Soft and fluffy as clouds, not too sweet, and really beautiful to look at, Japanese Cheesecake is totally 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 fruits is enough. Somehow, crushed Oreos does not work for this as it does on regular cheesecakes. 😊
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 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 a large 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 hour 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
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 oz. fresh milk
1 tbsp. lemon juice
2 oz. cake flour
1 oz. cornstarch
1/4 tsp. salt
Directions
- 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.
- Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
- Add the cheese mixture to the egg white mixture 1/3 at a time and mix well. Pour into the prepared pan.
- Place the cheesecake pan in a large roasting pan and pour boiling water into the roasting pan to reach about halfway up the cheesecake pan.
- 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.
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.
Makes 1 (8-inch) cheesecake, 8 servings.
I love the look of the cheesecake. It looks airy and lighter.
It is lighter than regular cheesecake. Try it! I sometimes like this more, but i have days where I like the heavy one too! 😊
Looks amazing! I would love to try this with my Itaki! Have you experimented with this recipe and the Itaki?
Thank you! No I haven’t trued it yet but I might just do it when I find time. 😊