Japanese cheesecake is a delightful fusion of cheesecake and soufflé, renowned for its light, airy texture and subtle sweetness. This unique dessert has taken the world by storm, offering a deliciously different take on traditional cheesecake. With a few simple ingredients and a bit of patience, you can create a show-stopping dessert that will impress your guests and satisfy your sweet cravings. Let’s dive into the details of this heavenly treat!
Ingredients
– 200g cream cheese
– 50g unsalted butter
– 100ml milk
– 3 large eggs, separated
– 60g granulated sugar
– 40g cake flour
– 20g corn starch
– 1 tsp lemon juice
Servings and Cooking Time
This recipe yields approximately 8 servings. Preparation time is about 20 minutes, with a cooking time of 60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 180 calories, 8g of fat, 12g of carbohydrates, and 7g of protein. This is based on a standard serving size of 1 slice (1/8 of the cake).
Step-by-Step Cooking Process
1. Preheat your oven to 160°C (320°F) and prepare a 7-inch round cake pan with parchment paper.
2. In a mixing bowl, combine the cream cheese and butter until smooth.
3. Gradually add the milk, mixing well until fully incorporated.
4. In a separate bowl, whisk the egg yolks and sugar until pale and fluffy.
5. Fold the cream cheese mixture into the egg yolk mixture, blending smoothly.
6. Sift in the cake flour and corn starch, and gently mix until no lumps remain.
7. In another bowl, beat the egg whites until soft peaks form, then gradually add the lemon juice.
8. Carefully fold the egg whites into the cream cheese mixture in three batches to maintain the airiness.
9. Pour the batter into the prepared pan and smooth the top.
10. Bake in a water bath for about 60 minutes, or until the top is golden and the center is set.
Alternative Ingredients
You can substitute cream cheese with mascarpone for a richer flavor. Non-dairy alternatives can also be used for a vegan version, but achieving the same texture may require additional adjustments.
Serving and Pairings
Japanese cheesecake pairs beautifully with fresh fruits like strawberries or blueberries, or you can serve it with a drizzle of fruit sauce for added flavor. It’s perfect for afternoon tea or as a light dessert after dinner.
Storage and Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. For longer storage, it can be frozen for up to a month. Thaw in the refrigerator before serving.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not folding egg whites properly may cause the cheesecake to lose its airy texture.
- Skipping the water bath can result in uneven baking.
- Using cold ingredients can affect the batter’s consistency.
- Baking at too high a temperature can lead to cracking.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Be patient during the cooling process to prevent collapsing.
- Experiment with flavors by adding vanilla or citrus zest.
- Serve chilled for the best texture.
FAQs
What makes Japanese cheesecake different from regular cheesecake?
Japanese cheesecake is lighter and fluffier than traditional cheesecake due to the incorporation of whipped egg whites, giving it a soufflé-like texture.
Can I make this cheesecake ahead of time?
Yes, Japanese cheesecake can be made a day in advance. Just store it in the refrigerator until ready to serve.
How do I know when the cheesecake is done?
The cheesecake is done when the top is golden brown and the center is slightly jiggly but set. It will firm up as it cools.
Is it possible to flavor Japanese cheesecake?
Absolutely! You can add flavors like matcha, chocolate, or fruit purees to the batter for a unique twist.
Can I use a different pan size?
Yes, but keep in mind that cooking times may vary. A larger pan will result in a thinner cake that cooks faster, while a smaller pan will take longer.
Conclusion
Japanese cheesecake is a delightful dessert that combines the best qualities of cheesecake and soufflé. With its light and fluffy texture, it’s sure to impress anyone who tries it. Follow this recipe to create a beautiful, delicious treat that will become a favorite in your kitchen!
Japanese Cheesecake
Ingredients
- 200 g cream cheese
- 50 g unsalted butter
- 100 ml milk
- 3 large eggs separated
- 60 g granulated sugar
- 40 g cake flour
- 20 g corn starch
- 1 tsp lemon juice
Instructions
- Preheat your oven to 160°C (320°F) and prepare a 7-inch round cake pan with parchment paper.
- In a mixing bowl, combine the cream cheese and butter until smooth.
- Gradually add the milk, mixing well until fully incorporated.
- In a separate bowl, whisk the egg yolks and sugar until pale and fluffy.
- Fold the cream cheese mixture into the egg yolk mixture, blending smoothly.
- Sift in the cake flour and corn starch, and gently mix until no lumps remain.
- In another bowl, beat the egg whites until soft peaks form, then gradually add the lemon juice.
- Carefully fold the egg whites into the cream cheese mixture in three batches to maintain the airiness.
- Pour the batter into the prepared pan and smooth the top.
- Bake in a water bath for about 60 minutes, or until the top is golden and the center is set.
Nutrition
