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Japanese Cheese Cake Recipe

This is one of my most favourite Cheesecakes and I had never tried at home until now. After seeing the recipe on GotoChef I made this soft, fluffy and jiggly Japanese cheesecake and Boy oh Boy! it came out just so perfect! This cheesecake is so airy and fluffy that it just melts in the mouth.

  • Prep time:
  • 30 minutes
  • cook time:
  • 1 hour and 25 minutes
  • serves:
  • 6

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Details

Ratings

  • (0)

Non-vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Allergy Information

  • - Contains milk and cheese
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Recipe Notes

A tip to take the baked cake out of the pan : Be careful while inverting the cake. Do not invert on a plate as the cake might deflate more. If you are using an aluminium Cake pan, a great tip would be to cut 2 long strips of parchment paper and line them under the bottom of the round Parchment paper that you will use to line the base of the pan. The ends of each strip should be long so you are able to pull the cake out by pulling the 2 ends of each strip after its ready. Also, its advisable to use fine sugar and not thick granulated sugar as the texture of the sugar is important here, it can prevent the egg whites from fluffing up further. You don't need sugar powder or Thick granulated sugar, it needs to be super fine to be able to blend well into the fluffy egg whites. And in case you have the normal white sugar, a quick tip to make it fine will be to blend it in the mixer (using the small jar). You will need to keep checking to make sure you take it out just when the texture is fine well before it becomes a powder.

Tags

  • Jiggly Japanese Cheesecake
Ingredients

Ingredients For Japanese Cheese Cake Recipe

Methods
  • 1. Before you start making the Japanese Cheese Cake you need to grease the bottom and sides of the cake pan so that the parchment paper sticks to the pan. I used a springform square pan for making the cheese cake. Also keep ready the parchment paper by cutting with the correct sizes to line the sides and bottom of the cake pan.
  • 2. Whisk together the Butter/cream cheese and milk in a pot over a low flame. Melt this mixture until smooth and there are no lumps. Remove from the heat and let it cool.
  • 3. Take the egg yolks in a bowl and whisk them until smooth and slowly add the cream cheese mixture. Make sure your cream cheese mixture has cooled before you add it to the egg yolks. Stir it with a spatula until well combined.
  • 4. Take a sieve and sift the flour and cornflour into the cream cheese mix. Stir well until smooth and there are no lumps.
  • 5. Pre-heat the oven to 150 deg C.
  • 6. Take the Egg whites in a large bowl and whip them with a hand mixer. When you start mixing the egg whites they will become fluffy and start forming a cloud. At this point gradually add the granulated sugar in parts and continue beating the egg whites. You will notice the egg whites will start forming stiff peaks. Make sure you use a large bowl as the egg whites after mixing fluff up and take a lot of space and might come out of the bowl if the bowl is not large enough.
  • 7. Now take the egg whites and slowly and gradually fold them into the cream cheese mix in small amounts. Keep folding in until the batter is evenly combined.
  • 8. Pour the batter into the pan. there will be large or small air bubbles in the batter. Shake the pan to release the air bubbles.
  • 9. Take a large baking Dish or tray with some appropriate height on the sides. The size of the baking dish should be bigger than the cake pan you are using.
  • 10. Line the baking tray/dish with 2 paper towels at the bottom which will ensure the heat is evenly distributed around the cake pan. Now place the cake pan into the baking tray/dish. Fill the baking tray with about 1 inch high hot water.
  • 11. Place the baking dish in the oven and bake for 35 minutes at 150 deg C. Reduce the temp to 140 deg C and bake for another 1 hour. By then the cake will rise and have a nice golden brown colour on the top.
  • 12. Remove the pan from the oven and carefully invert if you are using a cake pan (invert the cake into your hand and place it onto a plate. Be careful as the cake will be hot) If using a springform pan just take out the sides of the pan and parchment paper from the sides.
  • 13. Once the cake has cooled down I placed it in refrigerator as I love having a chilled Japanese Cheesecake. You can store the cake in the fridge for upto to 4 days.
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