Fluffy Japanese Cheesecake Recipe

When it’s monsoon time, all one really wants is a good dessert and a good movie or book to chill with. And with this quarantine in place, we all know how much we have been craving some good cheesecakes! Creamy, decadent, delicious, and drool worthy, are all perfectly suited adjectives that can be used to describe this cheesecake. It is such a great dessert and all cheesecake recipes have done so well on the website! These recipes are ultimate cheesecake recipes and you shouldn’t think twice before trying them out! Today,I want to share my recipe for the most beautiful and fluffy japanese cheesecake. We all have heard about it, we all have been intimidated by it and we all have wanted to try it. Today’s your day!

If you have been searching for ‘Japanese cheesecake near me’, you don’t need to anymore. Because this cheesecake is here to steal your breath and your search history away!

In case you are looking for more cheesecake recipes, some must try recipes from my website are No Bake Mango Cheesecake, Toffee Walnut Cheesecake Cups, and Classic Cheesecake.

This Japanese cheesecake recipe is also a  must try if you love ‘melt in your desserts’ that are a delight to binge on. Don’t worry about it being difficult to make at home. I made it using very simple ingredients and basic equipment!

Japanese Cheesecake VS American Cheesecake

These two kinds of cheesecake seem to be the most popular all over the internet. Whenever one talks about cheesecakes, the difference between Japanese and New York style cheesecake or the American cheesecake is bound to come up.

A Japanese cheesecake will always be light, not too sweet and extremely fluffy with a delicate taste of cream cheese. American bakes cheesecake on the other hand, is on the decadent side with each bite being as rich as a cheesecake can be. It is also dominated by the cream cheese and sugar mixture.

Further, Japanese cheesecake is crustless. There is no biscuit base whereas an American baked cheesecake gets half of its beauty from the buttery, delicious biscuit base that also adds a great crunch to the cheesecake.

Honestly, the kind of cheesecake I prefer depends on my mood. I absolutely love both kinds but if I want something to sip with my coffee, I am going for the japanese cheesecake and if I want something to devour, I am definitely going for the American baked cheesecake.

How is a japanese cheesecake so fluffy

All of the beautiful fluffiness and jiggly texture of a japanese cheesecake comes from the egg whites that are used in the recipe. Any japanese cheesecake will get most of its structure from the merengue you make using the egg whites. This is why you need to be extra mindful while making meringue and while incorporating it into the mixture.

While making the meringue you must:

How to prevent Japanese cheesecake from cracking on top

Another major concern that everyone faces while making japanese cheesecake is that most times they end up with a cracked top. This takes away the divine beauty of a clear cheesecake top.

One way to fix this issue is by making sure you are greasing your baking pan exceptionally well instead of using parchment paper. Parchment paper will hold the cheesecake down and we don’t want that while trying to make an extremely fluffy cheesecake.

Apart from greasing your pan, you also need to be careful of the temperature of the oven. If the temperature is too high, the cheesecake will definitely crack on top but if it is too low, the cheesecake won’t rise as well. Each oven is different and it is possible the correct temperature might be different in your oven. I would suggest keeping a close eye on your cheesecake and truly understand how your oven works.

But even if you get a cracked top, your Japanese cheesecake will still taste absolutely delicious so don’t fret over it and just enjoy each bite!

A few more tips to get the perfect cheesecake

I have baked a lot of classic cheesecakes in my studio kitchen and there are a few tips that I would like you to know while trying to make a good cheesecake, japanese or not.

All of these tips and some more have been explained in detail in my article about how to make a creamy cheesecake. I would really suggest giving it a thorough read before making cheesecakes so that you have a guaranteed beautiful baked good ready in the end!

I am so excited for all of you to try out this recipe! If you make it, do not forget to share your pictures with me on my instagram @shivesh17. I always love seeing your creations. Happy baking!

Fluffy Japanese cheesecake recipe

Fluffy Japanese Cheesecake Recipe

 

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Ingredients

• 1 cup cream cheese
• ¼ cup butter
• ½ cup milk
• 6 yolks
• 6 tablespoons castor sugar
• 2 teaspoons vanilla extract
• 1 + ½ teaspoons lemon juice
• ¾ cup flour
• 2 + ½ tablespoons cornstarch
• 1 tsp baking powder
• 6 egg whites
• 6 tablespoons caster sugar

Instructions

1. Add cream cheese and butter in a saucepan. Add the milk and cook the mixture over medium heat until everything is mixed and melted.
2. Transfer the mixture into a bowl after it is done and allow it to cool absolutely.
3. When it is absolutely cooled down, add the egg yolks one by one and incorporate ever so gently.
4. Now, add sugar into the mixture and mix it well using a whisk.
5. Add vanilla extract to the mixture when the sugar is mixed very well. Then add the lemon juice.
6. Add the dry ingredients- flour, cornstarch, and baking powder- one by one and ensure you are sieving them.
7. Now, work on the egg whites. Using a stand mixer or a hand blender, blend the egg whites on high speed until they are foamy and then add another 6 tbsp of sugar. Don’t stop mixing while adding the sugar.
8. Once the egg and sugar mixture achieve soft peaks, mix them into your creamcheese mixture very gently. Don’t over mix or you’ll deflate the egg whites.
9. Transfer into an 8 inch pan. Use a water-bath to ensure there are no cracks and then transfer into a preheated oven (180 degrees).
10. Bake at the same temperature for 40 minutes.
11. Once it is done, unmould while it is warm and serve with fresh berries!

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