This recipe comes from my new eBook, Japanese Cheesecake: Recipes, Tips, and Techniques by Erica Obrien, which is available for purchase at Barnes & Noble and Amazon.com.
I know exactly what you are thinking: Japanese cheesecake is a dreamy dessert that you might only find in Japanese restaurants. And it is true that the Japanese are famous for their love of sweets, but that doesn’t mean that you can’t actually make a Japanese cheesecake at home if you follow my easy recipe.
As I was looking for an easy no bake cheesecake recipe, I came across the recipe for a Japanese cheesecake from my friend Erica. She’s lived in Japan for a while and has learned a lot of important Japanese cooking tips and tricks through her time there. I have really enjoyed trying out all of the recipes that she’s shared with us. So, when I saw her recipe for a Japanese cheesecake, I knew I wanted to try it. I love the no bake cheesecake recipes because they are so easy to make and you don’t have to worry about the crust getting soggy from the cream cheese.
We love a good cheesecake any day of the week. Soft, creamy and rich, it’s just delicious. This 7-ingredient Japanese cheesecake is the perfect combination of sponge cake, soufflé and cheesecake. Unlike typical cheesecake recipes, which are often rich and dense, this cheesecake is light, so it may be tempting to eat more than one serving. It is soft and chewy and needs light stirring when cooked. You only need 7 ingredients to make it – which isn’t much when you consider that this dessert is just as spectacular and delicious as the basic Japanese cheesecake recipe!
What is Japanese cheesecake?
Japanese cheesecake is a little different than its typical counterpart. It’s delicious and creamy, but instead of a rich, doughy filling, the filling is light and soufflé-like. One thing to note is that you cannot order Japanese cheesecake in Japan: There it is simply called baked cheesecake or puffed cheesecake. We’re talking about a cheesecake soufflé. The recipe adds egg whites to the filling, making it very soft.
Tips for making the perfect Japanese cheesecake with 7 ingredients
– Use a rubber spatula to gently fold in the egg whites, making them light and fluffy. If you over mix the mixture, you will remove the air bubbles from the batter and the cheesecake will not be as moist.
– If your Japanese cheesecake tastes like scrambled eggs, it’s overcooked or overcooked. Make sure the temperature is not too high, otherwise the eggs will become rubbery and have an eggy taste. Keep the temperature down.
– To prevent the cheesecake from cracking, let it cool to room temperature before serving. If they get cracks, they can be covered with fruit or caramel topping!
How to store Japanese cheesecake
Cheesecake can be kept in the refrigerator for up to 3 days. Store it in an airtight container so it doesn’t absorb the flavor of other foods in the fridge.
You can also freeze individual pieces of the cheesecake. Wrap tightly in plastic wrap and store in an airtight freezer box for up to a month. Defrost in the refrigerator.
How to make a Japanese cheesecake with 7 ingredients
Preheat the oven to 140°C. Line a 15 cm round cake tin with baking paper. Separate the yolks from the whites in a medium bowl. Set it aside.
In another bowl, add the cream cheese and sugar. Beat until the mixture is smooth.
Add the egg yolks, whisking after each addition.
Stir in the cornstarch and mix again until smooth.
Slowly add the milk and keep mixing until the mixture is smooth.
In a separate bowl, beat the egg whites until stiff peaks form.
Carefully fold the whipped egg whites into the cream cheese mixture.
Pour the mixture into a cake tin lined with baking paper. Bake for 50 minutes.
Allow the cake to cool completely before serving.
For even cooking, it is best to use a double boiler. This allows the cake to cook and not burn.
You can use long strips in a cake tin. This makes it easier to remove the Japanese cheesecake. Because cheesecake is so light, it’s harder to handle than a regular cake.
If you’re worried about the Japanese cheesecake sticking, you can grease the parchment paper with butter before lining the baking sheet.7-Ingredient Japanese Cheesecake Recipe.
Read more about light cheesecake recipe and let us know what you think.
Frequently Asked Questions
What is the difference between Japanese cheesecake and regular cheesecake?
Japanese cheesecake is one of those weird things that a lot of people know about, but few have tried. The main reason for this is the heavy focus on the pudding layer, which is completely unnecessary in a regular cheesecake. When you’re taking the time to make a cheesecake, the pudding layer can be left out to make the cheesecake lighter. I was having trouble finding a recipe for a traditional cheesecake and yet I wanted to follow Japanese tradition.
I looked around on the Internet, found a few recipes that were close, took notes, and then decided to experiment. What I came up with is a Japanese cheesecake recipe that is simple and easy to follow. It is a cheesecake that can be made in an hour, has great texture, and is a great alternative to the traditional recipe.
Why is my Japanese cheesecake not fluffy?
If you’re looking for an easy delicious Japanese cheesecake recipe, then you’ve come to the right place. This recipe makes an incredibly light and fluffy cheesecake thanks to the help of a French cake flour. Once complete, it sets well and can be refrigerated for 3 to 5 days. I’ve seen many recipes for Japanese cheesecake that say a food processor is necessary to make the cookies. I, however, am one of those cooks that never uses the food processor.
I always made them by hand. But, a few days ago, I decided to try out the cookie recipe from my favorite Japanese cheesecake recipe book and I used my food processor to make the cookies. They turned out very nice and I thought something was missing. I then realized that I was using a springform pan to bake the cheesecake in. So, I decided to bake it in a regular baking pan and it turned out just as good.
Why is my Japanese cheesecake soggy?
When you are baking, you want to make the most of the ingredients you have. While there are many Japanese cheesecake recipes out there, often the recipe will call for a certain amount of water to be added to the batter, or the use of a water bath. This is often due to the fact that cheesecakes can be fairly dry and dense. However, the reason why your cheesecake will be soggy is because of how the water reacts with the cheese and fats in the batter.
With today’s busy lifestyles, a whopping portion of people don’t have time to make their own meals, or have access to a kitchen. That’s where companies make a fortune because they provide a meal that takes only a few minutes to prepare. In this case, it’s a Japanese cheesecake using only an electric-mixer and a microwave.