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JAPANESE CHEESECAKE

JAPANESE CHEESECAKE

The famous Japanese Cheesecake recipe, jiggly and cotton style, that you can easily make at home!
This Japanese Cheesecake has a unique souffle texture, fluffy like a pillow or a cloud: it literally melts in your mouth.
The eggs are key ingredient in this recipe, so it's not possible to substitute them. In the original Japanese recipe egg taste should be balanced only to the cream cheese and a small amount of sugar, that makes this cake a bit too eggy flavor according to my Italian taste.
For this reason I added vanilla extract and my secret ingredient that always elevates every cheesecakes to a next level: a hint of lemon zest!
You don't need to exceed with lemon zest, this is not a lemon cake; but just using a bit, it will give a flavor blast and balances so well the egg flavor.
Everybody will fall in love with this recipe, even if you're not a cheesecake lover, believe me!!
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Prep Time 25 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine Japanese
Servings 10 Servings
Calories 206 kcal

Ingredients
  

  • 200 g (7 oz) cream cheese like Philadelphia; at room temperature
  • 25 g (2 tbsp) unsalted butter room temperature
  • 60 g (1/4 cup) milk at room temperature
  • 40 g (1/3 cup) all purpose flour
  • 14 g (2 tbsp) cornstarch
  • 5 eggs at room temperature
  • 2 tsp vanilla extract
  • The zest from 1/2 lemon
  • 1/2 tsp cream of tartar or 1 tsp lemon juice
  • 110 g (1/2 cup) sugar it's better using a fine granulated sugar like caster sugar

Instructions
 

  • In a heatproof large bowl place cream cheese, butter, milk and place the bowl over a bain-marie: mix until the mix will melt and becomes smooth and creamy.
  • Remove from heat and sift in flour, cornstarch and mix until smooth and well combined.
  • Separate the egg yolks from the whites, placing the whites into a very large bowl.
  • Incorporate one egg yolks at the time into the cream cheese mix.
  • Add vanilla and lemon zest. Set aside the cream cheese mix.
  • Add the cream of tartar into the egg whites and start whipping with a hand mixer until white foamy.
  • When start to white foamy, gradually add the sugar in about 5 steps and keep on mixing until stiff peaks form.
  • Gently incorporate about 1/4 of egg whites into the cream cheese mix.
  • Pour the cream cheese mix into the egg whites and gently fold with a spatula until well combined.
  • Pour the batter into a lined 18cm-7inch springform pan with the bottom and the sides well wrapped into aluminium foil.
  • This cake is baked into bain marie in the oven: place the cake pan into a larger baking sheet and fill it with about 1cm-1/3inch of hot boiling water.
  • Bake in preheated oven (no fan, upper+lower heat) at 120°C-250°F for 20 minutes;
    then increase the heat and bake at 150°C-300°F for 15 minutes;
    open the oven door for 10 seconds then close it, low the heat and bake at 100°C-210°F for 40 minutes;
    open the oven door for 10 seconds then turn off the oven and let the cake inside the oven with the door closed for about 15 minutes.
  • Remove the cake from the oven, immediately unmold it and place it onto your serving plate, then you can serve it or wait for about 30 minutes to completely cool down.

Video

Notes

Store at room temperature for 1 day warapped in plastic wrap or in refrigerator for 3 days.