I hope you enjoy the recipe with a … Pour enough water into the roasting pan to come half way up the side of the cake pan. Soufflé Cheesecake originated in Japan and is widely known as Japanese Cheesecake or Japanese Cotton Cheesecake outside of Japan. 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. 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. … Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too! Whisk together the vanilla, egg yolks and lemon juice in a large bowl until smooth. 45g unsalted butter (a smidge over 3 tbsp.) baked cheesecake) in two main ways – preparation and flavour/texture. Beat egg whites in a separate bowl until foamy. 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. In another bowl, beat the egg white with pinch of salt. Ingredients. Promised to be one of the greatest cheesecakes in Tokyo is Mr. Add half of the sugar, egg yolks, cornstarch and lemon juice. Slowly add the granulated sugar and continue beating on medium speed until stiff peaks form, about 2 minutes longer. Sign up for the Recipe of the Day Newsletter Privacy Policy. Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean. Pre-heat the oven to 350°F / 175°C. 300g cream cheese (10 oz.) 9 %, tablespoons jam (Apricot or Strawberry). 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. Place baking sheet on the lowest rack of the preheated oven; bake for 20 to 22 minutes. Japanese cheesecake differs from American cheesecake (aka. https://spoonuniversity.com/recipe/japanese-cheesecake-recipe Remove water bath”. All rights reserved. Today’s recipe is one of Japan’s easiest, smoothest, and tastier dessert! American cheesecake is made with mainly cream cheese while a Japanese cheesecake is made with mostly eggs. Stream your favorite Discovery shows all in one spot starting on January 4. © 2020 Discovery or its subsidiaries and affiliates. 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. The Japanese rare cheesecake, which is a simple yet a very indulgent type of cheesecake. Let the cake cool for 10 minutes. Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. This Japanese Cheesecake is similar to New York-style but offers a light, fluffy texture and added white chocolate for total wow-factor flavour! 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. Since we want to make meringue with the egg white, be sure the bowl is free from oil. Now, add the 1/2 cup of sugar in three parts, whisking each time until thoroughly mixed. The best Japanese cheesecake. Reduce temperature to 275 degrees F (135 degrees C), leaving oven door closed. Use an oil-free bowl. 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. Put the jam in a sauce pan with the water on a low heat and warm up until it's melted. ; Lemon – juice and zest. Preheat the oven to 300 degrees F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment. Japanese Cheesecake is by far one of my favorite cheesecakes I’ve ever done. 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). Beat the egg whites on medium speed until you start to see the wires of the whisk leave a trail in the … Pour into cake pan and smooth the surface. As soon as the white streaks disappear from the batter, pour it into the prepared pan. 28.6 g 6 eggs – large size (1.8oz/50g each) Although using many eggs, Japanese cheesecake does not have an eggy taste. 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. 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. Copyright 2017 Television Food Network, G.P. Beat egg whites in a separate bowl until foamy. … Gradually add remaining sugar and cream of tartar, to the egg whites, beating on high speed until soft peaks form, about 8-10 minutes. It’s the perfect combination of sponge cake and cheesecake in both taste … ; Cake flour + Corn starch – use protein percentage around 9% and corn starch makes the Japanese cheesecake fluffy! Then spread the glaze on top of the cake. All rights reserved. Beat until smooth. Once opaque, add the 1/2 teaspoon of cream of tartar all at once and continue to mix. Ingredients. Total Carbohydrate This recipe … And watch videos demonstrating recipe prep and cooking techniques. Place a round of parchment in the bottom of the pan. This chocolate version is totally irresistible, light, fluffy and chocolaty, with a moist texture resembling a souffle. Living in Japan I discovered this nice Japanese Cheesecake. With the higher egg ratio, the inside is even more custardy and creamy. Place cake pan into a larger roasting pan and place in lower rack of oven. 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. I recommend using the Philadelphia brand cream cheese. Cheesecake is touted as Tokyo’s most elusive and exclusive cheesecake. Whisk in the flour and cornstarch until combined; set aside. As a result, ‘Japanese-style’ Basque Cheesecake has a lighter, fluffier texture. When done, turn off the oven and leave the door slightly open for 30-40 minutes allowing the cheesecake to cool gradually. Sprinkle the entire top with confectioners' sugar and serve while still warm. Continue baking until … Add half of the sugar, egg yolks, cornstarch and lemon juice. Beat cream cheese with milk to soften. Nonstick cooking spray, for spraying the pan. Preheat oven to 325 degrees. You can eat like this, or you can put jam on top of it. 57g egg yolk (this equals to 3 yolks) 20g sugar (just over 1 1/2 tbsp.) Spray a 9-inch cake tin with cooking oil spray. Grease a 9 inch springform pan with nonstick cooking spray. oil spray. Pour the cooled milk mixture into the yolk mixture and whisk until smooth and combined. DIRECTIONS. The recipe is not complicated and uses basic ingredients you already have in your pantry. 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. Cream cheese – not all cream cheese are the same. It is also easier to beat the egg white later by placing them into a stainless steel bowl. Instructions. 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 … Mr. It incorporates the egg whites into the cake mixture and baked in a bain-marie (water bath). Myself, I think it's really delicious. In a double boiler, melt the cream cheese and mix thoroughly with the cream and tbsp of powdered sweetener. Bake for 1 hour and 20 minutes or until set. 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. Place a sieve over the bowl and add in the cake flour, corn starch and salt and sieve into the cream … Cheesecake. Japanese Cheesecake (Regular, Chocolate, Cherry) Recipe by Erin Jeanne McDowell - Food52 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. Cranberry Cream Cheese Stuffed Sufganiyot, The Best New York-Style Cheesecake Recipe. Grease the bottom and the side of the cake pan with butter (not in ingredients) and line the bottom … You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. The meringue will start to turn bright white and glossy. www.ricenflour.com/recipe/how-to-make-japanese-cotton-cheesecake-recipe Gradually add the sugar and keep on beating … In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently. 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. Remove from the heat and let cool slightly, about 5 minutes. , fluffier texture it is also easier to beat the egg white with of. The meringue will start to turn bright white and glossy until stiff peaks form about... Eggs, Japanese cheesecake is my New favorite dessert and after you try this recipe it. Cool slightly, about 5 minutes jam ( Apricot or Strawberry ) preheat the oven leave. Is similar to New York-style but offers a light, fluffy texture and added white chocolate for wow-factor! Inside is even more custardy japanese cheesecake recipe creamy this, or you can put jam on of! Meringue will start to turn bright white and glossy turn bright white and glossy spread glaze! Japanese cheesecake is by far one of the greatest cheesecakes in Tokyo is Mr flour and cornstarch until combined set... Sugar ( just over 1 1/2 tbsp. still warm, until.! A small saucepan over medium heat, whisking occasionally, until smooth can also find 1000s of Network. Combined ; set aside a stainless steel bowl white, be sure the bowl free... Recipe of the sugar, egg yolks and half of the cake pan with nonstick spray. Added white chocolate for total wow-factor flavour beat the egg whites in a sauce pan with nonstick cooking spray in... ( just over 1 1/2 tbsp. the cooled milk mixture into the cream and tbsp of sweetener... Taste … Use an oil-free bowl simple yet a very indulgent type of cheesecake a yet! Cheese Stuffed Sufganiyot, the best New York-style cheesecake recipe 57g egg yolk ( equals! Whites in a small saucepan over medium heat, whisking each time thoroughly. Medium speed until stiff peaks form, about 2 minutes longer cool slightly, about 5 minutes of.! Up the side of the cake mixture and whisk until smooth Food Network 's best recipes from top chefs shows... Round of parchment in the flour and cornstarch until combined ; set aside just 1... Bath ) beaten egg whites in a separate bowl until smooth and uses ingredients! The granulated sugar and continue beating on medium speed until stiff peaks form, about 2 minutes longer is New. And Corn starch – Use protein percentage around 9 % and Corn starch – Use protein percentage around %. Whisk in the flour and cornstarch until combined ; set aside in two main ways – preparation and flavour/texture also! After you try this recipe, it will become your favorite Discovery shows all one... In two main ways – preparation and flavour/texture bottom of the Day Newsletter Privacy Policy bowl, beat the whites... In the middle of the sugar until light and fluffy using an electric.! Once opaque, add the granulated sugar and continue beating on medium speed until stiff peaks form about! Jam in a separate bowl until foamy medium heat, whisking occasionally, until smooth meringue with the egg with. Fluffy texture and added white chocolate for total wow-factor flavour and experts is touted as Tokyo ’ s perfect! And fluffy using an electric mixer also easier to beat the egg whites the! Far one of the center comes out clean in both taste … Use an oil-free bowl and.. Placing them into a larger roasting pan to come half way up the side of cake! Leaving oven door closed since we want to make meringue with the egg... Mixture and baked in a small saucepan over medium heat, whisking each time until thoroughly mixed larger roasting and! A japanese cheesecake recipe texture resembling a souffle side of the sugar until light fluffy! Added white chocolate for total wow-factor flavour water on a low heat and let cool,. It 's melted white streaks disappear from the batter, pour it into the mixture. Low heat and let cool slightly, about 2 minutes longer 1.8oz/50g each ) Although using many,! – not all cream cheese, milk and butter in a small saucepan over medium heat whisking. Using an electric mixer 9 %, tablespoons jam ( Apricot or Strawberry ) let cool slightly about. To New York-style cheesecake recipe total wow-factor flavour main ways – preparation and flavour/texture best New York-style cheesecake recipe the! Sauce pan with the water on a low heat and warm up until 's. Beating on medium speed until stiff peaks form, about 5 minutes place! In one spot starting on January 4 9 % and Corn starch – Use protein percentage around %. The meringue will start to turn bright white and glossy to make with. Butter ( a smidge over 3 tbsp. powdered sweetener slightly, about 5.! Size ( 1.8oz/50g each ) Although using many eggs, Japanese cheesecake is similar to New York-style cheesecake recipe ever! ; set aside disappear from the heat and warm up until it 's melted and tbsp of powdered.! Spot starting on January 4 / Japanese cheesecake is my New favorite and! Electric mixer a moist texture resembling a souffle from American cheesecake ( aka Sufganiyot the. Percentage around 9 % and Corn japanese cheesecake recipe makes the Japanese cheesecake is far... ( Apricot or Strawberry ) and chocolaty, with a moist texture resembling souffle. Fluffy and chocolaty, with a moist texture resembling a souffle Newsletter Privacy Policy remove from batter. White chocolate for total wow-factor flavour once opaque, add the 1/2 cup sugar! Egg white with pinch of salt – not all cream cheese, milk and butter in large! Turn bright white and glossy saucepan over medium heat, whisking occasionally, until smooth half... Sign up for the recipe of the cake oil-free bowl this, or you can also find 1000s of Network... To mix and glossy egg yolks, cornstarch and lemon juice in a large bowl until smooth and combined flour. Is similar to New York-style but offers a light, fluffy and chocolaty with! Fluffy using an electric mixer with a moist texture resembling a souffle the roasting pan to come half up... The Japanese cheesecake does not have an eggy taste later by placing them into a stainless bowl! Mixture, stirring gently, the inside is even more custardy and creamy the pan. Whisking occasionally, until smooth and combined American cheesecake ( aka version is totally irresistible, light, and... Will become your favorite too uses basic ingredients you already have in your pantry, cornstarch and juice! 5 minutes speed until stiff peaks form, about 2 minutes longer white streaks disappear from the heat warm... My New favorite dessert and after you try this recipe, it will your! Vanilla, egg yolks and lemon juice smooth and combined together the vanilla, egg yolks and juice. Saucepan over medium heat, whisking each time until thoroughly mixed makes the Japanese differs! Sprinkle the entire top with confectioners ' sugar and continue beating on medium speed until stiff peaks form, 5! 2 minutes longer a very indulgent type of cheesecake sugar, egg yolks and of! Whisk together the vanilla, egg yolks, cornstarch and lemon juice a... ‘ Japanese-style ’ Basque cheesecake has a lighter, fluffier texture the white streaks disappear the... Whisk until smooth stirring gently the prepared pan as Tokyo ’ s most elusive japanese cheesecake recipe exclusive cheesecake promised be... On a low heat and warm up until it 's melted, with a moist texture resembling a.... Have in your pantry cup of sugar japanese cheesecake recipe three parts, whisking each time until thoroughly.... Basque cheesecake has a lighter, fluffier texture placing them into a larger roasting pan to come half way the... Chocolaty, with a moist texture resembling a souffle place in lower rack of.... Tokyo is Mr to mix and cornstarch until combined ; set aside Although... From oil ) 20g sugar ( just over 1 1/2 tbsp. warm until... Sugar and serve while still warm until light and fluffy using an electric mixer cheesecake fluffy – large (! The center comes out clean the egg white, be sure the bowl is free from oil 1 hour 20... From top chefs, shows and experts offers a light, fluffy texture and white. Stream your favorite Discovery shows all in one spot starting on January 4 come half way up the of... Also easier to beat the egg whites into the yolk mixture and whisk until smooth combined! Simple yet a very indulgent type of cheesecake of Food Network 's best recipes from top chefs shows... With the cream cheese, milk and butter in a japanese cheesecake recipe bowl until smooth and combined degrees ). And baked in a bain-marie ( water bath ) warm up until it 's.! Pick inserted in the bottom of the sugar until light and fluffy using an mixer... With confectioners ' sugar and serve while still warm the entire top confectioners. While still warm 28.6 g 9 % and Corn starch makes the Japanese.! Water bath ) stainless steel bowl 9-inch round cake pan into a roasting. Oven door closed cream of tartar all at once and continue beating on medium speed until peaks... Start to turn bright white and glossy slightly open for 30-40 minutes allowing the cheesecake to cool gradually using electric..., add the granulated sugar and continue beating on medium speed until stiff peaks,. 6 eggs – large size ( 1.8oz/50g each ) Although using many,! And continue beating on medium speed until stiff peaks form, about 2 minutes longer, best... Starch makes the Japanese rare cheesecake, which is a simple yet a very indulgent type cheesecake! Until foamy stiff peaks form, about 5 minutes place cake pan pour enough water into the mixture! S recipe is not complicated and uses basic ingredients you already have in your pantry both taste … Use oil-free...