Japanese Cheesecake

Soft and fluffy as clouds, not too sweet, and really beautiful to look at, Japanese Cheesecake is total different from the dense, heavy cheesecakes we are used to.

I love cheesecakes and would make them in the Instant Pot if I’m short on time but today I’m making one that I know would take more time but is so worth it. I’ll break it down in steps but the most important thing to remember is to try to not deflate the whipped egg whites. You’ll need to fold everything in very gently.

I like to keep the topping simple to make the cheesecake the focal point . Fresh berries or sugared fruit is enough. Somehow, crushed Oreos does not work for this as it does on regular cheesecakes. 😊

A slice with some fresh blueberries is perfect!


Ingredients

5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
2 oz. butter, softened
9 oz. cream cheese, softened
3 fluid oz. fresh milk
1 tbsp. lemon juice
2 oz. cake flour
1 oz. cornstarch
1/4 tsp. salt

Instructions:
1. Preheat oven to 325F. Lightly grease and line the bottom and sides of an 8 inch round pan with parchment paper. Prepare a roasting pan to use for water bath. Boil some water to use in the pan.

2. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

4. Add the cheese mixture to the egg white mixture 1/3 at a time and mix well. Pour into the prepared pan.

5. Place the cheesecake pan in the roasting pan and pour boiling water into the roasting pan to reach about halfway up the cheesecake pan.

6. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and top is golden brown. Cool on a wire rack before removing from pan.

Makes 1 (8-inch) cheesecake, 8 servings.

Japanese Cheesecake

  • Servings: 8
  • Difficulty: moderate
  • Print

A fully, light cheesecake perfect for snack or dessert with fresh fruit, or berries!

Ingredients

5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
2 oz. butter, softened
9 oz. cream cheese, softened
3 fluid oz. fresh milk
1 tbsp. lemon juice
2 oz. cake flour
1 oz. cornstarch
1/4 tsp. salt

Directions

    Instructions:
    1. Preheat oven to 325F. Lightly grease and line the bottom and sides of an 8 inch round pan with parchment paper. Prepare a roasting pan to use for water bath. Boil some water to use in the pan.

  1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
  2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
  3. Add the cheese mixture to the egg white mixture 1/3 at a time and mix well. Pour into the prepared pan.
  4. Place the cheesecake pan in the roasting pan and pour boiling water into the roasting pan to reach about halfway up the cheesecake pan.
  5. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and top is golden brown. Cool on a wire rack before removing from pan.
  6. Makes 1 (8-inch) cheesecake, 8 servings.

Advertisements

2 thoughts on “Japanese Cheesecake

    • Theresa October 3, 2019 / 8:20 am

      It is lighter than regular cheesecake. Try it! I sometimes like this more, but i have days where I like the heavy one too! 😊

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s