Japanese Cheesecake Recipe

Image · Posted by Sam Han on January 5, 2013 · 62 Comments 

Japanese Cheesecake is very light and soft in texture, makes one feels less guilty finishing a big slice 🙂

Osaka Cheesecake Rikuro Inspired Recipe
Ingredients:
140g/5 oz. Castor Sugar
6 Egg Whites.
6 Egg Yolks.
50g (2 oz.) Butter.
250g (9 oz.) Cream Cheese.
100ml (3 fluid oz.) Fresh Milk.
1 tablespoon Lemon Juice.
60g (2 oz.) Cake Flour/Superfine Flour.
20g (1 oz.) Cornflour (Cornstarch).
¼ tsp. Salt or Cream of Tartar.

Method:
Pre-heat oven.
Sift flour and cornflour together, add salt to it.
Lightly grease and line the bottom and sides of the springform cake tin with baking paper. Wrap the outside of cake tin with 3 – 4 layers of aluminium foil to prevent water seeping into the springform during baking.

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the sifted flours, salt, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the castor sugar and whisk until soft peaks form. Do not over-beat the egg whites. They should look glossy.

3. Add the cheese mixture to the egg white mixture and fold to mix well. Pour into a 8-inch round cake pan. Tap the Springform a few times – this is so that you wouldn’t end up with huge bubbles in the cake.

4. Put cake onto a tray filled with some hot water. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160°C (325°F).

Makes 1 (8-inch) Cheesecake, 12 servings.

Recipe Credit Diana’s Desserts.
Photo credit from Osaka Cheesecake Rikuro.
A step by step tutorial and alternative recipe can also be found here.

Happy baking, eating and bonding! 🙂

P.S. Please Do Not confuse/compare this cheesecake with the rich American version which is sweet and dense.

Tips and Variations:
Always pre-heat the oven before you do any baking!

Not everybody’s oven is calibrated properly, so use an oven thermometer to be sure. Alternatively, understanding the way the cake baked on your first (or first few) try can help you learn to adjust your oven’s setting to its best effect!

Use hot water for the water bath.

Do not remove the hot cake out of a baking pan immediately or the cake may collapse. Let cool for 15 minutes before doing so.

Keep baked cheesecake in covered container in the fridge and consume within 3 days. It can be frozen for up to 3 months.

Substitute Lemon Juice with Orange Juice.

Replace 20g – 30g Cake Flour with respective amount of Matcha (Green Tea Powder) or Cocoa Powder.

Alternative Temperature and Baking Time:
For this type of cheesecake: Do not bake the cake too quickly at high temperature – baking cake at a lower temperature will help the cake rise much higher and bake more evenly. If you have problem with your baked cheesecake at 160°C, you can try baking the cake at even lower temperature, at 135°C for 30 minutes and then increase the oven temperature to 150°C and continue to bake for another hour, thereabout.

Filed under Celebrations & Events, Desserts, Travels, Uncategorized · Tagged with Bakery, Butter, Cake, castor sugar, Cheese, confectionery, Cornflour, cornstarch, Cream, Cream Cheese, flour, japanese, lemon juice, milk, Party Foods, picnic, sugar