I confess that I’m not a big fan of cheesecakes. They’re far too heavy and dense and a single bite has me full for hours. However, Japanese Cheesecakes are a completely different story. These cakes are completely different from the New York style that relies heavily on cream cheese and sour cream for its heavy and luxurious taste.
Japanese cheesecakes were the asian adaptation of this popular American dessert to better serve the taste-buds of Asians who enjoy a lighter tasting snack. Instead of sour cream, the cheesecake relies on whipping egg whites to stiff peaks and cornstarch for a custard-like cake with a sponge-ish texture. My family doesn’t like the heavy American-style cheesecake, but they eagerly gobble this treat down since it’s not at all dense or thick. In fact, you can’t really taste the cream cheese in this cake, which is another plus since our family doesn’t enjoy the pungent flavor of it.
Just like any cheesecake, they use a water-bath to promote even heating and reduce the risk of cracking. For this cheesecake, you definitely want to whip the egg whites well and fold lightly into the rest of the batter to ensure a high rise from the cake. Many people, myself included, have had trouble with water-baths since springform pans wrapped with foil aren’t good enough to keep out the water. Therefore, I recommend first putting the springform in a slightly larger but amply tall enough pan with nothing in it, and then putting those two pans into an even larger pan and fill that with water. I’ve found that this prevents water from getting in the best.
When I first attempted this cake, I’ll admit that I didn’t take enough cake when removing it from the springform pan and accidentally broke it during the transfer. This cake was actually going to be a surprise birthday cake for my manager, so I could literally feel my heart breaking when I felt it fell. My mind scrambled with ideas of how to salvage it or if I should just throw it away and admit defeat. But my stubborn side decided that I wanted to present my cake and that a simple covering act would be easy enough. A liberal top layer of chocolate ganache, fresh strawberries, and chocolate covered caramels were a good enough disguise that dressed up the cake without making it look like a failure. Fresh fruits and whipped cream are also a great addition to this light cake!
This cake is great for those of you that want a light, fluffy cake that’s a show-stopper and crowd-pleaser. It’s a departure from the normal cheesecake but definitely just as delicious! Yes, it’s a bit nit-picky, but what cheesecakes aren’t?
Note*** This version of the recipe is solely mine. When reposting, please cite me and my website.
Copyright mar 2016 ©
Fluffy and light version of the american classic- cheesecake
>>> Yields 1 8-inch cake
-Prep: 40 min
-Bake: 70 min
- 1/4 C granulated sugar
- 5 large eggs, separated and at room temperature
- 1/4 tsp cream of tartar
- 1/4 C unsalted butter, softened at room temperature
- 8 oz cream cheese, softened at room temperature
- 1/2 C milk, room temperature
- 1 tbsp lemon juice
- 1/4 C cake flour
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
1) Preheat the oven to 315 F. Grease or line an 8-in springform round pan. Line the bottom of the tin tightly with aluminum foil so no gaps show.
2) Mix together the cream cheese, butter, and milk until no lumps remain.
3) Fold in salt, egg yolks, vanilla, and lemon juice. Add in 1/4 C sugar and mix until well combined.
4) Sift together the cake flour and cornstarch. Add this into the wet mixture and stir gently until just combined.
5) Whip the egg whites and cream of tartar to soft peaks stage, which will take about 7-8 minutes at medium-high temperature. Add in 1/4 C sugar when the egg whites are white and no longer frothy.
6) Fold in the whipped whites into the flour mix, 1/3 at a time. Be careful to only stir until lightly combined. Don’t worry if there are streaks of white in the batter.
7) Pour the batter into the greased pan and gently tap on the counter to remove any air bubbles in the batter.
8) Prepare a water bath by placing the springform pan in a larger pan with a height of at least 1 inch. Put the pan into the oven and pour in the water carefully around the round pan into the outside pan.
9) Bake for 70 minutes until the top is set and jiggles slightly when shaken.
10) Let the cake cool in the oven for 1 hour with a 1 inch crack open from the oven door. Afterwards, open the oven door halfway and let the heat completely leave (about 30 minutes) before carefully removing from the oven.
11) With the help of a small knife, release the cake from the pan and let cool completely to room temperature. Refrigerate once cooled for at least an hour.
12) Garnish with your favorite fruits or whipped cream, slice, and serve.