Japanese Cheesecake Breadtalk Recipe

And soft velvet texture that melts in your mouth and tickles your taste buds with rich yet light cheese notes. Every bite serves you just the right amount of sweetness that isn’t overpowering nor is this a dense sponge cheesecake that will overpower you and stick to the roof of your mouth and teeth. This best Japanese cheesecake recipe will grace you with its moistness, its fluffiness,

It’s been a while since my last recipe and that’s because I have been experimenting in my laboratory (kitchen). Ever since the Japanese cheesecake took over the Internet and the café trend by storm, I was hell-bent to bake the perfect Japanese soufflé cheesecake that was airy like a chiffon cake but still contained the velvet creamy texture and jiggliness unique to a Japanese cheesecake.

I spent weeks trying out different recipes with different techniques and making adjustments to the oven temperature, cake batter, and even the way I prepare my cream cheese mixture. The main problem I encountered was in perfecting the appearance. Most of them were acceptable but I had some that failed miserably, however they all taste delicious even though they failed to pass my presentation standards.

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What do I mean by a “failed” Japanese cheesecake? If you have seen a Japanese cheesecake before, you will know that they are supposed to have a smooth slightly domed surface, straight sides, cottony fluffy texture, and moist soufflé-like cake crumbs. If my Japanese cheesecake doesn’t contain either any one of these characteristics, it will be classified as a “failed cake” and its back to the drawing board. What a perfectionist I am!

After a thousand tweaks and tries later, today I proudly present to you a delicious light pillowy soft jiggly Japanese cheesecake recipe that is adaptable to most of the conventional ovens out there with top and bottom heating (without the fan on).

The Japanese Cheesecake is also known as Japanese cotton cheesecake, Japanese soufflé cheesecake and light cheesecake. The recipe was created by Japanese chef Tomotaro Kuzuno who was inspired by a local käsekuchen cheesecake (a German variant) during a trip to Berlin in the 1960s.

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As you can probably tell by the variations of its names, it is well known for its wobbly jiggly outlook and light soft airy texture similar to that of chiffon cake. The baking process is special as it uses meringue instead of baking powder for the cake to rise. The introduction of meringue causes the Japanese cheesecake to have a tall and bouncy structure due to the air trapped inside it. It is much lighter and less sweet than your regular cheesecake, hence it makes the perfect dessert for those who prefer a lighter finish after a meal. Since it’s less sweet, that means it makes a smaller dent in your calorie intake for the day too!

Over the past weeks, I have baked a few failed cheesecakes and some ”not-so-perfect” cheesecakes (big thanks to all my friends, families and neighbors who were willing to savor all the “not-so-perfect” cakes warmly although they didn’t look as presentable as I wanted them to look), thankfully the taste was still consistent and on point. I was feeling rather pessimistic and wondered why my baking buddy Mandy succeeded all the time with a commonly found Japanese cotton cheesecake recipe.

After we spent days and nights chatting about the problems and solutions finally, we found nothing wrong with the recipe; the cracked, crumpled side and occasional under-baked center issues were all because of my oven! I have an oven that has its own character, it will crack the top of the cake by the end of 1/3 of baking time. If you have the same experience with the Japanese cheesecake even if you have followed every detail stated in the recipe, don’t feel bad, it could be your oven that failed the cake!

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I was totally lost at first but after taking the baking progress time-lapse video with my GoPro camera (finally utilizing the GoPro camera that I bought fromAmazon), I saw that my cake suddenly rise up and begin to crack at about 45 mins of baking. I then researched other recipes which could help me overcome this problem and finally I found a recipe that looked promising enough. I tried it out and voila! I succeeded in the first attempt. I couldn’t believe my eyes when I saw that jiggly Japanese cheesecake emerge when I opened my oven door in all its perfect glory. I literally jumped up and down in joy with immense satisfaction.

I didn’t stop after I perfected the fluffy Japanese cheesecake recipe, I baked another few more to prove that I wasn’t just lucky.They were all successful! Mandy asked me how many Japanese cotton cheesecakes I have baked in total, I think shouldn’t be less than 20 cakes, dear lord… The continual success brought me a lot of courage hence I decided to make a video to show a summary procedure on how to bake it.

This time around, since the process of baking the perfect Japanese cheesecake requires a lot of attention to detail, I recorded a video to show you the procedure of how I prepared the cake batter and the process of baking it. I even included an in-oven baking video to show you the baking process of this Japanese jiggly cheesecake in real-time so you have a detailed reference to monitor your cake rise as it’s in the oven.

Best Japanese Cheesecake Recipe

Here are some noteworthy highlights on some basic ingredients that I adapted from the original recipe. To attain the perfect result of a fluffy Japanese cheesecake then do take note of the stipulations of certain key ingredients.

Also known as a Bain-marie, baking the cheesecake in a large tin with boiling hot water is essential to achieve your Japanese-style soufflé cheesecake as the water creates steam around the cake, keeps it super moist, and helps it rise evenly like a soufflé. Without it, you will not get the fluffy cake you want as it will bake unevenly with the sides turning baking faster than the middle as well as cracking due to the higher temperature in there.

Temperature is the main reason why most Japanese cheesecakes crack and are not able to achieve the soft airy texture unique to a Japanese souffle cheesecake. Thus be aware of your baking temperature!

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The temperature stated in the recipe is in-oven temperature. Each oven is different so if you are not too sure if the temperature inside your oven is accurate as what you have set on the control panel, get anoven thermometerto check.For this Japanese fluffy cheesecake recipe, the temperature instructions are at the first and last step of our baking process.

Firstly, preheat the oven to 200°C / 392°F (Top and bottom heat, no fan force), at least 20 minutes before sending your cake batter into the oven for baking.

Next, bake with a water bath on the bottommost rack in a preheated 200°C / 392°Ffor 18 mins, then lower to 140°C / 284°F for another 30mins (let the heat in the oven drop gradually with the door closed) and turn off the oven and leave the cake in the closed oven for another 30 mins.

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Lastly, remove the water bath and open the door of the oven slightly at the end of the baking for another 30 mins for the cake to cool. Letting the cheesecake cool down in a gradual transition is important as drastic temperature changes from the hot oven to a freezing fridge will cause it to crack.

Remember to grease the side of the pan with butter and line only the bottom of the pan. If you want to line the side of the pan, please grease the parchment paper after lined. As this japanese jiggly cake is extremely soft it may stick to the bottom of the pan and the sides as well and ruin the presentation of the cake. If the cheesecake is stuck with the parchment paper while rising, the cake will be pulled and end up cracking.

Do not overbeat the eggs! We do not want stiff peaks but we want our meringue to be in soft peaks form. Stiff peaks are a bit riskier because if you overbeat just a slight bit they may end up lopsided and may crack as well. Hence control the strength of your dominant hand when mixing with a whisk or even while using a stand mixer or electric mixer.

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While beating your egg white, gradually add the fine sugar into the white mixture. Do not add them all at once as they will deflate your puffy meringue.

As this is a Japanese-style cheesecake, in order to attain that quintessential jiggle it is an important thing to perfect the meringue folding. When folding the egg white meringue into the cheese mixture, you need to be gentle to minimize the deflation of tiny pockets of air in the meringue. Make sure both the cheese mixture and the meringue are well incorporated and come together nicely. (Refer to Picture 9 and the video for step-by-step demonstrations).

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