Light and Fluffy Japanese Cheesecake Recipe

Happy Thanksgiving to everyone! I hope everyone has full bellies of delicious dinners and desserts.

I made a Japanese style cheesecake for the first time and it was a great success, I was worried that my cake would wrinkle and flop but it held it’s shape and looks great.

If you enjoy cheesecake but think it’s just too dense and heavy to eat, wait till you try the Japaneses take on cheesecake. It’s pretty much a cake, but with a nice hint of cream cheese, it’s light and fluffy… spongy in texture and not too sweet.

Japanese Cheesecake Recipe: Used two loaf pans, 25 minutes to prepare, roughly 1hr 30minutes cooking time.

Set oven temperature at 320 degrees

Ingredients:

250 grams cream cheese (1 block)
50 grams butter
100 ml milk
6 eggs separated
1 teaspoon vanilla
1 tablespoon lemon juice
20 grams cornstarch
1/4 teaspoon cream of tartar
60 grams all purpose flour
130 grams sugar

1. Using the double boiler technique, melt cream cheese, butter and milk into the bowl until smooth. Use a whisk to break down the clumps.
2. Once the wet mixture has melted, set aside and allow to cool
3. Mix in egg yolks and lime juice until incorporated
4. Sift in cornstarch and flour mix with whisk, leave no clumps.
5. Bust out your hand mixer and start whipping up the egg whites with sugar and cream of tartar, mix until you get soft peaks.
6. Divide mixing the egg whites into 1/3 at a time. FOLD gently into the batter, leaving no streaks but do not over fold/mix. This is where the cake gets it fluffy lightness.
7. Take a larger pan and put the cakes in a bath water, fill it up halfway where the batter sits
8. Bake for roughly 1hr 30minutes, the top should brown lightly
9. When the cake is done, do not take it out of the oven right away, crack the oven door open and let it gradually cool down
10. Serve right away while the top crust is nice and crispy, or pop it in the fridge to chill.

Tips:
- When the cake is done, allow it cool down slightly, and if you plan to decorate, I would recommend slicing it right away, the cuts will be cleaner and neater, where as if you waited till tomorrow and chilled the cake, it becomes denser and cutting the cake won’t look as clean.

- Since everyone’s oven is different, I did add an extra 15 minutes baking time, I eyeballed when to take the cake out…so do keep and eye on your baking time.

- Whipped cream and fruits go very nicely with this cake.

- Got any questions? Or want me to bake something in particular? Feel free to ask in the comment box!