Light & Wobbly sponge cheesecake
Japanese Cheesecake
Servings: 1 8" x 3" Cake
The spongy, jiggly cheesecake made popular in Hakata, Japan in 1947
Took me a few tries, but I believe I have managed to perfectly balance ingredients and baking time.
**Important to note: If using a spring form pan make sure to cover the bottom with foil to avoid seeping
Print RecipeIngredients
Batter - Cream Cheese
- 250 gram Cream Cheese
- 70 gram Caster Sugar
- 5 Egg Yolk Jumbo size - about 120g
- 100 ml Milk
- 60 gram Unsalted Butter
- 1 1/2 Tbsp Lemon Juice
- 1/4 tsp Salt
- 60 gram Plain Flour
- 20 gram Corn Starch
- 1/4 tsp Vanilla Bean Paste optional
Meringue
- 5 Egg Whites Jumbo size - about 265g
- 70 g Caster Sugar
- 1/4 tsp Cream of tartar
Instructions
Batter
- Well Grease an 8" round pan with butter and line the bottom with baking paper
- Pre-heat oven to 200°C (Top and bottom heat - NOT fan-forced) ~ 392°F
- Over a warm water bath whisk cream cheese till smooth, Add yolks and sugar. Whisk together
- Microwave the milk and butter for 1min on high Whisk into batter
- Add salt, vanilla and lemon juice
- Remove from water bath, sift in cake flour and corn starch and stir into mixture
Meringue
- Using an electric mixer, whisk egg whites on LOW till foamy
- Add cream of tartar and whisk on high speed till the bubbles become very small and meringue starts to thicken
- Still on high, slowly add the caster sugar
- Whip until meringue turns glossy and medium peaks hold
- Using a thin spatula or metal spoon fold 1/3 of the meringue into the cream-cheese batter. Do this with all the remaining meringue. Once blended it should be light and airy
- Pour mixture into prepared pan. Gently tap the tin ONCE on the bench to release air bubbles. Place the cake pan into a larger oven proof pan or dish
Baking
- Pour warm water into the water bath till half way - Place on the bottom rack and bake at 200°C for 18min
- Lower heat to 180°C bake for 9min (5-9min).
- Lower again to 160°C Bake for 11min
- Lower again to 140°C for 7min (7-10min)
- Don't allow it to crack
- By this point it should be gorgeously risen, and have a golden top
- Turn off the heat, open the door of the oven, slightly - I used a spatula handle to keep door ajar
- Let cake cool in oven for 30min
- Once cool, turn out onto your hand then onto a wire rack to cool completely Sprinkle with icing flour Serve with Cream
- ENJOY!
Notes
Pan needs to be well greased on the sides, or it will rise unevenly. If using a spring form pan, make sure to cover the bottom with foil to avoid seeping.
