How To Make Japanese Cheesecake
Savor melt-in-your-mouth bites with this Japanese cheesecake recipe. This pillowy and light dessert is topped with an apricot glaze.
- 1 tbsp unsalted butter, for greasing
- 6 large eggs
- 10⅗ oz cream cheese
- 4 tbsp unsalted butter
- 3⁄4 cup heavy whipping cream, plus 4 tsp
- 4½ tbsp sugar, plus ½ cup for egg
- 2⁄3 cup cake flour
- 2 tbsp lemon juice, (about ½ large lemon)
- 1⁄2 lemon, for zest
- 2 tbsp apricot jam, for glaze
- 2 tsp hot water, for glaze
Use a 9x4-inch cake pan. Cut parchment paper to line the bottom and sides of the cake pan. Cut 2 strips of paper 2x30-inch for straps.
Grease the cake pan and parchment paper with butter.
Place the 2 “straps” crisscross on the bottom of the cake pan so they form an “X.” Allow the excess paper to hang over the sides. Then, line the bottom and sides with the prepared parchment paper. The greased side of the paper circle should face up, and the greased side of the rectangular strip should face in toward the center of the pan.
Preheat the oven to 350 degrees F.
To prepare a double boiler, set a medium saucepan filled with 2-inch of water over high heat and bring to a simmer. Once simmering, cover and reduce the heat to maintain a steady simmer.
Separate the eggs into egg yolks and egg whites. Refrigerate the egg whites.
- In a large bowl, add cream cheese, unsalted butter, heavy whipping cream, and granulated sugar. Put the bowl over the saucepan with the simmering water.
- Using a silicone spatula, mash the cream cheese and butter. Once they are melted, use a whisk to blend everything together. Remove from the heat.
- While whisking, add the 6 egg yolks into the warm cream cheese mixture, one at a time. Make sure each egg yolk is blended well with the cream cheese mixture before adding the next one.
- Using a fine-mesh strainer, sift the cake flour into the batter. Whisk and blend together.
- Then pass the batter through the same fine mesh strainer into a clean large bowl, creating a silky texture for the batter.
Zest lemon into the batter. Then squeeze the juice from the lemon into a small bowl. Measure the lemon juice and add it to the batter. Whisk well to blend and set aside.
- Put the baking sheet inside the oven and pour in hot water until it is halfway up the sides or 1-inch deep. Close the oven door.
Add the cold egg whites into the large clean mixing bowl of a stand mixer. Make sure there is no oil or water in the bowl. Start whisking on medium speed for about 2 minutes until the egg whites become opaque, foamy, and bubbly. Then slowly add granulated sugar, ⅓ at a time while the mixer runs.
Once all the sugar is added, increase the mixer speed to high and beat the egg whites until soft to medium peaks form. The egg whites shouldn’t fold ribbons when lifted.
Using a whisk, mix ⅓ of the egg whites into the cream cheese mixture until incorporated. Then gently fold another ⅓ into the mixture.
Lastly, pour the mixture back into the mixer bowl and fold very gently.
- Pour the mixture into the cake pan all at once, avoiding air pockets while pouring. Tap the cake pan a few times on the kitchen counter to release any air pockets in the batter.
Place the cake pan into the baking sheet with the bain-marie that’s already in the oven. Reduce the oven temperature to 320 degrees F and bake for 70 to 75 minutes. Then, reduce the oven temperature to 300 degrees F and bake for another 10 minutes, or until the top is golden brown and a skewer inserted comes out clean.
Turn off the oven and leave the oven door slightly ajar for 15 to 20 minutes with the cake inside. Remove the pan from the oven. Gently pull out the cake from the pan using the 2 parchment paper straps (with help from another set of hands).
- Remove the parchment paper around the sides of the cake (leave the bottom paper). Combine the apricot jam and hot water in a small bowl. Brush the apricot mixture over the top of the cheesecake. Let cool to room temperature.
Serve the cake at room temperature or chill the cake for 1 to 2 hours before serving. Enjoy!
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