times.
12. You don’t want to over mix the batter. Pour the batter into the rest of the egg whites and mix together using folding techniques. You don’t want to over-mix or under mix. If you over-mix, the cake will not rise. If you under-mix, your cake will be uneven. The egg white will float to the top and you’ll have a meringue-like cake at the top, and a dense cheesecake at the bottom.
13. Pour the well-incorporated, but not over-mixed batter into the baking pan(s).
14. Bake bain-marie style for 25 minutes 330F (Depending on your oven, you may have to adjust the temperature.) If your cake is not rising, your oven temperature is too low. Raise by 10 degrees.
15. After 25 minutes, your cake should rise. If it has not risen yet, allow it to stay at the same temperature and give it time to rise (or you may have to raise the temperature). Once it rises nicely, crack open the oven door slightly and keep it open for 10 seconds (approximately). Lower the oven temperature to about 245-265F, depending on your oven, and bake for an additional 45 minutes. At this point, there is a possibility your cake may crack if the oven temperature is too high.
16. Allow your cake to rest in the oven after baking for about 10 minutes.
17. Remove from the oven. Be careful and use oven mitts as needed.
18. Place a sheet of parchment paper over the cake. Place a plate over the cake and parchment paper. Flip the cake upside down so the top of it is now the bottom while resting on the parchment paper over the plate. Remove the cake from the pan by sliding it out, or gently shaking it out.
19. Remove the wet parchment paper from the cake, replace the bottom parchment paper of the cake.
20. Now place another plate— the presentation or serving plate, on top of the cake. It should be on top of the bottom of the cake. Flip the cake again, carefully.
21. Play with the bouncy jiggly-ness of the cake. Serve when still warm, or chill in the fridge. It won’t be bouncy or fluffy after chilling though!

Fluffy Jiggly Japanese Cheesecake Recipe by Tasty

Learn to master this Japanese classic dish in your own home! Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese.

Prep: 25min

Total: 1h45min

Yield: 6 servings

Nutrition Facts: calories 659 calories, Carbohydrate 40 grams, Fat 41 grams, Fiber 1 gram, Protein 30 grams, Sugar 28 grams

Ingredients:

• 7 tablespoons butter
• 4 oz cream cheese
• ½ cup milk
• 8 eggs, yolk
• ¼ cup flour
• ¼ cup cornstarch
• 13 large egg whites
• ⅔ cup granulated sugar
• hot water, for baking
• powdered sugar, for serving
• 1 pt Strawberries, for serving

Instruction:

1. Preheat the oven to 320°F (160°C).
2. In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
4. Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
5. In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
6. Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
7. Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
8. Pour the batter into the pan and shake to release any large air bubbles.
9. Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
10. Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
11. Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
12. Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
13. Enjoy!

Japanese Souffle Cheesecake [Super Fluffy & Jiggly]