Japanese Cheesecake
Light and fluffy, rich and creamy, melts in your mouth.
YouTube
中文
English
Estimated Time
- Preparing 20 min
- Cooking 1 hr
Nutritions / Serving
-
Energy148 kCal
-
Carbs9 g
-
Protein3 g
-
Fat11 g
Serves 8.
Ingredients
- Cake Flour 30 g
- Egg 3 pc
- Granulated Sugar 45 g
- Unsalted Butter 35 g
- Cream Cheese 150 g
- Whole Milk 60 g
Prepare a 6-inch round cake pan with a fixed bottom. Cut parchment paper to fit the bottom and sides of the pan.
Preheat the oven to 120°C (250°F) and adjust the rack to the lower-middle position.
Separate the egg whites from the yolks. Place the egg whites into a clean, oil-free mixing bowl.
Bring a small pot of water to a boil, then remove it from heat. Place a heatproof mixing bowl over the pot.
Add the cream cheese, unsalted butter, and milk into the bowl. Use a manual whisk to stir continuously while heating over the water bath until the cream cheese and butter have melted, forming a smooth, lump-free mixture.
Add all the pastry flour and mix until smooth. Then, add all the egg yolks and mix until well combined.
Remove the mixing bowl and set it aside. Reheat the small pot of water until it boils, then turn off the heat.
Using an electric mixer on medium speed, beat the egg whites. Once large bubbles form, begin adding sugar in three batches. Beat for 30 seconds to 1 minute after each addition. Continue beating until the meringue is glossy and forms soft peaks when the whisk is lifted.
Gently fold the meringue into the batter in two additions, using a folding motion to ensure even mixing.
Pour the batter into the prepared cake pan. Place the cake pan into a larger, deep baking tray. Pour the preheated water into the tray to a depth of at least 2 cm.
Bake for 1 hour. Once done, turn on the oven’s broil function and bake for an additional 2–3 minutes until the top achieves a desirable golden-brown color.
Let the cake cool slightly until it is safe to handle, then remove it from the pan. Enjoy immediately, or refrigerate for 4 hours before serving for a firmer texture.
Discussion
Avoid using a springform pan wrapped in foil. No matter how many layers of foil you use, moisture will accumulate at the bottom, making the cake base soggy due to condensation.
To achieve smooth and even cake sides, lightly grease the sides of the pan with butter.
Cutting butter and cream cheese into small pieces helps them melt faster.
A food processor can also be used to prepare the batter. Bring the cream cheese, butter, and milk to room temperature, then blend with the egg yolks and pastry flour until smooth.
Unlike chiffon cakes, Japanese cheesecake doesn’t require extreme fluffiness or rising power. Using an electric mixer at medium speed ensures better control over air incorporation and meringue stability.
If the batter seems too runny when poured into the mold, extend the baking time by 10–20 minutes to ensure the interior is fully set.
A hot water bath ensures even heat distribution from the start, eliminating the need to adjust the oven temperature mid-bake.
If your oven lacks a broil function, increase the oven temperature to 150°C (300°F) during the final stage to achieve a golden-brown color.