Soft Japanese Cheesecake

"What is Japanese Cheesecake?" And "How is it different from other 'normal' cheesecakes?" i hear you ask.

Well, Japanese Cheesecake is a mixture between the more traditional creamy cream cheesecakes and a sponge cake. This style of cheesecake is popular in - yes you guessed it - Japan, but other Asian countries too.

The texture is light, soft and airy and tends not to be as sweet as traditional cheesecakes. Below, is one i made earlier.

Japanese Cheesecake recipe

220g cream cheese (Philadelphia)
200ml milk
60g unsalted butter
6 eggs separated
140g sugar
60g flour
20g corn starch 

Firstly, add your cream cheese and milk to a bowl and melt it over a pan of hot water. Then add the unsalted butter and stir it in until it melts. Ok, you then set it aside. Separate the egg whites and yolks. Add about 40g of sugar into the yolks and whisk until its a lemony colour. Once that is done, add the yolk into the cheese mixture and stir. After that is combined, sieve the flour and corn starch in and it should be still runny but a little bit thick too. Then, add a little bit of sugar into the egg whites to stabilise them and whisk until soft peaks adding the rest of the sugar into 3 sections. Add the egg whites (meringues) into the mixture again into 3 sections and do this ever so delicately. If you mix it roughly it will deflate the meringue and take the air out of the cheesecake.

Add the whole mixture into a 8inch springform tin. Cover the inside with baking paper and wrap foil around the outside of the tin with about 2-3 layers, so water doesn't seep through. Fill the tin with the mixture and add about 1inch of hot water into another pan and let the cheesecake mixture sit inside the water pan

Lastly, bake in a 150 degree oven for about 1 hour and 20 minutes.

Let me know if you try this out yourself!

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