Japanese Cheesecake Recipe
Japanese cheesecake is a wonderful dessert that a lot of people simply don’t know about! That’s a tragedy and a half, and we’re on a mission to spread the word of this wonderful sweet treat. Light, fluffy, and perfectly creamy, Japanese cheesecake is a masterclass in making perfect desserts. In this article, we’re going to talk about our Japanese cheesecake recipe. Read on!
What makes Japanese cheesecake unique?
Japanese cheesecake is made with, more or less, the same ingredients as most other cheesecakes from around the world. The primary ingredients are cream cheese, butter, sugar, and eggs – that’s precisely what most people would use to make their own cheesecake.
The thing that makes a Japanese cheesecake unique, though, is the texture! Characteristically, Japanese cheesecake is an awful lot lighter and fluffier than comparable desserts from around the world, as well as being a little sweeter too.
The texture is quite wobbly and airy, similar to a souffle. This texture is maintained when the cheesecake is hot, having just come out of the oven, but when the cake is chilled a little, the texture becomes more like a moist chiffon cake.
Why we love this recipe
In the process of writing and creating this recipe, we went through quite a long and complicated development process. We knew that we wanted our recipe to have the quintessential features of a Japanese cheesecake while also being achievable in the home.
That’s what we love about this recipe – we’ve found a way to use domestic ingredients and equipment to make this cake wonderfully well. An example of the swaps that we’ve carried out here is the addition of a water bath to the oven. Most commercial ovens have a steam-injection system that would mean that this process isn’t, strictly speaking, necessary. Because domestic ovens don’t have that system, a water bath is needed.
Other Popular Recipes by HICAPS
- Yema Cake Recipe
- Basque Burnt Cheesecake Recipe
- Ube Cheese Pandesal Recipe
- Egg Pie Recipe
- Durian Butter Cake Recipe
- Korean Corn Dog Recipe: Easy and Yummy
What to serve with this cheesecake
Typically, Japanese cheesecake is served with chopped fresh fruit that accentuates the lightness and sweetness of the cake itself. Because the cheesecake isn’t overly sweet as a western cheesecake might be, sweet fruit is ideal for this. We would suggest using mango, pineapple, and plums. Any fruit will work brilliantly, but sweeter fruit will work best.
If you don’t want to use fresh fruit, then we would suggest making a basic fruit coulis. This isn’t as tricky as it sounds, we promise! You can bring together 250g chopped, peeled fruit, 50g sugar, and 100ml of water in a small pan, and bring the mixture to a boil to soften the fruit. Once soft, blend the mixture into a puree and strain out any seeds or skin that may be in the mixture – that’s a basic coulis!
This recipe is a simple and tasty one – it will give you a dessert perfect for any occasion! Give it a go soon, we’re sure you won’t be disappointed.
Japanese Cheesecake Recipe
Japanese cheesecake has been around for quite some time now, but it doesn’t get the attention it deserves in most places.
We’ve created this guide on how to make a Japanese cheesecake from scratch so you can impress your friends and family with this unique dessert! Our step-by-step instructions will have you making one of these tasty treats in no time. You’ll never want to go back to regular cheesecake again!
Enjoy!
Japanese Cheesecake
Equipment
- Oven
- Mixer
- Double Boiler
Ingredients
- 100 g HICAPS Buttercream Ref Margarine
- 100 g Royal Victoria Cream Cheese
- 130 ml Mlekovita UHT Milk
- 8 pcs Egg Yolk
- 60 g All Purpose Flour
- 60 g Cornstarch
- 13 pcs Egg White
- 130 g white sugar
- 1 tsp cream of tartar
Instructions
- In a small pan, combine Hicaps Buttercream, Royal Victoria Cream Cheese and Mlekovita UHT Milk.100 g HICAPS Buttercream Ref Margarine, 130 ml Mlekovita UHT Milk, 100 g Royal Victoria Cream Cheese
- Cook over low heat until completely melted. Set aside.
- In a different bowl, combine egg yolks, sifted all purpose flour8 pcs Egg Yolk, 60 g All Purpose Flour
- and cornstarch. Mix evenly until no more lumps.60 g Cornstarch
- Meanwhile, whip egg whites, sugar and cream of tartar until stiff peaks.13 pcs Egg White, 1 tsp cream of tartar, 130 g white sugar
- Back with the egg yolk-flour mixture, combine together with cream cheese mixture.
- Then slowly fold in with your meringue mixture, while carefully mixing
- without deflating the air.
- Transfer your mixture into your greased pan lined with parchment paper.
- Bake with a water bath at 160’c for 25 mins.
- Then continue baking it at 140’c for another 55 mins until done.
- Cool down before removing from the pan.
- Dust with powdered sugar and top with fresh fruits (optional.)
Check Out Other Delicious Dessert and Snack Recipes
Want more mouth-watering dessert recipes? Check out these recipes: Apple Pie Recipe, Homemade Pizza Dough Recipe, Banana Muffin Easy Recipe, Maja Blanca Recipe, Ube Cheese Pandesal Recipe, and Korean Cream Cheese Garlic Bread. While you’re at it, try this Dream Cake Recipe as well.
Still can’t get enough of our dessert recipes? Check out our Sushi Bake Recipe and Calamansi Boracay Muffin recipes!
Our popular recipes include Yema Cake Recipe, Basque Burnt Cheesecake Recipe, and Egg Pie Recipe.
About HICAPS
Over the years, HICAPS has helped bakers and businesses make delicious products by offering ingredients like ChiffonAide Cake Oil, Magic Whizk Instant Whipping Cream, Red Velvet Emulco Flavor and Color, Ube Yam Emulco Flavor and Color, and HICAPS Buttercream Prime Butter Blend.
HICAPS also provides tools and resources to valued partners such as the FREE Marketing Plan for a Bakery Business E-book, Filipino Food Photography: The Ultimate Guide, and free dealer locator that helps look for baking supplies stores near me.
Want more free tips and tutorials? Follow us on Facebook at Hicaps Mktg. Corp. and on YouTube at HicapsTV.
Want to be one of our valued partners? Fill this form out. Looking forward to talking to you soon!
