{"id":15373,"date":"2017-02-15T12:41:45","date_gmt":"2017-02-15T10:41:45","guid":{"rendered":"https:\/\/www.oogio.net\/?p=15373\/"},"modified":"2022-01-13T18:06:17","modified_gmt":"2022-01-13T16:06:17","slug":"japanese-cheesecake","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/japanese-cheesecake\/","title":{"rendered":"Japanese Cheesecake"},"content":{"rendered":"
\"Japanese

Photo: Natalie Levin<\/p><\/div>\n

A few months ago I watched a video of a Japanese cheesecake<\/a> and ever since just couldn’t stop thinking about it. It was one of the fluffiest, airy and super delightful cheesecakes I’ve ever seen, and I just had to give it a try at home.<\/p>\n

After quite a long time, I finally got to bake it. I found lots of different recipes all over the web, and after a few tests made my own version, which combines two of them.<\/p>\n

This cake is high and so soft; it’s so hard to resist a piece (or two, or twelve, for that matter). It is at its best on the day of preparation (as opposed to most classic cheesecakes), which makes it definitely worth a shot.<\/p>\n

So if you love cheesecakes and prefer them in their most airy and fluffiest version, I urge you to try this recipe. The cake that will come out of your oven will drive you crazy, and I assure you everyone will want to have the recipe and\/or you making it again and again. Yes, it is so delicious!<\/p>\n

\"Japanese

Photo: Natalie Levin<\/p><\/div>\n

<\/p>\n

\n

Japanese Cheesecake<\/h2>\n

\n

Based on this recipe<\/a> and this recipe<\/a> with my adjustments.<\/p>\n<\/p>\n

\n\t\t\t<\/div>\n
\n

Ingredients:<\/h4>\n
    \n
  • 125 ml. (1\/2 cup) milk<\/li>\n
  • 225 grams (1 pack) cream cheese<\/li>\n
  • 75 grams (2\/3 stick) butter<\/li>\n
  • 6 egg yolks<\/li>\n
  • 1 tsp. vanilla extract<\/li>\n
  • 70 grams (1\/2 cup) all-purpose flour (see notes for gluten-free version)<\/li>\n
  • 20 grams (2 tbsp.) cornstarch<\/li>\n
  • 6 egg whites<\/li>\n
  • Pinch of salt<\/li>\n
  • 150 grams (3\/4 cup) sugar<\/li>\n<\/ul>\n

    For serving:<\/h4>\n
      \n
    • sugar powder<\/li>\n<\/ul><\/div>\n
      \n
        \n
      1. Preheat oven to 160c degrees and place a large pan with water on the bottom of the oven. Line your pan with baking paper on the base and the sides.<\/li>\n
      2. In a pot, place milk, cheese and butter and heat over low heat until everything is melted and mixture is smooth.<\/li>\n
      3. Remove from heat, allow cooling for 2-3 minutes at room temperature and add the egg yolks one by one, whisking between additions. Add vanilla and whisk until smooth.<\/li>\n
      4. Add flour and cornstarch and whisk the batter until incorporated.<\/li>\n
      5. In a clean mixer bowl with a whipping attachment, whip egg whites and salt until pale foam begins to form.<\/li>\n
      6. Add the sugar gradually and continue whipping until stable, flexible and shiny meringue is formed.<\/li>\n
      7. Fold the meringue into the cheese mixture gradually until you get a smooth and thick batter.<\/li>\n
      8. Pour the batter into the pan and level the top using a spatula.<\/li>\n
      9. Place the pan in the oven pan relatively deep and fill it with water.<\/li>\n
      10. Bake for 25 minutes at 160c degrees. Then lower the oven temperature to 130c degrees and continue to bake for another 60-70 minutes. The cake is ready when it is golden, and slightly wobbly at the center.<\/li>\n
      11. Cool the cake at room temperature and extract from the pan.<\/li>\n
      12. Place on a serving plate, sprinkle with powdered sugar and serve.<\/li>\n<\/ol><\/div>\n
        \n
          \n
        • The cake is at its best on the day of preparation, preferably relatively warm.<\/li>\n
        • Keep the cake in a closed container in the refrigerator up to 5 days. It is recommended to warm it slightly before serving.<\/li>\n
        • You can serve the cake with chocolate sauce, caramel or berry coulis, but it really is perfect as it is.<\/li>\n
        • Gluten-free version: replace the flour with the same amount of cornstarch (a total of 90 grams in this case).<\/li>\n<\/ul><\/div>\n
          \n\t\t\t<\/div>\n<\/div>\n

          <\/p>\n

          \"Japanese

          Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"

          A few months ago I watched a video of a Japanese cheesecake and ever since just couldn’t stop thinking about it. It was one of the fluffiest, airy and super delightful cheesecakes I’ve ever seen, and I just had to give it a try at home. After quite a long time, I finally got to […]<\/p>\n","protected":false},"author":2,"featured_media":39542,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1573,1562],"tags":[1597,1954,2866,1857],"yoast_head":"\nJapanese Cheesecake | Lil' Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/japanese-cheesecake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Japanese Cheesecake | Lil' Cookie\" \/>\n<meta property=\"og:description\" content=\"A few months ago I watched a video of a Japanese cheesecake and ever since just couldn’t stop thinking about it. 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