Nov 092019

Japanese Cheesecake

Light & Wobbly sponge cheesecake

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Japanese Cheesecake
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
Prep Time 30 min
Cook Time 55 min
Servings
8" x 3" Cake
Ingredients
Batter - Cream Cheese
Meringue
Prep Time 30 min
Cook Time 55 min
Servings
8" x 3" Cake
Ingredients
Batter - Cream Cheese
Meringue
Instructions
Batter
  1. Well Grease an 8" round pan with butter and line the bottom with baking paper
  2. Pre-heat oven to 200°C (Top and bottom heat - NOT fan-forced) ~ 392°F
  3. Over a warm water bath whisk cream cheese till smooth, Add yolks and sugar. Whisk together
  4. Microwave the milk and butter for 1min on high Whisk into batter
  5. Add salt, vanilla and lemon juice
  6. Remove from water bath, sift in cake flour and corn starch and stir into mixture
Meringue
  1. Using an electric mixer, whisk egg whites on LOW till foamy
  2. Add cream of tartar and whisk on high speed till the bubbles become very small and meringue starts to thicken
  3. Still on high, slowly add the caster sugar
  4. Whip until meringue turns glossy and medium peaks hold
  5. 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
  6. 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
  1. Pour warm water into the water bath till half way - Place on the bottom rack and bake at 200°C for 18min
  2. Lower heat to 180°C bake for 9min (5-9min).
  3. Lower again to 160°C Bake for 11min
  4. Lower again to 140°C for 7min (7-10min)
  5. Don't allow it to crack
  6. By this point it should be gorgeously risen, and have a golden top
  7. Turn off the heat, open the door of the oven, slightly - I used a spatula handle to keep door ajar
  8. Let cake cool in oven for 30min
  9. Once cool, turn out onto your hand then onto a wire rack to cool completely Sprinkle with icing flour Serve with Cream
  10. ENJOY!
Recipe 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.

 


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