Japanese Cheesecake
- Vegetarian
- Energy Kcal 284
- Carbohydrates g 33.6
- of which sugars g 26.1
- Protein g 7.9
- Fats g 13.2
- of which saturated fat g 7.22
- Fiber g 0.2
- Cholesterol mg 149
- Sodium mg 156
- Difficulty: Difficult
- Prep time: 15 min
- Cook time: 1 h 30 min
- Serving: 8
- Cost: Low
PRESENTATION
Japanese cheesecake is kinda like a dream, really—a cloud-like texture that gives you this amazing experience with each bite. And look, unlike those dense cheesecakes from Western bakeries, this one's more like a tender, airy pancake or those soft mascarpone cream sandwiches everyone loves. So, so fluffy. People often say it's like a piece of fluffy cake that practically melts on your tongue. And here's the thing: it's not overly sweet. Which is great. The subtle flavor just shines through—making it perfect with tea or coffee, no question.
The magic? It comes from those traditional Japanese baking techniques—really, it's about creating a distinct fluffy cheesecake texture that truly stands out. And you know what, simpler versions have popped up lately, using as few as three ingredients. Seriously good. They still hit that soft, moist finish everyone adores. It's often compared to a soufflé or those jiggly pancakes in Japan, and for a good reason. This method results in a soufflé cheesecake that wobbles and jiggles with the slightest nudge, earning the nickname jiggly cheesecake.
To be honest, it's surprising how light it feels—almost too delicate to hold together. Imagine eating a sweet cloud—light, sweet, and just the right amount of tangy flavor from the cheese. Fans of Japanese cuisine love how this cotton cheesecake fits so seamlessly among other treats, and it always stands out at parties or family gatherings. Whether you're on the hunt for a fun dessert or just something different from the usual, this Japanese dessert is pretty much an experience that's both playful and dreamy. For sure, anyone who loves soft, gentle sweets will find themselves reaching for another forkful, eager to relive that melt-in-your-mouth sensation. Really really good.
You might also like:
- INGREDIENTS
- Ingredients for a 6-inch diameter pan (bottom)
- Cream cheese 8.8 oz (250 g) - at room temperature
- Whole milk 0.4 cup (100 g) - at room temperature
- Eggs 8.8 oz (250 g) - (about 5 medium) at room temperature
- Cream of tartar ¼ tsp (1 g)
- Sugar ¾ cup (160 g)
- Butter ½ cup (100 g) - at room temperature
- Type 00 flour 0.4 cup (50 g)
- Cornstarch 2 ½ tbsp (20 g)
- Powdered sugar to taste - to sprinkle the surface
How to prepare Japanese Cheesecake
To prepare the Japanese cheesecake, make sure all ingredients are at room temperature. Then, immediately put some water in a large baking pan and place it in the oven: heat it in static mode at 356°F, so that the water will be sufficiently hot for the bain-marie cooking of the cake. In the meantime, take the eggs (at room temperature) and separate the yolks from the whites: beat the whites with cream of tartar 1 and gradually add 80 grams of sugar while the beaters are running 2. As soon as the mixture is very frothy 3, turn off the beaters and clean them thoroughly.
In a bowl, pour the cream cheese, add the remaining sugar 4 and mix everything using the cleaned beaters again 5. Then, slowly pour in the room temperature milk while continuing to process the mixture 6.
Once absorbed, add the softened butter cut into small pieces gradually 7. Once the butter is completely absorbed, and with the beaters still running, gradually add the flour 8 and cornstarch 9;
finally, add the yolks, still at room temperature. Be sure to add them gradually 10: continue working the mixture to absorb them 11. At this point, if you notice lumps of cheese in the mixture, you can strain the mixture through a large-mesh sieve 12, otherwise you can skip this step.
Take the previously beaten egg whites and add them to the bowl a little at a time 13. Gradually fold them in with a gentle movement from bottom to top with a spatula 14, making sure not to deflate the egg whites. Only when the first spoonful of egg whites is absorbed can you add the next one 15.
Finally, butter and flour a 6-inch diameter pan (measured at the bottom), 8-inch diameter (at the top), and 5-inch height and pour the mixture (16-17). Place the dish in the bain-marie pan. Bake everything on the lowest shelf of the oven and cook for 20 minutes at 356°F, then lower the temperature to 320°F and continue for another 70 minutes. Once the cake is cooked, turn off the oven, remove the bain-marie pan and let the cheesecake cool completely in the slightly open oven, then remove the cake from the oven 18.
Let it cool completely: don’t worry if once cooled you notice that the cake has relaxed a bit by deflating 19. At this point, place the pan in the refrigerator for at least 3 hours, so that everything can firm up well. Unmold on a serving plate 20, dust with powdered sugar 21; enjoy your Japanese cheesecake!