Discover the art of creating Japanese cheesecake, a delightful treat known for its airy texture and rich flavor. This recipe combines cream cheese, milk, and butter to create a creamy base, resulting in a delectable dessert that will captivate your taste buds. Follow the steps below to embark on your journey to Japanese cheesecake perfection.
Ingredients:
- 100g cream cheese
- 76g milk
- 35g unsalted butter
- 35g All-purpose flour
- 38g egg yolks
- 78g egg whites
- 40g sugar
Method:
- Preheat the Oven:
- Preheat your oven to 150°C (302°F).
- Prepare the Cheesecake Batter:
- Double boil ingredients (A) cream cheese, milk, and butter in a mixing bowl. Whisk until no lumps remain.
- Incorporate ingredients (B) all-purpose flour into the mixture and combine well. Lastly, add ingredients (C).
- Whip the Egg Whites:
- Beat the egg whites and sugar separately into 3 parts. Ensure that the egg whites are refrigerated before starting to beat for stability. Beat until soft peaks form.
- Fold Egg Whites into Cheesecake Batter:
- Divide the whipped egg whites into 2 parts and gently fold them into the cheese mixture using a spatula.
- Prepare the Baking Mold:
- Grease a 6-inch mold with baking oil spray, ensuring full coverage.
- Pour and Bake:
- Pour the cheesecake mixture into the prepared mold. Smooth the surface with a stick.
- Place the mold in a larger tray and fill the tray with hot water to a height of about 1 inch.
- Bake the cheesecake in the preheated oven at 150°C for 70 minutes.
- First, bake for 20 minutes with the oven door closed.
- Then, bake for another 25 minutes while leaving a small gap (approximately 1.5 cm) in the oven door to gradually release the steam, preventing the cake from rising too high and cracking.
- Finally, rotate the cake and bake for an additional 25 minutes until golden brown. The total baking time is 70 minutes.
- Enjoy Your Japanese Cheesecake:
- Once baked, allow the cheesecake to cool before slicing and serving.
FAQs (Based on “People Also Ask” Section)
Explore some common questions about Japanese cheesecake:
What Makes Japanese Cheesecake Different?
Japanese cheesecake is known for its fluffy texture and light, airy consistency compared to traditional cheesecakes. It typically incorporates whipped egg whites, resulting in a softer and less dense cake.
Why Double Boil the Cheesecake Ingredients?
Double boiling the cheesecake ingredients helps to melt and combine them evenly without burning. This gentle heating method ensures a smooth and creamy texture in the final cheesecake.
Can I Use Different Sizes of Molds?
Yes, you can adjust the size of the mold to suit your preference. However, keep in mind that the baking time may vary depending on the size and depth of the mold. Be sure to monitor the cheesecake closely to prevent overbaking.
How Do I Prevent Cracking on the Cheesecake Surface?
To prevent the surface of the cheesecake from cracking, it’s essential to bake it in a water bath and gradually release the steam during baking. Additionally, avoid overmixing the batter and ensure that the oven temperature is consistent throughout the baking process.
Conclusion: Mastering the Art of Japanese Cheesecake
In conclusion, Japanese cheesecake offers a delightful twist on the classic dessert, with its fluffy texture and creamy flavor. By following the steps outlined above and exploring the FAQs, you can embark on your journey to creating the perfect Japanese cheesecake at home. Enjoy the process of crafting this delectable treat and savoring each bite of its light and airy goodness!