Japanese Cheesecake
Konnichiwa, It's Nami from Just one cookbook.
In this video, I will show you how to make Japanese cheesecake or Soufflé cheesecake as we called in Japan.
It's simply the fluffiest, lightest, most delicious cheesecake you can make at home.
Personally, I love it because it's the best combination of both creamy cheesecake and soft airy Soufflé.
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Alright, let's get started!
preheat oven to 350 F ( 180 C )
cut parchment paper one 4 x 30 inches and two 2 x 30 inches strips
and 9” ( 23 cm ) round parchment paper for the bottom
grease the cake pan and parchment paper with butter (for bottom and sides)
grease 4 x 30 strip on one side
place the 2 “straps” criss-cross on the bottom of the cake pan
place paper with grease side facing up
place the side paper with grease side facing in
separate 6 eggs
refrigerate egg whites
heat up 2 inches of water in a pot
300 g ( 10.6 oz ) cream cheese in a large bowl
add, 60 g ( 4 Tbsp or 1/4 cup ) unsalted butter
and 60 g ( 5 Tbsp ) granulated sugar
200 g ( 200 ml ) heavy whipping cream
put the bowl over the saucepan
mash the cream cheese and butter
whisk to blend everything together
remove from the heat
add eggs one yolk at a time while whisking
sift 80 g (9 Tbsp ) cake flour into the batter
whisk and blend together
pass the batter through the fine mesh strainer to a clean large bowl
zest half of a lemon into the batter
squeeze 2 Tbsp ( 30 g ) lemon juice
add the lemon juice to the batter and mix all together
in the preheated oven, setup the water bath
add cold egg whites into a large clean mixing bowl
start whisking on medium speed (speed 4) about 2 minutes
slowly add 1/3 of 100 g ( 8.5 Tbsp ) granulated sugar at a time
after adiing sugar, increase the mixer speed to high ( speed 8 )
stop whisking at soft to medium peak, do not over whisk
mix in 1/3 of egg whites
mix in another 1/3 of egg whites
fold in very gently
pour batter into mixer bowl
fold in very gently
pour the mixture into the baking pan in all at once
tap the cake pan a few times on the kitchen counter
change to 320 F ( 160 C ) and bake for 70~75 minutes
decrease to 300 F ( 150 C ) and bake for 10 minutes
turn off oven and leave door ajar for 15~20 minutes
combine 2 Tbsp apricot jam and 2 tsp water
gently pull out the cake using the 2 parchment paper straps
remove the parchment paper
brush the apricot mixture over the top of the cheesecake
Enjoy!
itadakimasu!
I hope you enjoy this Japanese cheesecake video and tried out the recipe for yourself.
Please hit the like button and let me know in the comments below
if you have tried Japanese cheesecake before.
I want to know what you like about it.
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Thanks so much for watching and see you next time.
matane!
Just one cookbook