Japanese cheesecake is a combination of cheesecake batter with sponge cake batter. The consistency of this cheesecake is extremely light, delicate and fluffy. Baking a Japanese cheesecake is slightly different from baking traditional cheesecakes, because this particular cheesecake is baked in a water bath. That method keeps the cake moist, it does not crack during baking, does not rise too much, and is also reasonably even.
The preparation of Japanese cheesecake begins with combining liquid ingredients such as cream cheese, milk and butter, egg yolks, then dry ingredients and whipped egg whites with sugar. The cheese mass is poured into a baking tin, which is placed on a larger baking tray with boiling water and then together they are placed in the oven. The cheesecake is baked at low temperature for about an hour and a half. After baking, and before serving, cool down the Japanese cheesecake. It can be served sprinkled with icing sugar, chocolate or fruit jam. I recommend the following recipe for Japanese cheesecake and I wish you successful baking.
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Ingredients for Japanese cheesecake.
- 300 g cream cheese
- 150 g icing sugar
- 6 large eggs
- 60 g butter
- 160 ml milk
- 2 tablespoons of lemon juice
- 60 g all purpose flour
- 20 g potato flour
- a pinch of salt
How to make Japanese cheesecake.
All the ingredients used to prepare the cake batter should be at room temperature.
Place the cream cheese into a bowl, slowly pour in the milk and mix. Then add liquid butter, mix everything again, preferably with a hand whisk. Next, add one yolk at a time, pour lemon juice and stir in the sifted flours, not at once, but in smaller batches. Put the egg whites and salt in a separate bowl and whisk them until an almost stiff foam forms, at which point start adding the icing sugar in small batches, while whisking constantly. Gently stir the whisked egg whites into the cheese batter.
Carefully protect the baking tin with aluminium foil from the outside, because the cheesecake will be baked in a water bath. Pour boiling water in a large baking tray – there should be enough water to reach half the height of the cake tin. Place the tray with the cake tin in it and put it in an oven preheated to 160 degrees Celsius. Bake the cheesecake for 1 hour and 30 minutes. After baking, turn off the oven, open the door and leave the cheesecake for 15 minutes. Before taking the cake out of the tin, let the cheesecake cool down completely. Sprinkle the cold cheesecake with icing sugar and keep it in the fridge.
Good to know when making Japanese cheesecake.
If, after adding the flour, lumps form in the cheesecake batter, rub the whole thing through a fine sieve.
When separating the egg whites from the yolks, be careful not to let the yolk get into the bowl with the egg whites. If this happens, remove it immediately, as it will be difficult to whip the egg whites into a fluffy foam. Egg whites are best to whip on room temperature, they foam better.
I baked the cake in a round-shaped baking tin, 21 centimetres in diameter.
The cheesecake can be baked in a water bath or you can also put a tray with water on the bottom shelve of the oven. If you decide to bake cheesecake in a water bath, then you must make sure that the baking tin is well-secured, so that no water gets into the cake during baking. In addition to tightly wrapping the tin with aluminium foil, you can additionally put it in a larger baking tin and place the whole thing together on a baking tray filled with water.
Are you looking for cheesecake recipes? If so, try our recipe for Viennese cheesecake.
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