Japanese cheesecake, also known as Japanese light cheesecake or Japanese cotton cheesecake, is a delightful and airy treat that combines the creamy richness of cheesecake with the soft, fluffy texture of a sponge cake. This unique dessert originated in Japan and has gained popularity worldwide for its melt-in-your-mouth texture and mild, sweet flavor. If you’re a fan of cheesecake but find traditional versions too dense or heavy, Japanese cheesecake is the perfect alternative. In this article, we’ll guide you through the step-by-step process of making this delightful treat at home.
Ingredients
To make a classic Japanese cheesecake, you’ll need:
- Cake Base Ingredients:
- 3 large eggs, separated
- 60g granulated sugar (for egg yolks)
- 3 tablespoons cornstarch
- 100ml whole milk
- 1 teaspoon vanilla extract
- 220g cream cheese, softened
- 50g unsalted butter, melted
Sponge cake layer Ingredients (Sponge Cake Layer):
- 30g granulated sugar (for egg whites)
- 50g cake flour (sifted)
- Other Ingredients:
- A small amount of butter (for greasing the pan)
- Parchment paper (for lining the pan)
- Hot water (for water bath)
Equipment
You’ll also need the following equipment:
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 8-inch (20 cm) round cake pan
- Cooling rack
- Aluminum foil or oven-safe dish (for water bath)
- Oven
Instructions
Now that you have all your ingredients and equipment ready, let’s get started!
Step 1: Prepare the Cake Pan
Grease and Line the Pan: Lightly grease the bottom and sides of your 8-inch round cake pan with a small amount of butter. Line the bottom with parchment paper and lightly grease the parchment paper as well. This will help the cake release easily from the pan after baking.
Step 2: Make the Cheese Mixture
Prepare Egg Yolks and Sugar: In a medium mixing bowl, whisk together the egg yolks and 60g of granulated sugar until the mixture is pale yellow and well combined. This will help create a creamy texture in the final cake.
Add Cornstarch and Milk: Sprinkle the cornstarch over the egg yolk mixture and gently whisk to combine. Gradually add the milk, whisking continuously to avoid lumps. Add the vanilla extract and whisk until smooth.
Melt Cream Cheese and Butter: In a separate bowl, microwave the softened cream cheese and melted butter until they are combined and smooth. Be careful not to overheat, as this could cause the mixture to separate.
Combine Cheese Mixture: Gradually add the cream cheese and butter mixture to the egg yolk mixture, whisking continuously until well combined. The mixture may look a bit curdled at first, but don’t worry—it will smooth out as you mix.
Step 3: Prepare the Egg Whites
Whip Egg Whites: In a clean, dry mixing bowl, whip the egg whites until they form soft peaks. Gradually add the remaining 30g of granulated sugar, a little at a time, while continuing to whip until the egg whites are glossy and hold stiff peaks.
Step 4: Combine the Ingredients
Fold in Egg Whites: Gently fold a small amount of the whipped egg whites into the cheese mixture to lighten it. Then, gradually fold in the remaining egg whites, being careful not to deflate them. Use a spatula to gently fold the mixtures together until just combined.
Sift in Cake Flour: Sift the cake flour over the mixture and gently fold it in until just combined. Avoid overmixing, as this could cause the cake to become dense and tough.
Step 5: Bake the Cheesecake
Pour Batter into Pan: Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
Prepare Water Bath: Place the cake pan in the center of a larger aluminum foil-lined or oven-safe dish. Pour enough hot water into the dish to come halfway up the sides of the cake pan. This will help create a moist baking environment and prevent the cake from cracking.
Bake: Place the dish in the preheated oven and bake at 325°F (165°C) for about 60-70 minutes, or until the top of the cake is golden brown and set. The cake will continue to firm up as it cools, so don’t worry if it still feels a bit jiggly in the center when you take it out of the oven.
Step 6: Cool and Chill the Cheesecake
Cool in Pan: Remove the cake pan from the water bath and let it cool on a wire rack for about 15 minutes. Then, run a knife around the edges of the pan to loosen the cake and invert it onto a cooling rack lined with parchment paper. Peel off the parchment paper from the bottom of the cake.
Chill: Wrap the cooled cake in plastic wrap and place it in the refrigerator for at least 4 hours, or overnight. This step is crucial, as it allows the cake to set and develop its signature soft, fluffy texture.
Tips for Perfect Japanese Cheesecake
Room Temperature Ingredients: Make sure all your ingredients, especially the eggs and milk, are at room temperature before you start. This will help them mix together more easily and create a smoother batter.
Gentle Mixing: When folding the egg whites into the cheese mixture, be gentle and avoid overmixing. Overmixing can cause the cake to become dense and lose its fluffy texture.
Water Bath: Using a water bath is key to creating a moist and tender cheesecake. It helps to regulate the oven temperature and prevents the cake from drying out or cracking.
Chilling: Don’t skip the chilling step! It’s essential for the cake to set and develop its unique texture.
Serving and Decorating
Once your Japanese cheesecake is fully chilled, it’s ready to serve! You can slice it into wedges and enjoy it plain, or decorate it with a dusting of powdered sugar, fresh berries, or a drizzle of melted chocolate. It’s also delicious served with a scoop of vanilla ice cream or a dollop of whipped cream.
Conclusion
Making Japanese cheesecake may seem like a daunting task, but with the right ingredients and techniques, it’s actually quite straightforward. This delicious treat combines the best of cheesecake and sponge cake, resulting in a light, fluffy, and airy dessert that’s sure to impress your friends and family. Whether you’re a seasoned baker or a kitchen novice, give Japanese cheesecake a try—you won’t be disappointed!
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