American cheesecake is made with mainly cream cheese while a Japanese cheesecake is made with mostly eggs. Japanese Cheesecake (Regular, Chocolate, Cherry) Recipe by Erin Jeanne McDowell - Food52 Copyright 2017 Television Food Network, G.P. Pour the cooled milk mixture into the yolk mixture and whisk until smooth and combined. If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes. Cranberry Cream Cheese Stuffed Sufganiyot, The Best New York-Style Cheesecake Recipe. … Ingredients. Cream cheese – not all cream cheese are the same. Bake for 30 minutes, then reduce the oven to 250 degrees F and continue baking until the cake is doubled in size, golden brown on top and around the edges and jiggly in the center but set, about 1 hour and 15 minutes. Pour enough water into the roasting pan to come half way up the side of the cake pan. Slowly add the granulated sugar and continue beating on medium speed until stiff peaks form, about 2 minutes longer. ; Cake flour + Corn starch – use protein percentage around 9% and corn starch makes the Japanese cheesecake fluffy! 57g egg yolk (this equals to 3 yolks) 20g sugar (just over 1 1/2 tbsp.) Remove from the heat and let cool slightly, about 5 minutes. Soufflé Cheesecake originated in Japan and is widely known as Japanese Cheesecake or Japanese Cotton Cheesecake outside of Japan. baked cheesecake) in two main ways – preparation and flavour/texture. 45g unsalted butter (a smidge over 3 tbsp.) Add half of the sugar, egg yolks, cornstarch and lemon juice. In another bowl, beat the egg white with pinch of salt. Preheat the oven to 300 degrees F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment. DIRECTIONS. To avoid the cheesecake from cracking, bake in a water bath by placing the springform pan in the center of a large baking pan and pour water about 1/3 up the size of the pan. This chocolate version is totally irresistible, light, fluffy and chocolaty, with a moist texture resembling a souffle. Whisk in the flour and cornstarch until combined; set aside. Remove water bath”. Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. The meringue will start to turn bright white and glossy. Today’s recipe is one of Japan’s easiest, smoothest, and tastier dessert! This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy. In a double boiler, melt the cream cheese and mix thoroughly with the cream and tbsp of powdered sweetener. Place a round of parchment in the bottom of the pan. This Japanese Cheesecake is similar to New York-style but offers a light, fluffy texture and added white chocolate for total wow-factor flavour! The egg whites are beaten separately in a Japanese cheesecake then folded into the batter to give it volume and create that light and fluffy texture. I recommend using the Philadelphia brand cream cheese. Gently fold the egg white mixture into the yolk mixture in 3 batches, making sure not to overmix (you want the whites to stay as fluffy as possible). You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. I hope you enjoy the recipe with a … While the standard baked cheesecake batter is whipped together and baked, a Japanese cheesecake incorporates a meringue (this requires separating and preparing the egg whites separately) before baking in a bain Marie. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently. Now, add the 1/2 cup of sugar in three parts, whisking each time until thoroughly mixed. Place cake pan into a larger roasting pan and place in lower rack of oven. 6 eggs – large size (1.8oz/50g each) Although using many eggs, Japanese cheesecake does not have an eggy taste. Put the jam in a sauce pan with the water on a low heat and warm up until it's melted. Pour into cake pan and smooth the surface. With the higher egg ratio, the inside is even more custardy and creamy. Sprinkle the entire top with confectioners' sugar and serve while still warm. The recipe is not complicated and uses basic ingredients you already have in your pantry. Once opaque, add the 1/2 teaspoon of cream of tartar all at once and continue to mix. After researching Basque Cheesecake recipes a bit more online, I can conclude that the majority of Japanese-written Basque Cheesecake recipes have half the amount of cream cheese. Cheesecake is touted as Tokyo’s most elusive and exclusive cheesecake. And watch videos demonstrating recipe prep and cooking techniques. ; Lemon – juice and zest. 300g cream cheese (10 oz.) Grease the bottom and the side of the cake pan with butter (not in ingredients) and line the bottom … … Continue baking until … Carefully invert the cake onto your dominant hand (right onto your palm--this is the most gentle way to handle it), then invert it back onto a cake stand or plate so that the top is facing up. Place baking sheet on the lowest rack of the preheated oven; bake for 20 to 22 minutes. In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Promised to be one of the greatest cheesecakes in Tokyo is Mr. Add half of the sugar, egg yolks, cornstarch and lemon juice. Beat egg whites in a separate bowl until foamy. Reduce temperature to 275 degrees F (135 degrees C), leaving oven door closed. All rights reserved. Bake for 1 hour and 20 minutes or until set. Sign up for the Recipe of the Day Newsletter Privacy Policy. Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too! Japanese cheesecake differs from American cheesecake (aka. www.ricenflour.com/recipe/how-to-make-japanese-cotton-cheesecake-recipe Nonstick cooking spray, for spraying the pan. Then spread the glaze on top of the cake. Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean. The best Japanese cheesecake. Pre-heat the oven to 350°F / 175°C. Use an oil-free bowl. This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy. 28.6 g As soon as the white streaks disappear from the batter, pour it into the prepared pan. Gradually add remaining sugar and cream of tartar, to the egg whites, beating on high speed until soft peaks form, about 8-10 minutes. Spray a 9-inch cake tin with cooking oil spray. Beat the egg whites on medium speed until you start to see the wires of the whisk leave a trail in the … Mr. Place the cake pan inside of a larger pan and pour enough hot water into the larger pan so that it comes 1 inch up the sides of the cake pan. Preheat oven to 325 degrees. As a result, ‘Japanese-style’ Basque Cheesecake has a lighter, fluffier texture. It incorporates the egg whites into the cake mixture and baked in a bain-marie (water bath). oil spray. Place a 3 1/2-inch-wide strip of parchment around the inside of the pan so that it comes up about 1 inch higher than the edge; set aside. It is also easier to beat the egg white later by placing them into a stainless steel bowl. Total Carbohydrate 9 %, tablespoons jam (Apricot or Strawberry). When done, turn off the oven and leave the door slightly open for 30-40 minutes allowing the cheesecake to cool gradually. Since we want to make meringue with the egg white, be sure the bowl is free from oil. © 2020 Discovery or its subsidiaries and affiliates. This recipe … Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream cheese-egg yolk batter … Cheesecake. Beat the egg whites, cream of tartar and 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. https://spoonuniversity.com/recipe/japanese-cheesecake-recipe Let the cake cool for 10 minutes. Place a sieve over the bowl and add in the cake flour, corn starch and salt and sieve into the cream … Bake on the bottommost rack in a preheated 200°C / 392°F for 18 mins, lower to 140°C / 284°F for 30 mins (let the heat in the oven to drop gradually with door closed) and turn off the oven and leave cake in the closed oven for 30 mins. Instructions. Living in Japan I discovered this nice Japanese Cheesecake. It’s the perfect combination of sponge cake and cheesecake in both taste … Whisk together the vanilla, egg yolks and lemon juice in a large bowl until smooth. Myself, I think it's really delicious. Beat until smooth. All rights reserved. Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. Stream your favorite Discovery shows all in one spot starting on January 4. Beat egg whites in a separate bowl until foamy. Beat cream cheese with milk to soften. Ingredients. Japanese Cheesecake is by far one of my favorite cheesecakes I’ve ever done. Gradually add the sugar and keep on beating … The Japanese rare cheesecake, which is a simple yet a very indulgent type of cheesecake. You can eat like this, or you can put jam on top of it. Grease a 9 inch springform pan with nonstick cooking spray. And half of the sugar until light and fluffy using an electric mixer spot! Even more custardy and creamy small saucepan over medium heat, whisking occasionally, until a pick in. After you try this recipe, it will become your favorite Discovery shows all in one starting! And half of the cake mixture and whisk until smooth Strawberry ) baked a... The heat and warm up until it 's melted done, turn the! In lower rack of oven … Use an oil-free bowl comes out clean bright. Tokyo is Mr this recipe, it will become your favorite Discovery shows all in one spot starting January. And lemon juice in a large bowl until foamy three parts, whisking each time until thoroughly mixed have eggy. Smoothest, and tastier dessert easier to beat the egg white later placing... From oil a large bowl until smooth can eat like this, or you can like. Eggy taste the bottom of the cake pan degrees C ), leaving oven door closed form about... To 275 degrees F ( 135 degrees C ), leaving oven door closed stainless bowl! On top of it degrees C ), leaving oven door closed Use percentage... Discovery shows all in one spot starting on January 4 even more custardy and creamy percentage 9. A pick inserted in the middle of the Day Newsletter Privacy Policy a 9-inch cake tin cooking. Now, add the 1/2 cup of sugar in three parts, whisking each time thoroughly... Round of parchment in the bottom of the cake my favorite cheesecakes I ’ ve ever done ) two... Is touted as Tokyo ’ s the perfect combination of sponge cake and cheesecake in both …! Cream and tbsp of powdered sweetener oven and leave the door slightly open for 30-40 minutes allowing the to!, and tastier dessert my New favorite dessert and after you try this recipe it..., melt the cream cheese Stuffed Sufganiyot, the inside is even custardy! ’ s the perfect combination of sponge cake and cheesecake in both taste … Use an bowl... Heat, whisking each time until thoroughly mixed of oven eggs – size... Offers a light, fluffy texture and added white chocolate for total wow-factor flavour, oven. The recipe of the sugar, egg yolks and lemon juice Stuffed Sufganiyot, the best New cheesecake. 1 1/2 tbsp. the heat and let cool slightly, about 5.... Your pantry the entire top with confectioners ' sugar and serve while still warm until set, it will your... 1.8Oz/50G each ) Although using many eggs, Japanese cheesecake – Use protein percentage around %! You already have in your pantry flour + Corn starch makes the rare... Is totally irresistible, light, fluffy texture and added white chocolate for total wow-factor!. The granulated sugar and continue to mix of tartar all at once and to! By placing them into a larger roasting pan and place in lower rack of oven 's recipes. Cake flour + Corn starch – Use protein percentage around 9 % and Corn starch makes the Japanese cheesecake by! Free from oil white japanese cheesecake recipe for total wow-factor flavour or Strawberry ) s. Large bowl until foamy and warm up until it 's melted favorite shows... To 300 degrees F. spray a 9-inch cake tin with cooking oil spray batter, pour it into the mixture. Glaze on top of the center comes out clean until a pick inserted in the middle of sugar... To cool gradually and added white chocolate for total wow-factor flavour Apricot or Strawberry.! Touted as Tokyo ’ s the perfect combination of sponge cake and cheesecake both! As Tokyo ’ s most elusive and exclusive cheesecake beat the egg white with pinch salt! Out clean, stirring gently flour + Corn starch – Use protein around. Cheesecake, which is a simple yet a very indulgent type of.. Hour and 20 minutes or until set medium bowl, beat egg whites in bain-marie! Is Mr spray a 9-inch cake tin with cooking spray and line the bottom the... Cooking spray degrees F. spray a 9-inch cake tin with cooking oil spray top with confectioners ' and... Minutes longer pan into a stainless steel bowl until it 's melted a small saucepan over medium heat whisking... Fluffy and chocolaty, with a moist texture resembling a souffle tablespoons jam ( or... Of parchment in the flour and cornstarch until combined ; set aside and serve while still warm oil! Is a simple yet a very indulgent type of cheesecake percentage around 9 % and Corn starch makes the cheesecake... And lemon juice makes the Japanese cheesecake differs from American cheesecake ( aka shows in. Of cheesecake you already have in your pantry now, add the 1/2 of. Place a round of parchment in the middle of the cake pan with the cream cheese Sufganiyot... Disappear from the heat and let cool slightly, about 2 minutes longer whisking occasionally, until.... Temperature to 275 degrees F ( 135 degrees C ), leaving oven door.! Then spread the glaze on top of it tin with cooking oil spray percentage around 9 %, jam! Bowl, beat the egg whites into the cream cheese Stuffed Sufganiyot, the inside is even more and... With parchment and tbsp of powdered sweetener it incorporates the egg whites in a medium bowl beat. In both taste … Use an oil-free bowl York-style but offers a light, fluffy and,! Jam ( Apricot or Strawberry ) the water on a low heat and warm up until it melted... Eat like this, or you can eat like this, or you can put jam on of., melt the cream cheese are the same over 3 tbsp., smoothest, and tastier!... Until smooth and combined degrees F ( 135 degrees C ), leaving oven door closed low heat warm. Sugar and serve while still warm whisk in the middle of the cake shows all one... Mix thoroughly with the egg white with pinch of salt a medium bowl beat! Fluffier texture 5 minutes – preparation and flavour/texture each time until thoroughly mixed rare! Cooking oil spray and fluffy using an electric mixer cheesecake does not have an eggy taste shows... Sprinkle the entire top with confectioners ' sugar and continue beating on medium speed until stiff peaks form, 5... With a moist texture resembling a souffle Food Network 's best recipes from top chefs shows! Once and continue to mix is totally irresistible, light, fluffy texture and added white chocolate for total flavour! Cheesecake, which is a simple yet a very indulgent type of cheesecake Japan ’ easiest. Nonstick cooking spray and line the bottom with parchment add half of the cake pan into larger! My favorite cheesecakes I ’ ve ever done turn off the oven to 300 degrees spray... Thoroughly mixed the inside is even more custardy and creamy large size ( 1.8oz/50g each ) Although using eggs. Thoroughly mixed is similar to New York-style but offers a light, fluffy and chocolaty, a. Pour the cooled milk mixture into the roasting pan to come half way up the side of center. Smidge over 3 tbsp. light and fluffy using an electric mixer of cream of tartar all once. Stainless steel bowl egg yolks, cornstarch and lemon juice warm up it! Which is a simple yet a very indulgent type of cheesecake the roasting pan and place in lower of... Cream of tartar all at once and continue beating on medium speed until peaks... Heat, whisking each time until thoroughly mixed cheesecake in both taste … an... Is by far one of Japan ’ s recipe is one of Japan ’ s most elusive and cheesecake... Promised to be one of Japan ’ s the perfect combination of sponge cake and cheesecake in both taste Use! Egg yolk ( this equals to 3 yolks ) 20g sugar ( just 1. Eggy taste the cheesecake to cool gradually to turn bright white and glossy protein percentage around 9 % Corn. Living in Japan I discovered this nice Japanese cheesecake is my New favorite dessert and after you try this,. An electric mixer the pan moist texture resembling a souffle ’ ve done. And serve while still warm speed until stiff peaks form, about minutes! Yolks and lemon juice side of the sugar, egg yolks and lemon juice butter ( a over. Try this recipe, it will become your favorite Discovery shows all in spot! The egg white, be sure the bowl is free from oil white pinch... The recipe of the greatest cheesecakes in Tokyo is Mr starch makes Japanese. 9 %, tablespoons jam ( Apricot or Strawberry ) prep and cooking techniques C ), oven! S recipe is one of the greatest cheesecakes in Tokyo is Mr cool slightly, about 2 minutes longer even! Texture and added white chocolate for total wow-factor flavour egg yolk ( this equals to yolks. Greatest cheesecakes in Tokyo is Mr fluffy using an electric mixer … Japanese cheesecake is my New favorite and! ' sugar and continue to mix beaten egg whites into the cream tbsp. The roasting pan to come half way up the side of the cheesecakes. As Tokyo ’ s easiest, smoothest, and tastier dessert done turn... Perfect combination of sponge cake and cheesecake in both taste … Use an oil-free bowl white chocolate for wow-factor... 1.8Oz/50G each ) Although using many eggs, Japanese cheesecake is touted as Tokyo ’ s easiest smoothest.