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Japanese Cheesecake

17/11/2023

The Japanese cheesecake, also known as “cotton cheesecake” for its soft and light consistency, is a delicious dessert that combines traditional cheesecake with a kind of soufflé, resulting in a more airy treat. Here’s how to prepare it with an Italian twist:

Ingredients

  • 200 g of cream cheese (like Philadelphia)
  • 60 g of butter
  • 100 ml of milk
  • 6 eggs (yolks and whites separated)
  • 140 g of sugar (70 g for the yolks, 70 g for the whites)
  • 60 g of sifted flour
  • 20 g of cornstarch (cornflour)
  • 1 tablespoon of Italian lemon juice
  • The grated zest of 1 Italian lemon to add a Mediterranean aroma
  • 1/4 teaspoon of cream of tartar or a few drops of lemon (to stabilize the whites)

Preparation

  1. Preheat the oven to 160 °C. Line the bottom and sides of an 18-20 cm diameter springform pan with parchment paper.

  2. In a small pot, melt the cream cheese, butter, and milk over low heat. Once the mixture is smooth, remove from heat and allow to cool slightly.

  3. Add the egg yolks to the cheese mixture, one at a time, mixing well after each addition. Also incorporate 70 g of sugar, sifted flour, and cornstarch. Stir until you obtain a homogeneous mass.

  4. Add Italian lemon juice and zest for a touch of freshness and flavor.

  5. In a separate bowl, beat the egg whites with an electric mixer until they start to foam. Add the cream of tartar or a few drops of lemon, then continue beating, gradually adding the remaining 70 g of sugar, until you obtain a glossy and firm meringue.

  6. Gently fold the meringue into the cheese mixture, in several additions, using a spatula and gentle movements from top to bottom to avoid deflating the mixture.

  7. Pour the batter into the prepared pan and tap it on the work surface to remove any air bubbles.

  8. Bake the cheesecake in a water bath for about 85 minutes or until the surface is golden and a tester inserted in the center comes out clean.

  9. Turn off the oven and let the cheesecake cool inside with the door slightly open to avoid temperature shocks that could cause cracking.

  10. Once completely cooled, place the cheesecake in the fridge for at least 4 hours before serving.

A curiosity: Japanese cheesecake differs from the traditional one not only in texture, but also in its delicate and less sweet flavor. It’s a dessert that reflects the subtlety and aesthetics of Japanese pastry, but with the addition of Italian lemon, it becomes a pleasant meeting of cultures in taste.

Japanese Cheesecake