Fluffy, soft, creamy Japanese fluffy cheesecake that is so addictive and perfectly sweet for all the Asian moms out there!
How is Japanese cheesecake different from American cheesecake?
Japanese cheesecake is light, fluffy, and spongey. It has a very slight tanginess and sweetness whereas American cheesecake is often served with a crust and is much dense and sweeter compared to Japanese cheesecake. Unlike American cheesecake which is primarily made with cream cheese, sugar, flour, and egg, Japanese cheesecakes are made with meringues! This is why it is very jiggly right when it comes out of the oven.
This cake was inspired by the Anime My Love Life which is absolutely one of the most adorable and pure anime I have ever seen!! (along with Gakuen Babysitter) This Japanese cheesecake was brought to Takeo by Yamato to show appreciation after Takeo has helped her resolve the train incident.
you can absolutely enjoy the cheesecake as it is right out of the oven, but if you want a more rich flavor and creamier textures, I recommend refrigerating it for at least 4 hours before serving. Whichever method you choose, they are both extremely delicious!
Fun fact: This cake is the perfect cake for any asian moms out there who are picky with their desserts because they are too "sweet". It is seriously so addcitve, i can eat the whole cake by myself without even realizing it just becasue it is not overly sweet.
Tools you will be needing for this recipe
Preparation Process
start by separating egg yolks and egg whites. Then, add hot boiling water to a bowl. Place another bowl that is similar in size on top of the boiling water.
Add in cream cheese, butter, and milk, and keep on whisking until it is smooth
remove the bowl from the boiling water. Add in egg yolks, and vanilla extract, sift in the flour and cornstarch and mix until no crumbs can be seen
Whisk the egg whites and slowly add in sugar during this process until a stiff meringue forms. Add 1/3 of the meringue into the batter and combine together until no whites can be found, and then pour the rest of the meringue back in and mix everything together using the folding method to avoid deflating the batter
add 1/3 of the meringue into the batter and combine together until no whites can be found, and then pour the rest of the meringue back in and mix everything together using the folding method to avoid deflating the batter
in a baking tray, add in 1-inch height of water. Place the greased cheesecake pan on top of it, and bake it for 45 min at 270F. Open the oven door and leave a small peak to allow air in. Turn the heat up to 310F for another 25 minutes.
Japanese fluffy cheese cake
Fluffy, light Japanese cheesecake; perfectly sweet with an amazing texture that will melt in your mouth!
Ingredients
- 150g cream cheese
- 80g milk
- 3 egg yolks
- 30g butter
- 1tsp(4g) vanilla extract
- 3tbsp(24g) all purpose flour or cake flour
- 1tbsp(8g) corn starch
- 1/4cup(50g) sugar
Additional toppings
- Powder sugar
- strawberries or any of your favorite fruits
Instructions
- Separate 3 egg whites and yolks
- add hot boiling water in one bowl, and place another bowl similar in size on top of the boiling water bowl
- using the double boiler method, melt the cream cheese, butter and milk by constant string until they are smooth
- remove the bowl from the hot water and add in the egg yolks, and vanilla extract, sift the flour and cornstarch and combine everything until no flour crumbs can be found
- whisk the egg whites starting using an electric mixer from the low setting, add in sugar 1/3 amount at a time until stiff peaks form(this step is important! as the meringue created from egg white is the essential ingredient for a fluffy and soft cake)
- add about 1/3 amount of the meringue into the egg yolk cream cheese mixture, and then fold it together until all combined
- combine the rest of the meringue using the fold method until no whites can be found and then pour the cheesecake batter into a 6-inch baking pan
- in a baking tray, add water about 1-inch height
- place the cheesecake baking pan on the baking tray and bake at 270F for around 45 minutes
- after 45 minutes, place a towel between oven doors to let a little air in and up the heat to 310F, and bake for another 25 minutes or until the top is golden
- enjoy once cooled or refrigerate for the next day!
Notes
do not over-mix while you are combining the meringue with the cream cheese mixture, use the fold method to combine (see video for reference)
make sure you leave a small opening by placing a spatial or towel between the oven door to let a little air in, this step will help the cheesecake stabilize its form therefore when you take it out of the oven it won't shrink in size or deflate.
I highly recommend eating this with strawberry, it adds a slight tartness and fresh flavor to the overall cheesecake creating an outstanding balance!
this cake is meant to be not overly sweet so if you are a sweet tooth please feel free to add more sugar to your liking
watch video:
For more anime-inspired recipes, click here!☜ ⍩
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