The recipe name, Japanese Cheesecake, prompted me to try this new recipe. The recipe is a little complicated, but it is decidedly different than the New York style cheesecake we are all used to. Allow yourself lots of time as the baking and cooling times take over 2 hours, but it’s worth the time. It’s light and fluffy, a cross between cheesecake and a cheese soufflé. It is exceptional, especially after it has been refrigerated overnight.
Tip : Make sure that you take the butter and cream cheese out of your refrigerator at least 2 hours before starting the recipe. There is no need to bring the milk or the eggs to room temperature, but the cream cheese and the butter must be soft to blend into a smooth sauce.
Ingredients
- 4 large eggs divided
- 4 tbsp unsalted butter room temperature, plus extra for greasing pan
- 8 oz cream cheese room temperature
- 1/2 cup low fat milk
- 1/2 cup sugar 1/4 for the meringue and 1/4 for the cheesecake
- 1 pinch kosher salt
- 1 1/2 tsp lemon juice
- 1/2 cup cake flour or AP flour and 2 tbsp corn starch
- powdered sugar for dusting
- 1 recipe Macerated Strawberries for garnish
Instructions
Gather all ingredients before starting the recipe.
- Pre heat oven to 325℉
- Grease an 8" x 3" baking pan liberally, all sides and bottom
- Cut a sheet of parchment to fit the bottom of the pan and place over the bottom of the pan.
- Separate 4 large eggs and place yolks and egg whites in separate medium sized mixing bowls.
- Combine 8 oz cream cheese and 1/2 cup low fat milk in a medium mixing bowl. Mix on low speed until creamy and smooth. Add 4 tbsp unsalted butter, room temperature, 1/4 cup sugar, 1 pinch kosher salt and 1 1/2 tsp lemon juice and mix until light and fluffy, about 4-5 minutes.. Add 1/2 cup cake flour and mix again for another minute. Add egg yolks, mix for another minute. Strain through a fine sieve to remove any lumps.
Make the meringue
- Beat egg whites on medium speed until they become opaque and foamy. Gradually add 1/4 cup sugar, one tablespoonful at a time and continue to beat until soft peaks form.
- Mix 1/3 of the meringue into cheese mixture at a time, folding each addition until combined.
- Pour batter into the prepared baking pan.
- Place pan into a roasting pan. Pour a few inches of hot water into roasting pan to come halfway up the cake pan.
- Bake the cheesecake for about 1 hour and 10 minutes or until the top is golden brown. Check the cake for doneness with a wooden skewer inserted in the middle of the cake. When it comes out clean, the cake is done.
- Turn the oven off and leave the cheesecake inside for another 15 minutes or until the top is golden brown.
- Crack the oven door open and let the cake cool in the oven for an hour.
- Remove cake from water bath and run a knife along the edges. Shake a bit to loosen the cake, then invert onto a plate. Peel the parchment paper from the bottom, and invert, brown side up, on the plate.
- Refrigerate the cheesecake, covered. Serve dusted with powdered sugar and a few Macerated Strawberries.
Author Notes
All the photos of this delectable Japanese Cheesecake show the cake to be 3-4" tall. I followed the instructions carefully, and the only way that I can see the cake being so high is to use a 6" springform pan with a collar to allow it to rise over the 3" depth. It's something to try, although I was thrilled with the consistency and flavor of the cake that I made.
