Spongy, Soft, Decadent Japanese Cheesecake
So, a good number of people are asking for the recipe for the Japanese cheesecake I made. It’s not my recipe, but the instructions are mine. The original instructions were far too vague and confusing, so I did some research online to find a clearer way in making it.
This recipe takes some time and patience, but the best things come to those who wait.
So, here is what you need.
2 large mixing bowls
Small bowls for holding the ingredients
Kitchen Scale (digital – grams or ounces)
8 or 9 inch baking pan
Large baking pan for the water bath
140g/5 oz. fine granulated sugar (regular sugar)
6 egg whites
6 egg yolks (make sure no egg yolk makes it into the whites, not even a little bit) Set aside for about 20 minutes to warm up. `
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh whole milk (6 Tablespoons)
1 tbsp. lemon juice (use fresh lemons)
60g/2 oz. cake flour /superfine flour
20g/1 oz. corn flour (cornstarch)
1/4 tsp. salt
I separated the instructions into 3 parts to make things easier.
Part 1: The Cake Batter
Step 1. Melt the cream cheese, butter, and milk together in a double boiler. A double boiler can be made by placing metal mixing bowl on top of a pot of low boiling water. Make sure the boiling water doesn’t touch the bottom of the mixing bowl and that the bowl is larger than the pot. Also, use an oven mitt as the mixing bowl can get pretty hot. Stir until all the ingredients are melted together. Set aside to cool down. 15 minutes should do.
Step 2. Once the batter is cooled, fold in the egg yolks, salt, cake flour, corn flour, and lemon juice. Mix well, the batter should be smooth with no lumps. A whisk is particularly useful for this. Set aside.
Step 3. Prepare the water bath. Details on preparing a water bath can be found here.
Part 2: The Meringue
Step 1. Whisk the egg whites with the hand mixer on low for about 15 seconds. It should get bubbly.
Step 2. Continue mixing and add in the cream of tartar. Increase the power two levels. 5 seconds.
Step 3. Slowly add in the sugar. Increase the power another level. Add in the first half of the sugar one tablespoon at a time while mixing. Slowly pour in the remaining half while mixing.
Step 4. Increase the speed one more time if available and keep mixing. Eventually, it will thicken up. Mix until soft peaks form. Meaning when you remove the mixer, the meringue will peak up and the tips will slowly curl back down. It should also be light and airy.
Part 3. Combine the Batter and Meringue, Baking
Step 1. Mix the batter into the meringue and fold (not whisk) until the 2 mixtures turn into one
Step 2. Pour the combined mixture in a greased or cooking sprayed baking pan.
Step 3. Place the baking pan into the water bath.
Step 4. Bake in the oven in a water bath at 325 degrees for 1 hour, 10 minutes. Don’t forget to preheat the oven.
Step 5. After baking, carefully remove the pan from the water bath and let it settle for 30 minutes at room temperature.
Step 6. Top with your favorite topping.
Yeah, it takes some work. It’s a good recipe to try if you’re stuck at home with nothing to do on a rainy day.