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Japanese Cheesecake

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Soft and fluffy, light and airy, and has just the right creaminess and sweetness.

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Japanese Cheesecake 1 Picture

Ingredients

  • 1) 200g Kraft PHILADELPHIA cream cheese, ½ cup milk (120g), 2 tbsp butter (30g), ¼ cup sugar (52g);
  • 2) 4 extra-large eggs;
  • 3) 1.5 tbsp corn starch (15g), 4 tbsp pastry flour (40g);
  • 4) 1 tsp lemon juice, 1 tsp lemon zest (optional);
  • 5) ½ tsp white vinegar (or ¼ tsp cream of tartar), 3 tbsp sugar (39g);
  • Others:
  • 6) 7-inch Springform Pan;
  • 7) Parchment paper;
  • 8) A 13×17-inch large baking pan.

Details

Servings 8
Level of difficulty Average
Preparation time 45mins
 Cooking time 90mins
 Cost Average budget

Preparation

Step 1

Separate eggs into two clean and dry mixing bowls. Measure all ingredients of Ingredient 1 into a non-stick sauce pot and heat over medium low heat. Stir until it turns smooth. Remove from heat, add 4 egg yolks and mix well.

Step 2

Sift pastry flour and corn starch. Divide into 3 portions and fold into the cream cheese mixture one at a time, mix well each time. At this point, if the mixture is too watery, heat over low heat and stir frequently until it becomes thick and smooth batter. Make sure to keep stirring to prevent overcooking or solidifying.

Step 3

Transfer the batter to a mixing bowl and let it cool. Mix in lemon juice and lemon zest. If the batter has visible lumps due to inadequate heating in Step 2, pass through a strainer.

Step 4

Add white vinegar or cream of tartar to the egg whites and beat with a handheld mixer (make sure it is clean and dry) on high speed until foamy. Add 3 tbsp sugar and beat until soft peaks form. Do not over beat the egg whites otherwise the cake surface would crack.

Step 5

Preheat the oven to 340°F/170°C. Beat the flour and cheese batter on high speed for about 1-2 minutes with the same handheld mixer. Gently fold 1/3 of the beaten egg whites into the batter and mix well. Then pour the batter back into the remaining beaten egg whites. Gently fold with a spatula until it is well combined and leaves no streaks. Do not over mix (Proper folding and mixing give the cake its fluffiness). Pour the batter into a parchment paper lined 7-inch baking pan.

Step 6

Place the cake pan into a 13×17-inch large baking pan that is filled with 2-cm hot water. Bake in water bath at 340F/170C for 20 minutes. Reduce to 290°F/145°C and continue to bake in water bath for another 45-60 minutes, until the top turns golden brown or a toothpick inserted into the cake comes out clean. Turn off the oven, and leave the oven door ajar for 10 minutes.

Step 7

Remove the cake from the oven. Flip it upside down on a parchment paper lined cutting board. Remove the parchment paper. Place the cake back into the baking pan. Cover with plastic wrap and chill for 3 hours before serving.

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1: When prepare the cheese, yolk and flour mixture, make sure to use low heat and stir continuously. Do not overcook.
2: It is very important not to over beat the egg whites. When the cake is done, allow it to gradually cool down inside the oven to prevent shrinking.
3: Since everyone’s oven is different, do keep an eye on the last 10-15 minutes of your baking time.
4: Whipped cream and some fresh fruits go very nicely with this cake.

The two most common problems in making a cheesecake are over-shrinking after it cools and cracks developed through the middle of the cheesecake after baking. To overcome these, you’ll need to be patient during the preparation of the batter, beat egg white in a consistency that is not too stiff or too soft, and use the right temperature and method while baking.

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