Japanese Cheesecake

Japanese Cheesecake, often referred to as “soufflé cheesecake,” is a delightful fusion of fluffy sponge and creamy cheesecake. This dessert is renowned for its light, airy texture and subtle sweetness, making it a favorite among cheesecake lovers. Unlike traditional dense cheesecakes, Japanese Cheesecake offers a melt-in-your-mouth experience that’s both satisfying and indulgent. Perfect for any occasion, this recipe will guide you through the steps to create your very own slice of heaven.

Why You’ll Love This Recipe

There are countless reasons to fall in love with this Japanese Cheesecake. Its unique texture is unlike any other cheesecake you’ve tasted, making it a standout dessert. The lightness of the cake pairs beautifully with its creamy flavor, making it a perfect treat for any time of the year. Additionally, this recipe is straightforward, allowing both novice and experienced bakers to create something truly special. Whether you’re serving it for a gathering or simply treating yourself, this cheesecake is sure to impress.

What We’re Using

• 8oz (230g) Philadelphia cream cheese – The star ingredient that gives the cheesecake its rich and creamy texture.
• 2oz (60g) unsalted butter – Adds richness and helps in creating a smooth batter.
• 100ml full milk – For moisture and to enhance the creamy consistency of the cake.
• 2oz (60g) cake flour – Provides structure while keeping the cake fluffy.
• 1oz (30g) cornstarch – Helps to stabilize the cheesecake and add to its lightness.
• 6 egg yolks, room temperature – For richness and to help bind the ingredients together.
• 1/2 tablespoon lemon juice – Adds a hint of acidity to balance the sweetness.
• 1/4 teaspoon salt – Enhances the overall flavor of the cheesecake.
• 6 egg whites, room temperature – Whipped to create volume and lightness in the cake.
• 1/4 teaspoon cream of tartar – Stabilizes the egg whites when whipped.
• 5oz (140g) fine granulated sugar – Sweetens the cake and contributes to its soft texture.

Recommended Tools

• Mixing bowls – For combining ingredients.
• Whisk – Essential for whipping egg whites to stiff peaks.
• Electric mixer – For effortless mixing and whipping.
• 8-inch round cake pan – The perfect size for this cheesecake.
• Baking sheet – Used for the water bath method, ensuring even baking.
• Parchment paper – Helps with easy removal of the cake from the pan.

From Start to Finish: Japanese Cheesecake

Step 1: Prepare the Pan

Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and wrap the outside with aluminum foil to prevent water from seeping in during the baking process.

Step 2: Melt the Cream Cheese and Butter

In a medium saucepan over low heat, combine the Philadelphia cream cheese and unsalted butter. Stir until completely melted and smooth. Remove from heat and allow to cool slightly.

Step 3: Combine Wet Ingredients

In a mixing bowl, add the cooled cream cheese mixture along with the full milk, egg yolks, lemon juice, and salt. Whisk until the mixture is smooth and well combined.

Step 4: Mix in Dry Ingredients

Sift the cake flour and cornstarch into the wet mixture. Gently fold the dry ingredients into the batter until no lumps remain. Be careful not to overmix.

Step 5: Whip the Egg Whites

In a separate bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the fine granulated sugar, increasing the speed to high, and whip until stiff peaks form.

Step 6: Fold Egg Whites into Batter

Gently fold one-third of the whipped egg whites into the cream cheese batter to lighten it. Then, carefully fold in the remaining egg whites until just combined. Be cautious not to deflate the mixture.

Step 7: Bake in Water Bath

Pour the cheesecake batter into the prepared pan. Place the cake pan in a larger baking sheet and fill it with hot water until it reaches halfway up the sides of the cheesecake pan. Bake for 60-70 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 8: Cool and Serve

Once baked, turn off the oven and leave the cheesecake inside for about 30 minutes. This helps prevent cracks. Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight. Slice and enjoy your fluffy Japanese Cheesecake!

Easy Ingredient Swaps

• Cream cheese: You can use any other brand of cream cheese if desired.
• Unsalted butter: Substitute with coconut oil for a dairy-free option.
• Full milk: Use almond milk or oat milk for a lactose-free version.
• Cake flour: If you don’t have cake flour, you can make your own by combining all-purpose flour with cornstarch.

Troubles You Can Avoid

To achieve the perfect Japanese Cheesecake, consider these tips:

• Make sure all ingredients are at room temperature, as this helps with smooth mixing.
• Do not overmix the batter after folding in the egg whites to maintain the airy texture.
• Be cautious with the water bath; ensure the water level is appropriate to prevent the cheesecake from becoming soggy.
• Allow the cheesecake to cool gradually to prevent cracks on the surface.

Storing Tips & Timelines

Japanese Cheesecake can be stored in the refrigerator for up to 5 days. To maintain its texture and flavor, cover the cheesecake with plastic wrap or place it in an airtight container. If you want to store it longer, consider freezing it for up to 3 months. Just ensure to wrap it tightly in plastic wrap and then in aluminum foil. To defrost, simply place it in the refrigerator overnight before serving.

Quick Q&A

Can I make Japanese Cheesecake ahead of time?

Yes! In fact, it’s best to refrigerate it overnight for the best flavor and texture. This allows it to set properly before serving.

Why did my cheesecake crack?

Cracking can occur due to sudden temperature changes. Avoid opening the oven door during baking and allow the cheesecake to cool gradually inside the oven after baking.

Can I add flavors to my Japanese Cheesecake?

Absolutely! You can add vanilla extract, matcha powder, or citrus zest to infuse different flavors into your cheesecake batter.

What should I serve with Japanese Cheesecake?

This cheesecake is delicious on its own, but you can also serve it with fresh fruit, whipped cream, or a light dusting of powdered sugar for an extra touch.

Next Steps

Now that you have the recipe for Japanese Cheesecake, it’s time to gather your ingredients and get baking! With its unique texture and delightful flavor, this cheesecake is bound to become a new favorite in your household. Remember to share your baking journey and the results with friends and family. Enjoy the process, and most importantly, enjoy each delicious bite of your homemade Japanese Cheesecake!