September 16, 2009

Japanese Cheesecake


eating a slice of Japanese cheesecake is like eating a piece of cloud

The Japanese are very creative and innovative when it comes to breads and cakes. Last year I read that their cheesecake is softer and lighter than the cheesecake we know. I have always wanted to make it since and recently found in my opinion the best recipe. It has only half a pound of cream cheese, lots of eggs, and a little bit of cake flour and cornflour. Whipping the egg whites to soft peaks produces a chiffon cake-like cheesecake that is cotton soft, melt-in-your mouth, and light as cloud but tastes exactly like cheesecake. I love that the recipe doesn't have too much sugar and the sweetness to me is just perfect. As usual, I used calamansi juice in place of the lemon juice. This cheesecake is just heavenly.

Japanese Cheesecake
8 ounces cream cheese
4 tablespoons butter
3 ounces milk
6 egg yolks
1 tablespoon lemon juice
2 ounces cake flour
1 ounce cornstarch
¼ teaspoon salt
6 egg whites
¼ teaspoon cream of tartar
¾ cup sugar
  • Grease and line with parchment paper the bottom and sides of an 8-inch x 2 inch round cake pan, set aside.
  • Melt cream cheese, butter, and milk over a double boiler, stirring with a rubber spatula, set aside to cool. When cool, fold in the flour, cornstarch, egg yolks, lemon juice, and salt; mix well.
  • Beat egg whites with cream of tartar until foamy. Add in the sugar and beat until soft peaks form.
  • Add the cheese mixture to the egg white mixture and mix well. Pour into the prepared pan and bake in a bain marie in a preheated 325°F oven for 1 hour and 10 minutes. Let cool on a wire rack. Transfer into a serving plate. Enjoy!
bake until top is golden


Sidney said...

Hahahaha...eating a piece of cloud! Makes me hungry !

What's Cookin Chicago said...

This looks so soft and fluffy... just like a cloud! I'm wondering if this is similar in texture to Filipino 'mamon'?

Anonymous said...

It looks like a mamon. I wonder if it takes like one.


Oggi said...

Sidney, made you laugh.:D

Joelen and Cel, yes, it has the texture but not the flavor of mamon. It is also a lot lighter than mamon and regular cheesecake, it literally melts in my mouth.

caninecologne said...

hi oggi - wow, it does look like a giant mamon! i'm glad i saw this because i like cheesecake, but not the heaviness of it.

just a question - what if i don't have a double boiler, is there another method in which to melt the first few ingredients?

Oggi said...

R, me too, I can only take a few bites of cheesecake, I also find it too heavy and creamcheesy.:)

A glass bowl on top of a saucepan is what I use for melting chocolates, making custards, and for this recipe. Make sure the bottom does not touch the simmering water.

caninecologne said...

hi oggi
thanks for the tip. i can make do with that! :)

Mirage said...

I MUST do this! Just by looking I can tell I'd love this... :D Thanks!

raissa said...

I love, love, love Japanese cheesecake. It is really like eating clouds. Thanks for the recipe.

Oggi said...

Raissa, it's better than regular soft and light.

Anonymous said...

Hi oggi. what do you mean bake in a bain marie? Thanks :)

Oggi said...

A, place the baking pan with the cake batter in a larger pan filled with hot water that comes halfway up the sides of the smaller pan.

sirenang hardinera said...

Oh my gosh this is so gorgeous! I bet you can make a matcha-flavored version *wink* *wink*

Oggi said...

Matcha flavored sounds great. I'll make it soon. Thanks.:)

Anonymous said...

Hi oggi! Can you tell me the equivalence of like an ounce. I cant seem to follow like 2 ounces of flour (dry) or 3 ounces of milk (wet)! How will i measure those? I'd really like to perfect this like i did w/ ur sansrival! Tnx!

Oggi said...

I use weight measurement for flours specially cake, rice, or corn flour to be more precise. If you don't have a kitchen scale, look for conversion to cups of these items in Google or here. For the liquid, use a measuring cup with ounces/ml.

Anonymous said...

Im not sure ıf ı made mıne wrong.... ıs ıt supposed to be wet lıke a normal cheese cake? or ıs ıt suppose to be more of a whıte cake texture??

Oggi said...

It's a moist light cake similar to chiffon, not the American-type cheesecake.

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