Week 129: Japanese Cheesecake
Japanese cheesecakes are also known as Japanese cotton cheesecake or jiggly cake. No matter the name, you will definitely be getting seconds of this fluffy cheesecake.
Japanese cheesecake was invented in the 1970s and was actually inspired by a German cheesecake called kasekuchen. I will definitely be trying to bake that soon!
Japanese chefs adapted kasekuchen by reducing the fat and creating a lighter and more airy cheesecake instead.
The cake was a hit and became a signature dessert in a lot of Asian restaurants. Some versions are served plain, and others incorporate flavors like apricot and lemon.
RECIPE:
INGREDIENTS:
8 oz. full-fat cream cheese
1/4 cup unsalted butter
1/3 cup whole milk
5 eggs, separated
1/3 cup all-purpose flour
1 tablespoon cornstarch
1/2 cup granulated sugar
STEPS:
Preheat your oven to 300 degrees F. Pour a thin layer of water over a baking sheet and place it in the oven while it is preheating. Line a 9-inch cake pan with parchment paper.
Over low heat, melt the butter, cream cheese, and milk into a thick paste. Take off the heat and add the flour and cornstarch. Slowly, whisk in each egg yolk individually to combine.
In the bowl of your stand mixer, beat the egg whites and sugar until stiff peaks form. Fold the egg whites into your cream cheese mixture gently and pour the batter into your prepared cake pan.
Place your cake pan over the water bath you made earlier on the baking sheet. Bake for 1 hour and 10 minutes. The top should be slightly wobbly but golden brown. Immediately serve the cake warm or chill in the refrigerator until ready to eat.
Enjoy!
The Bored Baker 👩🏽🍳
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