Japanese Cheesecake (Fail Proof Recipe)
User Reviews
4.5
Japanese Cheesecake (Fail Proof Recipe)
Description
The Japanese Cheesecake is made by melting cream cheese, butter, and milk over low heat, then mixing in sifted cake flour and cornstarch along with egg yolks, lemon juice, and salt. Separately, egg whites, sugar, and cream of tartar are whipped into a soft meringue. Folding the cream cheese mixture gently into the meringue preserves airiness, essential for the cake’s soft texture.
Baked at a low temperature inside a water bath, the cake cooks evenly and retains moisture, producing a soufflé-like appearance and texture. The technique limits batter deflation and prevents cracks. The use of a springform pan lined with parchment helps with easy removal and water bath sealing.
Serving this cake chilled highlights its creamy and light qualities. Careful folding and pan preparation are critical steps. Variations in pan size influence lining requirements and baking times, as indicated in the notes.
Ingredients
- 8 oz (230g) cream cheese Philadelphia brand
- 2 oz (60g) butter unsalted
- 100 ml milk full
- 2 oz (60g) cake flour
- 1 oz (30g) cornstarch
- 6 egg room temperature, yolk
- 1/2 tablespoon lemon juice
- 1/4 tsp salt
- 6 egg room temperature, white
- 1/4 teaspoon cream of tartar
- 5 oz (140g) granulated sugar fine
Instructions
- Preheat oven to at 325°F (160°C). Prepare and measure all the ingredients and set out on your working area. I used a 9-inch springform pan. Grease the entire pan and line the bottom part with parchment paper. Please refer to notes if you use other pan.
- On a stove top, melt cream cheese, butter and full milk on low heat. Use a whisk to mix well until the cream cheese melts completely without lumps. Remove from heat.
- Sift the cake flour and corn starch.
- Add egg yolks, lemon juice and salt to the cream cheese mixture. Whisk to combine well. Add the cake flour and corn starch, whisk until a smooth batter forms and there is no lump.
- Make the meringue by whisking egg whites, sugar and cream of tartar until light, foamy and soft peaks form. You can beat with a stand mixer or electronic hand mixer. I used speed 4 and beat for 1-2 minutes or until soft peaks form. DO NOT over beat.
- Add the cream cheese mixture gently into the meringue, FOLD GENTLY until well incorporated.
- Pour the mixture into the springform pan. Tap the cake pan gently before baking.
- Bake the cake using hot water bath. Place the cake pan in a larger pan and add 1 inch (2.5cm) of hot water in the larger pan. Bake at the bottom shelf of the oven for 1 hour 10 minutes.
- Leave the Japanese cheesecake to cool down in the oven with the oven door open, about 30 minutes. This will prevent sudden change of temperature that may cause the cake to shrink. However, it's normal that the cake will shrink about 1/2 - 1 inch (1cm-2.5cm) after cooling.
- Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight. Top the cake with powdered sugar before serving.
Notes
- Wrap the springform pan base with two layers of aluminum foil externally to avoid water seepage during the water bath baking.
- For 8-inch pans, line the sides with parchment paper extending 1.5 inches above the tin to prevent batter leaking.
- Use gentle folding motions to combine meringue and cream cheese mixtures to avoid losing air and deflating the batter.
- Choosing the right pan size affects how to line it and bake the cheesecake without leaking or shrinking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 12slices | |
| Calories | 214kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 127mg | 42% |
| Sodium | 141mg | 6% |
| Potassium | 89mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 13g | 26% |
| Vitamin A | 516IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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