Japanese Cheesecake – Creamy & Light
by munatycooking • 11/09/2012 • Dessert • 18 Comments
I’ve never tasted Japanese cheesecake in a coffee shop, or had it at a friend’s place. I saw it’s image on internet and read how people enjoyed the taste, texture, and the feeling left afterward. Couldn’t help but to bake it!
I’ve also read that many have failed in baking it, which scared me a bit. Baking this beauty is no joke but it’s not impossible.
I’m going to share how I made it work, what are the things to avoid, and please don’t laugh at the measurement, yes! I used a measuring spoon for everything, but take a look at the result.
Before going any further it’s fair that I mention two sources that helped this cheesecake be a success.
Christine’s Recipes I took tips from here.
Bjoycefull Got ingredients from this video, and made few changes.
Here it is …
- 11 tablespoons cream cheese
- 2 tablespoons melted butter
- 8 1/2 tablespoons milk
- 2 3/4 tablespoon all purpose flour
- 2 tablespoons corn flour (corn starch)
- Pinch of salt
- 1/2 teaspoon vanilla
- 4 medium eggs (Separate the whites from the yolks)
- 8 tablespoons sugar
- In a medium saucepan, add cream cheese, butter, and milk.
- Put it on a water bath on medium heat, stir until mixture dissolves, turn of heat and keep aside.
- In a bowl beat the egg yolks and vanilla just until well combined.
- Add the warm milk mixture to the egg yolks while whisking.
- Sift flour, corn flour, and add to the egg and milk mixture. Mix gently.
- In another bowl, beat the egg white with pinch of salt. Gradually add the sugar and keep on beating until you get a stiff peak.
- Pour the egg yolk and milk mixture around the side of the egg white, to prevent knocking out air from the egg white.
- Fold the egg white and egg yolk mixture gently by a spatula.
- Line your baking pan with parchment paper. If using a springform pan, cover the outside with aluminum foil to prevent water from leaking inside the cheesecake.
- Pour the mixture in your baking pan. I used 8 diameter baking pan which was 4″ high. Tap the pan three times on a table.
- Place the baking pan in a larger and deep baking tray. Pour hot water in the large baking tray and let it reach half the baking pan.
- Bake in a preheated oven of 150C – 302F, for 1 hour and then increase the temperature to 160C – 320F and bake for another 30 minutes, or until uncooked spaghetti inserted in the middle comes out clean.
- Turn off the oven, leave the oven door open a jar for 10 minutes. Remove from the oven and remove from the pan. Let cool completely on a wire rack.
- Refrigerate and serve cold.
Note:
- Every oven is different so although I baked the cheese cake for 1 hour and half, in other ovens it will take 50 minutes using same temperature.
- Baking this cheesecake in high temperature oven will make it rise quickly and break from the top.
- When I was folding the egg whites and egg yolk mixture, I rotated the spatula at the same time.
- Keeping the oven door open a jar prevent the cheesecake from sinking, by letting it get used to lower temperature gradually.
- Do not use spread cheese for this recipe.
- In many recipes they used cake flour, but all purpose flour is what I always use and saw no difference.
Bravo Muna!
You have baked your Japanese cheesecake so well. It looks very light and fluffy… and very yummy too
Thanks Zoe
deliciously done looks wonderfully sweet
Beautiful! That is something I have never eaten. Must try to make that cheesecake.
Cheers,
Rosa
It looks perfect! I want it!
I promise to bring some whenever we meet in person
Yay Japanese cheesecake! Well, for us we don’t say “Japanese” cheesecake, but after blogging I learned that’s how people call it. I made it this summer but haven’t had the chance to share it (because of my ice cream recipes), and I was thinking about sharing it this week or next week! Mine doesn’t look nice like yours and oh boy the photography was ridiculous hard! I hope you will take a look that time.
Yours look absolutely perfect!!!
Nami, I read your blog and want to try yours too! Munaty, yours looks AWESOME!!!
It looks cotton light and soft!
Yum! This is really gorgeous and so delicious looking, Muna! I just saw Japanese cheesecake on Nami’s blog this morning and now here. Now I know that I should really try it!
Thanks Tina, Japanese cheesecake is really delicious and worth a try
This cheesecake looks AWESOME!! I can’t wait to try!
Thanks for your kind words. It is addictive and light, my son loves and ask for it more than the usual American style cheesecake. Hope you enjoy it
Muna, I tried your caramel fruit cake on Chef Denis’s blog and my family just looooved it. I’ve been drooling over this recipe of yours for a while until I just decided to make it yesterday. Thank you so much for this easy and precise recipe.
I was doubtful I could pull it off but I did! The only problem is some water seeped in through the bottom of the pan and about a quarter of an inch of my cake wet. I guess that’s why it didn’t rise as much as yours. There must have been a hole in my aluminum foil somewhere. But even with that, the cheesecake tasted great. Thanks again!
Hi Sanam, you are welcome and I’m so glad that you and your family liked my recipes
… Hope you cook and bake more interesting recipes from my blog!
When you talk about 2¾ tablespoon all purpose flour, is it flat tablespoon? It looks really delicious!!
I have used the measuring spoons. It will be two flat tablespoons + 2 flat teaspoons + 1/4 teaspoon. This is the exact measurement. Hope you enjoy this cheesecake
thank you so much.