Light and Fluffy Japanese Cheesecake
Wow! I gotta admit - it feels pretty great to be back in the building. So much has happened in the past 3 years you guys! Probably the most important is my amazing photographer, Zac, has gone from my boyfriend to my husband. In fact, the one-year anniversary of our wedding is in just a few days! Time really flies.
The other big change is that we moved into a sweet condo with an open kitchen. We used to have a cramped galley kitchen and I would get so hot and uncomfortable while baking. Not fun. Now I can watch TV, listen to music, and maintain a normal body temperature - it's great!
I've missed being inspired and being creative in this way. I'm excited to share with you something I've been wanting to make for a while - Japanese Cheesecake! Japanese desserts are notoriously not very sweet, but I do love cheesecake. The texture is like a chiffon or angel food cake, but the taste is NY Style Cheesecake all day. It's very confusing for your brain.
My favorite part of course is the jiggle!! I'm impressed by the way this cheesecake can maintain it's structural integrity. Look at this thing go! I definitely recommend you either try to make this for yourself, or pick one up at your local Asian supermarket.
Light and Fluffy Japanese Cheesecake
Makes 8" Cheesecake
- 6 large eggs, separated, room temperature
- 1 cup + 2 tbsp cream cheese
- 7 tbsp whole milk
- 3/4 cup cake flour
- 2+1/2 tbsp + 1 tsp corn starch
- 1/4 tsp salt
- 1+1/2 tbsp + 1 tsp lemon juice
- 1/4 tsp cream of tartar
- 3/4 cup granulated sugar, separated
- Separate the eggs into yolks and whites and place in separate bowls. Set aside.
- Spray with non-stick cooking spray an 8"x3" round cake pan. Pre-heat oven to 325° F.
- In another small bowl, sift the flour, corn starch, and salt together. Set aside.
- Heat 2-3 quarters water in a sauce pan or teapot. This is for the water bath later on.
- In a microwave safe bowl, place the cream cheese, butter, and milk. Microwave for 60 seconds and stir. Repeat 2-3 more times until the butter and cream cheese are melted.
- Transfer the cream cheese mixture to the bowl of a stand mixer and beat with a flat beater attachment for ~1 minute to smooth out any lumps.
- Stop the mixer. Add the sifted dry ingredients, 1/4 cup sugar, egg yolks, and lemon juice to the cream cheese mixture all at the same time. Beat until smooth and free of lumps. The batter should fall in smooth ribbons. Transfer this batter to a large bowl.
- Wash the mixer bowl very thoroughly with hot sudsy water making sure zero traces of fat or water remains in preparation for making the meringue.
- In the clean mixer bowl, whisk the egg whites with a wire whisk attachment on medium speed. When the meringue starts to take shape, add the cream of tarter. Gradually add the remaining sugar (1/2 cup) a little at a time. Whip until meringue becomes glossy, has increased in volume, and holds medium peaks.
- Put a dollop of meringue into the cream cheese batter and fold it in by hand with a spatula to loosen the mixture. Add the meringue 1/3 at a time, being careful not to deflate it. Use as little strokes as possible as you blend the meringue into the batter. The result should be light and airy.
- Pour the cheesecake batter into the cake pan. Place the cake pan into a larger dish (such as a roasting pan) as you will be creating a water bath. Pour your hot water into the larger pan about half-way up the sides of the cake pan. This helps your cheesecake bake evenly.
- Bake for 60 minutes at 325° F. Then, reduce temp to 320° F and bake an additional 10 minutes. Then, turn off the oven and leave the cheesecake in there with the door closed for 30-45 minutes.
- The cake should have pulled away from the sides of the pan and be easy to get out. Turn out the cheesecake from the pan only to a cake plate and serve. Store in the fridge in an air-tight container.