Japanese Cheesecake

"Living in Japan I discovered this nice Japanese Cheesecake. Myself, I think it's really delicious."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Susie Chen photo by Susie Chen
photo by Jonathan Melendez photo by Jonathan Melendez
photo by yolonda_taylor photo by yolonda_taylor
Ready In:
1hr
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Spray a 9-inch cake tin with cooking oil spray.
  • Beat cream cheese with milk to soften.
  • Add half of the sugar, egg yolks, cornstarch and lemon juice.
  • Beat until smooth.
  • Beat egg whites in a separate bowl until foamy.
  • Gradually add remaining sugar and cream of tartar, to the egg whites, beating on high speed until soft peaks form, about 8-10 minutes.
  • Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
  • Pour into cake pan and smooth the surface.
  • Place cake pan into a larger roasting pan and place in lower rack of oven.
  • Pour enough water into the roasting pan to come half way up the side of the cake pan.
  • Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
  • You can eat like this, or you can put jam on top of it.
  • Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
  • Then spread the glaze on top of the cake.
  • If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.

Questions & Replies

  1. Can you make this the day before serving?
     
  2. HI Recipe says 9" cake pan. Is that a layer cake pan or a cheesecake pan?
     
  3. I would assume that in theory this can be frozen for later use. Has anyone tried it? Does it still have good taste & texture?
     
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Reviews

  1. First trial didn't turn out good but the texture is definately there. Here's a few tips: 1) For first timer, to beat egg white to become foamy and peak, you MUST MAKE SURE the bowl and beater DOES NOT have oil. Must be absolutely clean. Don't use plastic bowl because oil tends to stay on it even after cleaning. Egg white MUST NOT HAVE even a slight egg yolk in it. Normally people beat egg yolk first, but I am lazy. I beat the white first, so I don't need to clean the beater when I use for egg yolk. But you have to make sure you prepare all the ingredients and work fast. Otherwise the foamy egg white will become flat. 2)You might need to consider reducing lemon juice or go with none. After reading other reviews, I reduced to 1 tbs, and still turned out too sour. I use fresh lemon juice. 3) Baking time really varies. Mine take 1.5 hours, using a square pan. 4) Cool it in the oven that you turn off so it doesn't sink. 5) If you try to bake it without the roasting pan containing water, the side will burn very fast. Hope it helps!
     
  2. I baked this cake twice. Once with full fat cream cheese and a second time with 1/3 less fat cream cheese. both time yielded excellent results with slight differences in texture. Full fat cream cheese produced more moist but denser cake, whereas the 1/3 less fat one gave you dryer but fluffier cake. Both are good depending on your mood and preferences. I also discover that using fresh lemon juice is key to achieve balanced flavor. Bottled lemon juice just leaves that sharp lemony flavor that some reviewers seem to dislike.
     
  3. Delicious Cheesecake! Its like eating clouds, its so light and fluffy. Just one note, the cheesecake should be left in the oven with the oven turned off after cooking for one hour for best results. Thanks for posting.
     
  4. "4 Add half of the sugar, egg yolks, cornstarch and lemon juice.<br/> 5 Beat until smooth."<br/><br/>Nope. Beat the sugar, egg yolks, and lemon juice until LIGHT and FLUFFY; then add cornstarch all at once, and mix in on lower speed.<br/><br/>Using the whisk attachment to the stand mixer, fold in 1/3 egg whites into the egg yolk mixture, then fold in ALL of egg whites immediately after.<br/><br/>This way, your cheesecake ends up higher and fluffier!
     
  5. i have made this cake 4 times now. i use 8oz of low fat cream cheese, 11/2 tbs lemon juice, and i also add in a little vanilla extract and a tiny amount of rum flavoring. this just adds the the decadence. i also use 1/2% milk, it makes for a nice low fat treat at coffee time. i bake for 20 minutes then have to put foil over it the rest of the time. i really do prefer the cake the next day after being refrigerated. very good!
     
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Tweaks

  1. This turned out fantastic and it didn't have the dreaded "eggy" flavor, instead it had a sweet creamy tartness and a velvety texture. Tweak 1: Added 1 tsp Vanilla extract to the yolk/cheese mixture to neutralize the eggy smell/flavor of the batter Tweak 2: Mixed the Cream of Tarter into the sugar before adding it to the egg whites. This is a common method for making meringues and keeps the powder from clumping. I'm considering doubling the recipe next time and lining the pan with parchment since my cake collapsed a bit as I flipped it out of the pan.
     
    • Review photo by Y A.6869
  2. Great recipe,<br/>I added a table spoon of orange marmalade to my cream cheese. I replaced the cream of tartar with twice as much baking powder since I didn't have cream of tartar. Everyone loved it. Thanks for a great recipe.
     
  3. This is such a great recipe! It's so very light and fluffy plus it's gluten free and can be very low fat. I've baked it twice but have had to make a couple of technique adjustments. The first one I baked rose too quickly so cracked badly. I turned down the oven for the second which worked much better (from 180C to 150C). Having the cake tin in the water bath tended to make the cake slightly damp at the base even though the loaf tin did not allow leaks. It may have been condensation that caused that. I eliminated the dampness by putting the cake on a rack above the water bath - not in it. Finally, leaving it inside the oven to cool without disturbance kept it from shrinking. I did substitute full fat milk and full fat cream cheese with low fat milk and low fat cream cheese which worked just as well. I will continue to bake this wonderful cake.
     
  4. This was a strange cake to bake (I'm not a very experienced baker) but it turned out fantastic! I did make a few changes: I used half and half instead of whole milk as it was what I had in the fridge and I used a glass 9x9 pan for the cake, baked it at 325 degrees for 35 min and it came out perfect! Looking back at the recipe, it looks like I was supposed to use boiling water for the water bath but I just poured in some cool-ish tap water. My cake didn't crack or burn at all. I also used 2 TBSP of freshly squeezed lemon juice and thought it was not over powering. The lemon and cheese flavor were both present but faint, which I thought was perfect. I'm not sure how others got their cake out of the pan but when I tried to flip it out, half of it stuck in the pan! I then proceeded to flip it back in, cover it with some strawberry glaze and lots of freshly sliced strawberries and served it right out of the pan :) It was my DH's birthday cake and everyone thought it was very good... so good they all had seconds and left nothing but the cake pan! I enjoyed this more then american cheesecake and will be making this again!
     
  5. I was looking for a light cheesecake recipe for my son's birthday, since I just started on a diet this week and didn't want to mess it up too badly even though son requested cheesecake! I had just about given up finding what I wanted in under "low-fat cheesecake" and started looking under just plain cheesecake and stumbled upon this one! What a great coincidence, as my son is (age 12!) loves Japanese food, and we were already planning on going out for sushi for his birthday dinner. Everyone though it was terrific! I mixed sliced strawberries with about 1/4 c sugar to draw out the juice, and served that over the cake instead of the glaze. I really love the fact that it achieves a lighter and healthier dessert without resorting to a lot of "frankenfood" ingredients (although I did successfully substitute Neufchatel and skim milk).
     

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