How To Bake Japanese Cheesecake

Delicious and Fluffy: How to Bake Japanese Cheesecake

Japanese cheesecake is a delightful and light dessert that is sure to impress your friends and family. Unlike its denser American counterpart, Japanese cheesecake is known for its airy texture and delicate flavor. If you’re looking to try your hand at baking this delectable treat, follow these simple steps to create your own Japanese cheesecake masterpiece.

Ingredients You’ll Need:

• Cream Cheese: 250g, softened at room temperature
• Unsalted Butter: 100g
• Whole Milk: 100ml
• Egg Yolks: 6
• Egg Whites: 6
• Caster Sugar: 100g
• Cake Flour: 60g
• Cornstarch: 20g
• Lemon Juice: 1 tablespoon
• Vanilla Extract: 1 teaspoon

Step 1: Preparing the Batter

Preheat your oven to 320°F (160°C). In a heatproof bowl, melt the cream cheese, butter, and milk over a double boiler. Once melted, remove the bowl from the heat and let it cool. Add the egg yolks one at a time, mixing well after each addition. Sift in the cake flour and cornstarch, and mix until smooth. Stir in the lemon juice and vanilla extract.

Step 2: Whipping the Egg Whites

In a separate clean, dry bowl, beat the egg whites with an electric mixer until foamy. Gradually add the caster sugar and continue to beat until stiff peaks form. The egg whites should be glossy and hold their shape when the beaters are lifted.

Step 3: Folding the Batter

Gently fold the whipped egg whites into the cream cheese mixture in three separate additions. Be careful not to deflate the egg whites, as they are crucial for creating the cake’s airy texture. Use a spatula to fold the mixture until no white streaks remain.

Step 4: Baking the Cheesecake

Pour the batter into a lined and greased 8-inch (20cm) round cake pan. Tap the pan on the counter a few times to release any air bubbles. Place the cake pan into a larger baking pan and fill the larger pan with hot water to create a water bath. Bake the cheesecake in the preheated oven for 25 minutes, then reduce the temperature to 300°F (150°C) and bake for an additional 55 minutes, or until the top is golden brown and the center is set.

Step 5: Cooling and Serving

Once the cheesecake is baked, turn off the oven and let the cake cool in the oven with the door slightly ajar for about an hour. This gradual cooling process helps prevent the cake from collapsing. Once cooled, remove the cake from the oven and let it cool to room temperature. Refrigerate the cheesecake for at least 4 hours or overnight before serving. Dust with powdered sugar and enjoy!

With these simple steps, you can create a delightful Japanese cheesecake that is sure to impress. Whether you’re a seasoned baker or just starting out, this recipe is a great way to add a touch of elegance to any occasion. So, roll up your sleeves, gather your ingredients, and get ready to bake a delicious and fluffy Japanese cheesecake!