We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Baked cheesecake
This baked Japanese cheesecake, made with cream cheese, milk and eggs makes a lovely light dessert.
4 people made this
- 225g cream cheese
- 120ml milk
- 45g unsalted butter
- 85g self-raising flour
- 2 tablespoons cornflour
- 6 egg yolks
- 1 tablespoon fresh lemon juice
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 10 tablespoons caster sugar
MethodPrep:20min ›Cook:1hr15min ›Extra time:1hr35min › Ready in:3hr10min
- Preheat oven to 160 C / Gas 3. Lightly grease an 20cm round cake tin and line with baking parchment.
- Place cream cheese in a bowl with milk; soak for 20 minutes.
- Heat cream cheese with milk and butter in the top of a double boiler over simmering water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat and cool completely, at least 15 minutes.
- Sift self-raisiing flour and cornflour together into a bowl. Sift again into the cream cheese mixture; mix well. Add egg yolks and lemon juice and mix well.
- Beat egg whites, cream of tartar and salt together in a separate bowl using an electric mixer until foamy; add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form.
- Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared cake tin. Place tin inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.
- Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes. Turn off oven and leave cake in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely.
Reviews & ratingsAverage global rating:(11)
Reviews in English (9)
Tastes really eggy. Would be better with maybe some strawberry whipped cream. I microwaved the cream cheese and it did turn out spongy.-28 Oct 2018
by Jim Giordano
I followed the recipe and it worked out great. I will be making it again as it is a great dessert that is not too sweet.-23 Jun 2018
I should have realised from the title that this cake is not going to end up like Japanese cheesecake. It should not be 'spongy'. My cake ended up being way overdone and I think that last step (leaving in oven with door open) is the reason why. I looked back to my tried and true Japanese cheesecake recipe (Cotton Soft Japanese Cheesecake from Diana's Desserts) and realised that this is more or less the same recipe, only Diana's does not say to leave it in the oven after cooking! Sigh, I am not straying from Diana's perfect recipe again. Sorry, I really wanted to like this recipe.-05 Feb 2018
Japanese Cheesecake Recipe- How To Bake A Sponge Cake In Your Own Home
Japanese Cheesecake recipe is so simple and yet so complex. First, the ingredients are very simple-just fat, water, sugar, nonfat milk, and flour. Second, it requires only the basic kitchen tools and cooking equipment, i.e., mixing blades, non-stick spray, rolling pin, and a baking sheet. And last but not least, it tastes absolutely wonderful, so good that even non-vegetarians will love it!
- Preheat oven to 350°F. Line bottom of 8" cake pan with parchment paper. Cut a 21x5" strip of parchment, butter or oil parchment, and line sides of pan. Center the pan on a large piece of foil and fold foil up over the sides to prevent water from entering pan.
- Place white chocolate in a medium heatproof bowl and heat in microwave in 20-second intervals (or set bowl over a saucepan of barely simmering water), stirring occasionally, until melted. Transfer to a large bowl and stir in cream cheese. Let cool slightly, then add yolks and stir to combine.
- Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form. Add a small portion of egg whites to chocolate mixture and stir just until lightened. Gently fold in remaining egg whites in 2 additions until just combined.
- Pour batter into prepared pan. Place pan in a baking dish or roasting pan and add warm water to reach halfway up sides of cake pan. Bake cheesecake until set, 40 minutes. Turn oven off and leave pan in oven 15 minutes, then transfer to a wire rack and let cool completely. Remove cheesecake from pan, transfer to a platter, and chill until cold, at least 4 hours or up to overnight.
This Recipe is Featured In:
Japanese Cheesecake Recipe
scroll ⬇️to get the detailed recipe
Over the past weeks, I have baked a few failed cheesecakes and some&rdquonot-so-perfect&rdquo cheesecakes (thanks to all my friends, families and neighbors who are willing to take up all the &ldquonot-so-perfect&rdquo cakes with a warm welcome, they actually taste as good). I was pessimistic at a point and wonder why my baking buddy Mandy succeeded all the time with a commonly found Japanese cheesecake recipe. No, I am not going to give up, we spent days and nights chatting on the problems and solutions.
Finally, we&rsquove found out that there is nothing wrong with the recipe the crack, crumple side and occasional underbaked center issues were all because of my oven! I have an oven that has it&rsquos own character, it will crack the top of the cake by the end of 1/3 baking time. If you have the same experience with the Japanese cheesecake even you have followed to every detail stated in the recipe, don&rsquot feel bad, it could be your oven that failed the cake!
I was totally lost at first but after taking the baking progress time-lapse video with my GoPro camera (ya finally I am utilizing my GoPro camera bought from Amazon), I saw that my cake suddenly rise up and begin to crack at about 45 mins of baking. I then researched other recipes who could give me a hint of this problem and finally I found an appear-to-be-perfect recipe.
As an engineer myself, I trusted that recipe as the author explained the problem from a scientific aspect after all baking is all about chemical reaction. Yes, I am going to try it out, voila, I succeeded in the first attempt, I can&rsquot even believe it when I saw my cake standing there so perfect after coming out from the oven, so beautiful, so professional. I almost cracked into tears, jumping up and down!
I didn&rsquot stop after I have got the Japanese cheesecake baked perfectly, I baked another few more to prove that I wasn&rsquot just lucky to get it perfected by chance. The success brings lots of courage to me and I decided to make a video to show a summary procedure on how to bake it. Thus, I baked another few more for the video recording. Below are some of the different stencil designs I used to decorate the Japanese cheesecake. They were all successful&hellip Mandy asked me if I ever counted how many Japanese cheesecakes I have baked in total, I think shouldn&rsquot be less than 20 cakes&hellip hahaha
[Update: I received lots of inquiry about where to buy the Hello Kitty Cake Stencil I used here. I have a few in stock and listed in my online shop, click here to buy (Sold Out), but you can get the same design here]
Try out this delicious Japanese Cheesecake recipe and remember to watch the how-to-bake video for the process and procedure. You should be able to succeed if you follow the instruction to a T.
Just in case you haven&rsquot watched the video I posted above. Here are some screens captured from the video:
- At 0:07 min
- At 1:10 min
- At 2:23 min
- At 3:43 min
- At 4:00 min
- At 4:09 min
Japanese cheesecake is best served after it has cooled down and chilled. Enjoy!
Make the mold
Prepare the mold. Here a charlotte mold. By coating it with butter and then spreading sheets of parchment paper in it. The method to line the bottom which is round is here.
Then pour the melted cocoa butter into the preparation and incorporate it well with a mixer.
Finally add the eggs in snow in two batches, one half then the other, raising the dough of the keto cheesecake.
Pour the appliance into the upholstered mold and put in a mold filled with boiling water (bain-marie) in an oven preheated to 180 ° C (Th. 6) for 15 minutes. Then lower the temperature to 150 ° C (Th. 5) for 15 minutes. Then leave in the oven off for another 15 minutes.
JIGGLY FLUFFY JAPANESE CHEESECAKE RECIPE:
The Japanese cheesecake or Japanese cheesecake is a simple dessert to prepare because in this case the recipe has only 3 ingredients and the result is spectacular. White chocolate, cheese spread and eggs, that's all Japanese cheesecake needs.
To be honest, this cheesecake is not the original Japanese cheesecake called Japanese Cotton Cheesecake, which is well known in Japan and that, if you have visited that country, you surely have tried it, just like the famous Doraemon dorayaki. Below we show you a video where they explain in detail how the original Japanese cheese cake is made, but this time we wanted to focus on a recipe that has gone viral on the web since it was published by a Japanese Youtuber, Ochikeron, and It has only 3 ingredients, since it has replaced the original ingredients with white chocolate and cream cheese.
The rest of the process if you see the two videos is very similar, it is about assembling the egg whites until stiff of snow trying to mix them with the rest of the ingredients with enveloping movements so that a souffle type mixture is left that is what gives this spongyness to this Japanese cheesecake
At home we have prepared this Japanese cheese cake on so many occasions that we have already lost count, and the truth is that everyone likes it. You can eat it as it comes out or sprinkle it with icing sugar or with any jam on top.
With the measures a small cheesecake comes out, but you can double the ingredients and something bigger will come out. With the ingredients specified in the recipe you have to use a mold of approximately 15cm if you want to leave a cake of spongy cheese and high like this.
The Japanese cheesecake has a mousse-like texture and its flavor is a mixture of cheese and white chocolate that both young and old will like. Do not hesitate to prepare it for your next celebration, or when you want to give yourself a little treat, it sure becomes your favorite sweet.
Japanese Cheesecake Ingredients:
How to make Japanese cheesecake:
We separate the yolks from the whites and place the whites in the refrigerator until they are used.
Melt the white chocolate in the water bath (we can also melt it in the microwave with intervals of 20 seconds and stirring until it melts), mix well.
Next we add the cream cheese and with a spoon we mix well until both ingredients are completely united. Remove the bowl from the saucepan and let the mixture cool.
Preheat the oven to 170º, pour two fingers of water in the oven tray.
We add the 3 yolks. Mix well until all the ingredients are integrated.
We mount the egg whites until stiff (you will know that they are mounted on the verge of snow when you turn the bowl and the whites do not fall), add 1/3 of the whites until stiff to the mixture of white chocolate and cheese , and mix with enveloping movements. Then we add the remaining 2/3 and mix again with enveloping movements. We reserve
Prepare a 12 cm mold with a little butter or margarine and pour the preparation with a few small strokes on the table so that no air bubbles are trapped in the mixture. We can also use greased baking paper in the mold to further facilitate demolding.
We take to the oven and bake at 170º heat up and down for 15 minutes. After the time we lower the temperature to 160º and bake for another 15 minutes. When the cooking time is over, we turn off the oven and leave the cake inside the oven with it turned off for another 15 minutes.
Remove the mold from the oven. We leave the cake a few minutes inside the mold and then carefully unmold on a rack to cool completely.
This Japanese cheesecake is delicious by itself, although you can also sprinkle some icing sugar on top or accompany it with an ice cream ball for example.
Easiest Tips To Succeed In Making Japanese Cheese Cake | Japanese Cheese Cake
- Author: Havy Cakes
- Cook Time: 2 Hours
- Total Time: 2 Hours
- Category: Cake
- Method: Bake
We can easily find out the ingredients needed for this cake through its name. We will prepare cheese, flour, milk, butter and some other stuffs which are popular for making cake. It is better to measure the ingredients with a scale so that we can ensure our final result tasty and smooth.
- Cheese: 250g
- Egg: 6 eggs
- Fresh milk: 130g
- Sugar: 130g
- Butter: 80g
- Flour: 50g
- Corn starch: 40g
- Vanilla: 1 tsp
Step 1: Mixing cheese, butter, milk and sugar
- Having everything ready for making a Japanese cheesecake. We will begin with mixing cheese, butter, milk and sugar.
- Boiling a pot of little water.
- Place a brass which is used to mix above ingredients on the pot.
- First, add fresh milk to the brass.
- Second, add 60g of sugar.
- Go on mixing step with some butter and cheese.
- Finally, don’t forget to whip the mixture with a long spoon until all ingredients mix together.
Step 2: Beating the egg yolks and combining with the mixture
- Before beating the yolks and the white eggs we have to detaching the egg yolks from the white eggs. As I have shared in previous post about this step, we should:
- Use a knife to break the eggs into two parts.
- Keep the egg yolk inside the shell and leave the whole white egg to a bowl.
- When finishing, put the yolk in other separated bowl.
- Continue to do the same with 5 other eggs.
- After detaching the egg yolks, we leave all of them to the bowl of milk, cheese and butter prepared before.
- Then, add some more flour to the bowl.
- Remember to put in the bowl a tiny spoon of vanilla.
- Whipping these ingredients in the bowl with a beater until we get the result like picture above.
- To have a smooth and fancy Japanese cheesecake, it is necessary to sift the mixture of egg, flour, and cheese with a sifter.
- Put a sifter on a bowl.
- Slowly pour the mixture into the sifter.
- While pouring the mixture, use a beater to whip around the sifter so that the mixture can flow into the bowl more easily.
Step 3: Beating the white eggs
- In order to have a spongy mixture of white eggs and sugar, while beating the white eggs we add sugar slowly to the bowl.
- Continue to keep this action until we get the result like picture below.
Step 4: Combing the mixture of the beaten white eggs and the beaten yolks mixed with cheese
- At this step, we shouldn’t leave all beaten white eggs into the bowl of beaten yolks and cheese.
- First, spoon up a little of beaten white eggs to the bowl and move the spoon around it.
- When the ingredients in the bowl mix well together. Pour all of the mixture to the bowl of beaten white eggs.
- Go on stirring the mixture.
Step 5: Baking the Japanese cheesecake
- Preparing an aluminum foil paper under a brass.
- Pour the mixture into this brass and bake it with the microwave.
- It costs us about 70-80 minutes to bake the cheesecake.
I have succeeded in making incredible Japanese cheesecakes many times thanks to these easiest tips. My table companions always ask this kind of dessert for every occasion they com to my house, because of its good smell and fancy taste. I myself tried it first, then inviting someone else to eat and became a crazy fan of this delicious cheesecake. Hope with these simple steps above and the demonstration of helpful pictures you can easily follow and master Japanese cheesecake to bring a healthy kind of dessert for all of your lovers.
Preheat oven to 320°F. Line bottom of 9x3-inch round cake pan with parchment paper. Line sides of pan with a 4-inch wide strip of parchment. (You should have about 1 inch of paper extending above the top of the pan.) Set aside.
Test Kitchen Tip: To prepare using a 9-inch springform pan, line with parchment as directed in Step 1. Place pan in center of large sheet of heavy duty foil. Wrap, making sure bottom and sides are completely covered, to keep water from soaking into cake batter.
Beat egg yolks in large bowl with wire whisk set aside. Mix cream cheese, butter and milk in small saucepan on medium heat until melted and smooth remove from heat. Gradually add cream cheese mixture to egg yolks, stirring constantly with wire whisk. Stir in extract until completely smooth.
Sift flour and cornstarch into batter mixture, stirring constantly with wire whisk until well blended.
Beat egg whites and cream of tartar in separate large bowl with electric mixer on medium speed until soft peaks form. (If using a freestanding mixer, use wire whisk attachment.) Increase speed to medium-high. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.
Gently stir in 1/4 of the egg white mixture into the batter mixture repeat until fully incorporated. Pour batter into prepared pan and gently tap pan on the counter to remove any large air bubbles.
Place pan in large roasting pan or dish. Pour enough hot water into roasting pan to cover about 1 inch from bottom of cake pan. Bake 25 minutes. Reduce heat to 280°F. Bake 55 minutes longer or until cake has risen and the top is golden brown.
Remove from oven. Let stand in water bath until cool enough to handle. Remove from water bath. Invert cake onto large plate or cutting board to remove parchment paper. Carefully flip cake onto serving platter. Sprinkle top with powdered sugar and serve warm with fresh berries and whipped cream, if desired.
Soft And Spongy Japanese Cotton Cheesecake
There are so many ways to make a delightful cheesecake and this Japanese Cotton Cheesecake recipe is just one. This cheesecake is so soft and light that you will definitely fall in love with its texture and taste.
In this recipe, the cream cheese is mixed with eggs, butter, cream milk, lemon, cake flour and cornstarch. A meringue is then mixed into the cream cheese batter. It is then baked in a water bath in the oven. The result is a super soft and spongy Japanese cheesecakes that’s extra tasty and delicious!
Learn how to make your own Soft And Spongy Japanese Cotton Cheesecake in the Next Page and prepare to experience an amazing goodness!
Click “Next Page” below for the ingredients and the recipe video of this amazing dessert recipe!
A Short History of Japanese Cheesecake
The top of a mountain is generally not the place you expect to eat some of best cheesecake of your life, particularly not the top of a mountain in Japan. Yet this was exactly what happened on a day trip to Mount Takao just outside of Tokyo, when I stumbled on Japanese cheesecake shop Tenguya, conveniently nestled by the cable car back to ground level. Tenguya sells crispy pastry tarts filled with a creamy, light and fluffy cheesecake centre akin to taking a bite out of the mountain’s surrounding clouds.
This light and fluffy mousse-like form (affectionately known as “fuwa-fuwa” in Japanese onomatopoeia) is typical of the cheesecake varieties native to Japan. While nothing about cheesecake may seem typically Japanese — dairy, cake — it’s a modern staple in cafes, bakeries, patisseries, specialty shops, convenience stores and dessert menus across Japan. Several cheesecake tart chains, like BAKE and PABLO, are renowned for attracting around-the-block queues for their stores, both nationally and internationally.
Japanese “souffle” cheesecake
There are two main types of Japanese cheesecake, both the result of a slight remodelling to fit local tastes — lighter, less sweet and delightfully lower in calories. The Japanese “souffle” cheesecake is a baked variety, but differs from a traditional New York-style baked cheesecake by incorporating a meringue egg white batter to the cream cheese mixture, which is cooked in a bain-marie to produce a soft, chiffon-like consistency. It may or may not have a molten center, depending on the cooking time, and is also sometimes topped with a smear of apricot jam. Japan also has its own take on the Western unbaked cheesecake, known as “rare” cheesecake. This version uses a setting agent, like agar-agar or gelatin, and a base of cream cheese and yogurt rather than cream, giving it a sour tang.
To reach this point of distinction and global following, Japanese cheesecake traversed the globe, went through many iterations, and overcame challenges in culinary predispositions. Its history is therefore relatively brief — around 40 years — considering the cheesecake’s history of over 2000 years. The oldest record of cheesecake is credited to the writer Athenaeus in 230 AD, but records from as far back as 776 BC note it being fed to players of the Olympic Games to provide stamina for tired bodies. Archaeological findings show this version as cheesecake made from flour, wheat, honey and cheese, and was more of a pudding-style number.
Romans spread the Greek cheesecake across Europe, with the modern baked-style cheesecake thought to have its origins in medieval Poland, and was a mixture of cottage cheese, creme patissiere, lightly fermented raw milk and fresh cheeses. Polish immigrants took this cake with them to the US, then after the invention of cream cheese in New York in 1872, cheesecake recipes featuring cream cheese began to appear.
Meanwhile in Japan, the recently-established Meiji government was encouraging the adoption of foreign foods, with a recipe book published in 1873 making the first mention of cheesecake — albeit a mixture of cheese and rice rather than a Western-regarded “cake.” But as traditional Japanese palates of the time found cheese particularly noisome, the cake was not readily adopted. It wasn’t until the postwar period, when American forces stationed in Japan had brought with them American-baked cheesecake, along with other foreign flavors and foods, that tastes started to evolve. During the early Showa Period, soft cottage cheese and cream cheeses were introduced to Japan, and began appearing as a novel ingredient in traditional confectionary, which grew in consumption with the introduction of electric refrigerators in the home during the 1950s, and slowly the Japanese partiality for cheese and cheese-based desserts followed.
German-style cheesecake with fruit
Commercial pioneers of cheesecake in Japan appeared in the 1960s. On a trip to Berlin in 1969, Tomotaro Kuzuno, owner of Kobe’s Morozoff, encountered a local käsekuchen cheesecake (a German variant), and was so enamoured that he decided it needed to be made available back in his home country. Rikuro Ojisan in Osaka was among the first chains serving up the characteristic wobbly, airy, souffle-style Japanese cheesecake. During the 1970s, women’s magazines featuring cheesecake catalysed a boom in the cake’s popularity across the country. In the late 1980s, more desserts featuring cheese-like tiramisu and cheese-filled steamed buns began to appear and solidify the place of cheese in Japanese cuisine. Since the 1990s, the appetite for, and availability of, cheesecake has been widespread across Japan.
If climbing a mountain for cheesecake isn’t your thing, PABLO has its largest store in Harajuku, also serving up flavors like matcha with red beans in addition to a traditional plain cheesecake, and letting customers decide whether they want their cheese tarts taken out of the oven a little earlier, for an oozy centre, or baked a little longer for a mousse-like centre. BAKE, which uses three different cheeses in their cheesecake tarts — one from Hakodate in Hokkaido — can be found in various parts of Tokyo. Otherwise, there are many other chains, cheesecake-selling cafes, and even regular old konbinis where you can sample the soft and fuwa-fuwa delight of Japanese cheesecake.
Watch the video: Ιαπωνικά τρόφιμα δρόμου - τσεισκέικ του θείου του Ρίκουρο Οσάκα Ιαπωνία (May 2022).