Japanese Cheesecake Recipe

This creepy Japanese cheesecake is also called Japanese cotton cheesecake. It’s the fluffier, lighter alternative to the classic cheesecake and tastes mildly sweet and slightly spicy, yet rich and creamy.

If you’ve ever eaten Japanese cheesecake, you know why it’s so special. As soon as the cheesecake comes out of the oven, the show begins! When warm, it can be shaken and then becomes the fluffiest cheesecake that still tastes rich and creamy even after it cools. Added with vanilla and lemon zest, the cheesecake has the perfect amount of sweet vanilla and bright citrus that makes us want another bite!

What is Japanese Cheesecake?

Japanese cheesecake is also known as Japanese cotton cheesecake and soufflé-style cheesecake. It is a meringue-based cheesecake created by Japanese chef Tomatoro Kuzuno and made famous by Uncle Tetsu’s Cheesecake bakery. Japanese cheesecake is known for its wobbly, spongy and fluffy texture when warm, which becomes creamier and richer as it cools. It is lighter than the New York Cheesecake and our ube Basque Cheesecake because it has less cream cheese and sugar and is lightened with meringue.

Japanese Cheesecake Recipe:

Ingredients for Japanese Cheesecake Recipe:

Eggs – Our recipe is based on large eggs. So make sure to use large eggs, otherwise the cheesecake batter may not get the right consistency.

Cream Cheese – Full fat cream cheese is best because it gives the best flavor to the cheesecake. We also recommend letting the cream cheese soften. So take it out of the fridge earlier.

Whipped cream – We recommend using whipping cream as it is richer and adds richness to the cheesecake. But whole milk is also a good option.

Butter – Be sure to use unsalted butter and cut the butter into smaller pieces so it melts more easily.

Cake flour – This keeps the Japanese cheesecake soft and fluffy as cake flour contains the least amount of gluten. Lemon zest and

vanilla – These are optional flavors that we highly recommend for the cheesecake. Lemon zest adds brightness and both are great flavor combinations for cream cheese.

Sugar – White granulated sugar and granulated sugar work best for this recipe because the sugar dissolves faster.

Lemon juice – serves to stabilize the protein to make meringue. You can also use some plain white vinegar instead.

Optional topping – Enjoy the Japanese cheesecake with berries, fruit and whipped cream. You can also dust the cheesecake with caster sugar or spread some apricot marmalade on the surface.

How to make Japanese Cheesecake Recipe:

1. Prepare equipment and ingredients.

Japanese cheesecake is a meringue-based dessert. Therefore, it is best to have ingredients and equipment on hand so that you can quickly follow the recipe. So preheat the ovens, prepare the pans and gather all the ingredients before you start.

2. Heat in a water bath.

Mix cream cheese, butter and heavy cream in a heatproof bowl. Heat it in a water bath and beat the mixture until a uniform and smooth mass is obtained.

3. Finish the basic dough.

Add the egg yolk and mix. Then sift the flour and beat until no dry flour is visible. Finish with lemon zest and vanilla. Mix until well combined. Set aside.

4. Make the meringue.

Combine the egg whites and lemon juice and beat on medium speed until fluffy. While stirring, add ⅓ of the sugar before the meringue reaches a soft peak. Reduce the speed to medium and continue beating until the meringue reaches medium soft peaks.

5.Mix meringue and dough.

Add ⅓ of the meringue to the base dough and stir gently until a smooth mixture forms. Repeat the process two more times to bring all the meringue together. Be careful when folding to avoid deflating the meringue! Bake the cheesecake. Pour the batter into the prepared cake tin and pat it down to form large bubbles.

6. Bake the cheesecake

in the water bath for about 80 to 90 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

7. Remove the cheesecake.

Wipe the outside of the cake pan, turn the cake pan on its side and rotate it every 20 to 30 seconds until the cheesecake is completely released from the pan. Turn the cheesecake out onto a baking sheet and remove the baking paper from the bottom. Place it upright on another plate.

8. Enjoy it.

Let the cheesecake cool on the plate. Enjoy the Japanese hot or completely chilled or after it has been in the fridge for at least 1 hour.

Storage

Leftover Japanese cheesecake can be stored in the refrigerator for up to 3 to 4 days. Make sure you wrap it well or store it in an airtight container. Japanese cheesecakes also freeze very well. Store it in an airtight container and it will last up to 2 months. We recommend pre-slicing the cheesecake so you can enjoy as many pieces as you like.

Frozen Japanese cheesecake can be thawed overnight in the refrigerator or at room temperature. The cheesecakes also taste delicious frozen! They taste a bit like ice cream cheesecake

FAQ

What does Japanese cheesecake taste like?

Japanese cotton cheesecakes have a melt-in-your-mouth texture that is mildly sweet, slightly spicy, rich and creamy, but also light and fluffy, similar to the texture of sponge cakes and fluffy soufflés.

Japanese cheesecake versus New York cheesecake

A good, classic New York cheesecake is rich, silky and smooth. It is also strongly flavored with cream cheese and has a sort of buttery crust. Japanese cheesecake, on the other hand, is fluffy and melts in your mouth. Imagine a cross between a super tender cake and a soufflé. Japanese cheesecake is also lighter in taste. It is mildly sweet and slightly spicy. It is also crust-free.

Do you eat Japanese cheesecake hot or cold?

Japanese cheesecake can be enjoyed warm or cold! Whether warm or hot, the fluffiness of the cheesecake is at its peak. You can see the iconic movement. It will taste good, but will be quite eggy. In our opinion, Japanese cheesecake tastes best when completely cooled, or even after at least an hour of refrigeration. The cheesecake tastes creamier and richer and you can taste the overall flavors better.

Nutritions

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