Contents
Introduction
Japanese cheesecake, also known as fluffy cheesecake or soufflé cheesecake, has taken the baking world by storm with its light, airy texture and subtle sweetness. This delightful cake wraps the rich flavors of cream cheese in a cloud-like body, making it perfect for any occasion. Whether you’re treating yourself or impressing guests, this recipe for fluffy Japanese cheesecake is sure to become a favorite.
Detailed Ingredients with measures
– Cream cheese – 250g
– Milk – 60ml
– Unsalted butter – 50g
– Granulated sugar – 100g
– Egg yolks – 4
– All-purpose flour – 40g
– Cornstarch – 20g
– Egg whites – 4
– Lemon juice – 1 tbsp
Prep Time
Preparation time for this recipe is approximately 20 minutes. It’s essential to take your time during the mixing and folding processes to achieve that desired fluffy texture.
Cook Time, Total Time, Yield
The cook time for the Japanese cheesecake is about 60 minutes. In total, from preparation to baking, it will take around 1 hour and 20 minutes to complete. This recipe yields one fluffy Japanese cheesecake, perfect for sharing or enjoying solo!
Detailed Directions and Instructions
Prepare the Pan
Grease an 8-inch round cake pan and line the bottom with parchment paper. Preheat your oven to 320°F (160°C).
Mix Cream Cheese and Butter
In a mixing bowl, combine cream cheese and butter. Mix until smooth and creamy, making sure there are no lumps.
Add Milk and Vanilla
Gradually add milk and vanilla extract to the cream cheese mixture, stirring until well incorporated.
Incorporate Egg Yolks
Add the egg yolks to the mixture one at a time, mixing well after each addition until everything is uniform.
Whisk Egg Whites
In a separate bowl, beat the egg whites until they form soft peaks. Gradually add sugar and continue whisking until stiff peaks form.
Combine Mixtures
Gently fold the whipped egg whites into the cream cheese mixture in three additions. Be careful not to deflate the batter.
Pour and Level
Pour the batter into the prepared cake pan. Use a spatula to level the top.
Bake in a Water Bath
Place the cake pan inside a larger baking dish filled with hot water. Bake in the preheated oven for about 60-70 minutes, or until the cheesecake is set and the top is lightly golden.
Cool Down
Remove the cheesecake from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Chill Before Serving
Refrigerate the cheesecake for at least 4 hours or overnight for better texture and flavor.
Notes
Oven Temperature
Ensure your oven is calibrated correctly to avoid undercooking or overcooking the cheesecake.
Egg Temperature
Using room temperature eggs will help achieve a smoother batter.
Storage
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Serving Suggestion
This cheesecake can be topped with fresh fruit, whipped cream, or a dusting of powdered sugar before serving.
Cook techniques
Whipping Egg Whites
To achieve a light and airy cheesecake, it’s essential to whip the egg whites until they form stiff peaks. This process incorporates air into the mixture, which helps the cake rise and become fluffy.
Gently Folding Ingredients
When combining the whipped egg whites with the cream cheese mixture, use a gentle folding technique. This preserves the air you’ve incorporated, ensuring the cheesecake remains light and doesn’t become dense.
Bain-Marie Method
Baking the cheesecake in a bain-marie (water bath) helps regulate the temperature. This prevents the cake from baking too quickly and ensures even cooking, yielding a smooth and creamy texture.
Using Room Temperature Ingredients
Make sure to use room temperature cream cheese and eggs. This allows for smoother mixing and a more uniform batter, which contributes to the overall texture of the cheesecake.
FAQ
Can I use a different type of cheese for this recipe?
It’s best to use cream cheese for authenticity, as it gives the cheesecake its characteristic flavor and texture. Substitutes may alter the final result.
What if I don’t have cream of tartar?
You can omit cream of tartar, but it helps stabilize the egg whites. If you don’t have it, ensure you whip the egg whites carefully to maintain their stability.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. Just store it in the refrigerator, covered, until you’re ready to serve.
How do I know when the cheesecake is done baking?
The cheesecake should have a slight jiggle in the center when done. It will continue to set as it cools down.
Can I add flavors or toppings to this cheesecake?
Absolutely! You can incorporate flavors like vanilla or matcha into the batter, or top the cheesecake with fruits, whipped cream, or sauces for added sweetness.
Conclusion
The Fluffy Japanese Cheesecake is a delightful dessert that combines the lightness of a soufflé with the creaminess of a cheesecake. It’s perfect for those who enjoy a subtly sweet flavor and a melt-in-your-mouth texture. With its unique method of preparation and airy consistency, this cheesecake is sure to impress at any gathering.
More recipes suggestions and combination
Matcha Japanese Cheesecake
Infuse your cheesecake with earthy matcha powder for a delightful twist. The vibrant green color and distinct flavor will elevate your dessert experience.
Citrus Japanese Cheesecake
Add zest from lemons, oranges, or yuzu to your cheesecake batter for a refreshing citrus note that brightens up the classic flavor.
Chocolate Japanese Cheesecake
Incorporate melted chocolate into your batter for a rich and indulgent chocolate variation that satisfies any sweet tooth.
Fruit Topped Japanese Cheesecake
Serve your Japanese cheesecake with a variety of fresh fruits like strawberries, blueberries, or peaches to add a pop of color and natural sweetness.
Matcha and Adzuki Bean Combination
Combine matcha with sweet adzuki beans on top for a traditional Japanese dessert experience that offers both flavor and texture.
