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Japanese Cheesecake Recipe

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Rating: 4.0; Vote: 1

Japanese Cheesecake - a very delicate cheesecake, with a soft, moist, light and fluffy crumb, hardly to resist eating only one slice. Ingredients Makes about 8-10 servings 6 eggs 9 oz (250g) cream cheese, room temperature 3 1/2 tbsp (50g) butter, room temperature 3 oz (100ml) milk 1/2 tsp (3g) vanilla extract, optional 1 tbsp (15ml) lemon juice 2 oz (60g) flour 2 1/2 tbsp (20g) cornstarch 1/4 tsp (2g) salt 2/3 cup (135g) sugar 1. Preheat oven to 325F(160C. Lightly grease an 8 inch (20cm) springform pan and line the bottom and sides with parchment paper. The sides need to be about 4 inch (10cm) in height. Wrap the pan with 2 layers of heavy duty aluminum foil. 2. Separate the egg whites from the yolks. 3. Melt cream cheese, butter and milk over a double boiler. Remove from heat and add vanilla extract. Let it cool. Add the egg yolks and lemon juice and then sift the flour, the cornstarch and salt over the mixture. Whisk until well combined. 4. Star whipping the whites until foamy. Gradually add sugar and whip the whites until soft peaks form. 5. Gradually fold the whipped whites into the cream cheese mixture. 6. Pour the butter into the prepared pan, tap the pan to release air bubbles, place the pan into a larger pan and place in the oven. 7. Pour hot water until about half way up the sides of the pan. 8. Bake for 1 hr and 10 minutes until golden brown and then turn off oven and leave the cheesecake in the oven with the door slightly opened for 15-30 minutes. 9. The cake deflates a little bit and pulls away from the sides of the pan. 10. Remove the pan from the oven and let it cool. Transfer into a serving plate and refrigerate for 4 hours or overnight. 11. Dust with powdered sugar before serving. Cut with a hot knife.
Date: 2019-07-03

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Comments and reviews: 10

Octoberdays
Hello. I have been watching all your videos and it's not only the desserts but even the meals for breakfast lunch and dinner look amazing. Thank you for the beautifully captured videos with the regular home background. I have a question on this recipe - is it possible to bake the cheesecake in a 9 inch springform without altering the quantity of all the ingredients? I know there is a size to maintain with the quantity but would it really make any changes in how the cheesecake would rise up?
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Faltu Productions
Hi Ella, after trying out your strawberry chocolate mirror cake, I tried this recipe day before and it came out really good So soft, have tagged you on Instagram with the picture and posted a couple of videos to show the texture and softness Thank you so much I am in love with your videos and learning so much from it And well not stopping here, am about to make your clafoutis recipe today for my son's french class. Thanks Ella for being such an inspiration
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Melissa LuvsPlease
You have no idea how excited I was to see this today I have made 5 different Japanese cheesecakes in the last 2 weeks. I have been obsessed with finding the perfect one, as not one person makes this the same way Then I see that My Favorite Baking Girl Emma has made a Japanese Cheesecake
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mizmokay
i tried this recipe and I really like how it came out The cream cheese flavor is less strong once being chilled in the fridge and that's something I like since I'm not a big fan of cheesecakes. It really was a success =D I definitely suggest you all to give this recipe a try You will love it
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Marina De Santis
OMG. What a beautiful cake, I'm loving the texture, it looks amazingly soft & moist. mmmmmmmm. I'd like to make somer crema pasticcera & put it in the middle; I think that might work. I'm going to try it. Thank you so much for sharing your recipe. I can't wait to make it. Cheers
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Kayla Wells
I made this recipe (without a spring-form pan) and it was SO DELICIOUS A heavenly mix between angel food cake and cheesecake, just sweet enough to take another bite. I can't wait to try your other recipes Keep up the amazing and beautiful work: 3
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Carmen Tee
I just want to say this recipe is absolute amazing I've tried out many recipes out there but none of them is so succeed as this one it turns out light and fluffy, not so sweet but really delicious thank you for your amazing recipe
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santos santos
hello am brasilera and see all revence videos you have. are delicious recipes i wonder if you can teach the recipe of how. to make super soft and fluffy cheesecake cotton chinese bakery and cheesecake japanes. Thanks
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The Bald Chef
As with many Asian desserts, they tend to be less sweet than their American counterparts. I shall say, this Japanese cheesecake recipe was truly a work of art, and I'm sure it tasted absolutely delicious.
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rawshop
If I were to make this cake and freeze it to save time, would it still be soft and moist when frozen? Do I have to put a cake soaking syrup in it after baking it to maintain moisture before freezing it?
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