Deserts, Meals

The Viral Japanese Cheesecake Recipe

Ratings – 4.8/5

Preparation Time – 1 hour 45 minutes

What if we tell you that now you can easily make the viral Japanese cheesecake right in your kitchen? Sounds unbelievable right? But guess what, it is 100 percent true and possible. Everything you need to know about the viral Japanese cheesecake recipe is just right here.

Invention Of The Decadent Japanese Cheesecake

Origin – This delicious recipe of jiggly Japanese Cheesecake was originally created by the famous Japanese chef Tomotaro Kuzuno! As per our research, the renowned chef was on a trip to Berlin, when the idea of this classic dessert came to his mind.

Inspiration – Sources further revealed that when Tomotaro Kuzuno was visiting the lanes of Berlin in the 1960s, he tried a local sweet there called käsekuchen cheesecake. It happens to be a German variant of the popular Western-style cheesecake which later inspired the chef to make a dessert that is less sweet than the regular cheesecakes available in the market.

Popularity – There is no doubt in the fact that the jiggly and fluffy Japanese Cheesecake has literally taken the internet by storm. From bakery chains like Cotton Cakes to Uncle Tetsu’s Cheesecake, you will surely find this tasty dessert in almost all the famous bakeries of Japan!

Ingredients

45 gm Butter
110 gm Cream Cheese
80 ml Milk
35 gm flour
2 eggs, separate yolks and egg whites
40 gm sugar

Japanese Cheesecake Recipe – Steps In Detail

Step 1

To begin the recipe for cotton cake Japanese cheesecake, first, separate the egg yolks from the egg whites. Make a double boiler situation, in a big pot, pour in some hot water and on top of it, place a glass bowl. In the bowl, add butter, cream cheese, and milk. With a hand whisk, stir it continuously, until all the ingredients combine with one another.

Step 2

Now, take a sifter and add the measured flour quantity to your prepared mixture of milk, butter and cream cheese. This will ensure that there will be no lumps present in your cheesecake batter. With a whisk, combine the flour into the batter. Once you see a smooth consistency, use the sifter again and transfer the whole cheesecake batter to another bowl.

Step 3

Now, in your cake stand mixer, add the egg whites. Turn on the machine for almost 30 to 45 seconds and beat the eggs. Next, switch off the machine and add half of your measured sugar. Turn on the machine again for 30 seconds and later, turn it off and add the rest of your measured sugar. Turn on the machine again and beat the egg whites with the sugar, until soft peaks are formed.

Step 4

Moving on to the next process, start adding your beaten egg whites mixture to the egg yolk and flour batter. A quick tip here would be to add the egg whites and sugar mix in batches. Use a spatula to fold it in with the flour batter. Moving on to the baking process, spray some oil on your baking dish and line it properly with parchment paper.

Step 5

Pour your Japanese Cheesecake batter into the baking dish and tap it down. Also, shake the baking dish slightly to avoid the formation of bubbles in your cake. Now, place the baking dish in a baking tray and pour about an inch of hot water into the tray.

Step 6

Next, set your oven temperature to 150 degrees Celcius and bake your cheesecake for a total of 20 minutes. After your timer of 20 minutes goes off, bake it again for 25 minutes. But this time, do not close your oven door fully. Leave a small amount of gap to release all the steam out of the oven, you can totally use a towel for this process.

Step 7

Lastly, open your oven door, rotate your tray completely and bake it again for 25 minutes. This time as well, keep some space open, so steam is released out of the oven. Once the whole baking process is over, you can take your Cheesecake out of the oven, let it cool for a while and then take it out of the baking dish!