Amazing cotton-like creamy cheesecake. This is a Japanese style cheesecake. The cake is super fluffy and light, but is very creamy too.
Although I’m lactose-intolerant (is that TMI?) I love quite a few dairy products. One of them being cheesecake. I love baked cheesecakes, no-bake and I also love love love Japanese cheesecake! When we were in Tokyo last summer, I really wanted to try the popular “Uncle Tetsu” cheesecake. Unfortunately, I couldn’t find it anywhere. Have any of you tried it? I’m so curious how it tastes. Anyway, Japanese cheesecake differs from regular cheesecake. It’s more cake-like than cheese-like but it’s still creamy. The texture is very, very light. Therefor it’s often also referred to as cotton cheesecake. It’s really a unique kind of cake. And now, you can try it at home! Unfortunately, I can’t compare these with Uncle Tetsu’s, but I can promise you it will taste like little clouds on your tongue.
The first time I made Japanese cheesecake, it was quite a fail: The cheesecake didn’t rise properly and also collapsed once I took it out of the oven. So.Sad. To help you have succes at the first try, I have a few pointers for you. Let’s call it “Japanese Cheesecake 101“. I recommend reading these pointers carefully before starting, but if you’re just here to enjoy a good food video (and not actually make it) skip right to the video because the 101 is quite a lot of text.
- Size: I used a 20cm baking pan from Fat Daddio. If you’re going to use a different size, the baking time will probably be different from my cake (smaller pan = longer, larger pan= shorter). Also, I feel like Fat Daddio pans transfer heat better than aluminum pans, therefor baking time might be longer if you use non-anodized pan (also see “baking time”).
- Type of pan: A lot of recipes call for a springform pan, but I prefer a regular pan because it doesn’t require me to cover the bottom with aluminum foil for the waterbath. If you’re going to use a springform pan make sure you cover the bottom well with aluminium foil so no water will leak into your cake.
- Preparation of pan: Whichever kind of pan you decide to use, make sure you use baking paper to cover both the bottom and the sides or you will have a hard time taking out the cake as a whole. I don’t recommend preparing the pan with butter and flour.
- Egg whites Gradually add your sugar while whipping the egg whites, because if you add it too fast, your egg whites might collapse. In addition, you need soft, yet FIRM, peaks. If you think you’re at soft peak, but are in doubt, I recommend beating a bit longer. I’d rather have stiff peaks than underbeaten egg whites. If the egg whites aren’t beaten long enough, the cheesecake will collapse. Trust me. I’ve done it too many times (lol).
- Flour Make sure you SIFT your flour (and corn starch) with a fine sieve. Don’t use the sieve you usually use to drain vegetables and stuff. Those sieves are not fine enough. Use a sieve made for flour. Trust me. You’ll want a cotton soft texture with zero lumps. Not even small lumps, just NO lumps.
- Use boiling water and add until the pan is covered about 1/3 – 1/2. Also, you might want to add a splash of white vinegar to prevent calcium from depositing on your beautiful cake pan.
- Because this cheesecake is quite moist, you won’t be able to read the “done-ness” with a cake tester. The cake tester will probably come out slightly wet so there’s no use (also, I hate poking in that perfect cheecake top #perfectionist). I hear you thinking: “Then My Linh, how can you tell if the cake is ready?” Well, if you bake the cake at 150C, bake the cake until the top starts to crack a tiny tiny bit. That’s when I know it’s time to turn off the oven. The cake will be ready around 60 minutes. Keep checking it at 55 minutes.
And that’s about it. If you have any more questions, please feel free to leave me a comment down below. I would love for you to try this cheesecake.
- 115 mL whipping cream
- 260 g cream cheese
- 6 eggs, whites and yolks separated
- 70 g all-purpose flour
- 20 g corn starch
- 150 g caster sugar
- 1 tsp vanilla extract
- Preheat the oven to 150C and line a 20cm round baking pan* with baking paper. Set aside.
- In a saucepan, heat the whipping cream and cream cheese. Keep mixing until you get a smooth mixture. Do NOT bring the mixture to a boil. Set aside.
- Lightly whisk the egg yolks and add in the cream cheese mixture. Mix until combined.
- Sift in the flour and corn starch and mix until combined.
- Add the vanilla extract and mix. Set aside.
- Beat the egg whites with the sugar until soft peaks.*
- Fold the egg whites in batches in the cream cheese batter.
- Pour the batter in the baking pan and softly tap the pan a few times against a flat surface to remove large air bubbles.
- Bake the cheesecake 60-70 minutes in a water bath at 150C.*
- Let the cheesecake cool another 30 minutes in the oven with the door ajar before removing from the oven.
- Serve the cheesecake plain or with a light coulis.
- *read text above for additional instructions.