A Japanese cheesecake is a light and fluffy style of cheesecake that resembles a sponge cake, rather than a cheesecake. This unique texture is the result of the emulsification between cornstarch and eggs. Another interesting feature of this cake is that it is traditionally made without a crust. You could use a crust if you want to, but would need to bake it ahead of time as this cheesecake bakes at a low temperature.
JAPANESE STYLE CHEESECAKE (2 x 6″ cake rings)
- 165 mL homo milk
- 1 spoon flavour (green tea powder, coffee powder, black sesame, etc.)
- 165 g cream cheese
- 40 softened butter
- 1 g lemon zest
- 4 egg yolks
- 36 g cake flour
- 14 g cornstarch
- 4 egg whites
- 90 g granulated sugar
- Pre-heat oven to 320F.
- Prepare cake rings with parchment paper and aluminium foil, and brush melted butter on the inside of the ring.
- Warm up the milk and flavour over a hot water bath (warm enough to melt the cheese). Add any additional flavours
- Add in the cream cheese, butter, and lemon zest. Mix until smooth.
- Add in the egg yolks (ensure that mixture is not too hot or else eggs will scramble) and mix until smooth.
- Sift in the flour and cornstarch, and mix until blended. Don’t over mix.
- Whip the egg whites until they have a little bit of volume, then gradually add in sugar. Continue to whip until you have a medium peak meringue.
- Fold the meringue into the cream cheese mixture, starting with 1/3 then the rest.
- Fill the cake rings with batter, and bake in a water bath for ~45 minutes.
- This cheesecake is very easy to over bake. The cakes should have an even jiggle, be minimally coloured, and have a springy top.
- This cake rises a lot, so don’t overfill your pan.