Best 4 Spongy Japanese Cheesecake Recipes

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In the realm of culinary delights, the spongy Japanese cheesecake stands as an iconic masterpiece, captivating the taste buds with its soft and airy texture, delicate sweetness, and delectable flavor. This exquisite dessert, known for its unique jiggly texture and light-as-a-cloud consistency, has gained immense popularity worldwide, captivating the hearts and palates of food enthusiasts and dessert lovers alike. Whether you are a seasoned baker seeking to expand your culinary repertoire or a novice cook eager to explore the secrets of Japanese cheesecake, this article will guide you through the intricacies of creating the perfect spongy Japanese cheesecake, ensuring a delightful sensory experience with every bite.

Let's cook with our recipes!

COTTON SOFT JAPANESE CHEESECAKE



Cotton Soft Japanese Cheesecake image

Make and share this Cotton Soft Japanese Cheesecake recipe from Food.com.

Provided by Southern Polar Bear

Categories     Cheesecake

Time 1h45m

Yield 1 8, 12 serving(s)

Number Of Ingredients 11

5 ounces extra finely granulated sugar
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
2 ounces butter
9 ounces cream cheese
3 fluid ounces fresh milk
1 tablespoon lemon juice
2 ounces cake flour or 2 ounces superfine flour
1 ounce cornstarch
1/4 teaspoon salt

Steps:

  • Preheat oven to 325 degrees.
  • Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with greaseproof baking paper or parchment paper. Note: You don't want to use a springform pan unless it is water tight because this cake is baked in a water bath.
  • Melt cream cheese, butter and milk over a double boiler.
  • Cool the mixture.
  • Fold in the flour, cornstarch, egg yolks, lemon juice and mix well.
  • Whisk egg whites with cream of tartar until foamy.
  • Add the sugar into the egg white mixture and whisk until soft peaks form.
  • Add the egg white mixture to the cheese mixture.
  • Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy.
  • Pour mixture into prepared pan.
  • Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown.

Nutrition Facts : Calories 174.5, Fat 13.6, SaturatedFat 8, Cholesterol 129, Sodium 173.8, Carbohydrate 7.7, Fiber 0.1, Sugar 0.4, Protein 5.3

FLUFFY JIGGLY JAPANESE CHEESECAKE RECIPE BY TASTY



Fluffy Jiggly Japanese Cheesecake Recipe by Tasty image

Learn to master this Japanese classic dish in your own home! Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese.

Provided by Alvin Zhou

Categories     Desserts

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

7 tablespoons butter
4 oz cream cheese
½ cup milk
8 eggs, yolk
¼ cup flour
¼ cup cornstarch
13 large egg whites
⅔ cup granulated sugar
hot water, for baking
powdered sugar, for serving
1 pt Strawberries, for serving

Steps:

  • Preheat the oven to 320°F (160°C).
  • In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
  • In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
  • Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
  • In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
  • Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
  • Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
  • Pour the batter into the pan and shake to release any large air bubbles.
  • Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
  • Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
  • Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
  • Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
  • Enjoy!

Nutrition Facts : Calories 659 calories, Carbohydrate 40 grams, Fat 41 grams, Fiber 1 gram, Protein 30 grams, Sugar 28 grams

SPONGY JAPANESE CHEESECAKE



Spongy Japanese Cheesecake image

This spongy, light cheesecake is good plain, with fresh fruit topping, or you can even frost it.

Provided by lisamarie

Categories     Japanese Recipes

Time 3h10m

Yield 8

Number Of Ingredients 11

1 (8 ounce) package cream cheese, cubed
½ cup milk
3 tablespoons unsalted butter
10 tablespoons cake flour
2 tablespoons cornstarch
6 egg yolks
1 tablespoon fresh lemon juice
6 egg whites
¼ teaspoon cream of tartar
⅛ teaspoon salt
10 tablespoons superfine sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.
  • Place cream cheese in a bowl with milk; soak for 20 minutes.
  • Heat cream cheese with milk and butter in the top of a double boiler over simmering water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat and cool completely, at least 15 minutes.
  • Sift cake flour and cornstarch together into a bowl. Sift again into the cream cheese mixture; mix well. Add egg yolks and lemon juice and mix well.
  • Beat egg whites, cream of tartar, and salt together in a separate bowl using an electric mixer until foamy; add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form.
  • Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared pan. Place pan inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.
  • Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes. Turn off oven and leave cake in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 301.3 calories, Carbohydrate 27.8 g, Cholesterol 197.1 mg, Fat 17.8 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 174.2 mg, Sugar 16.5 g

SPONGY JAPANESE CHEESECAKE



Spongy Japanese Cheesecake image

This spongy, light cheesecake is good plain, with fresh fruit topping, or you can even frost it.

Provided by lisamarie

Categories     Japanese Recipes

Time 3h10m

Yield 8

Number Of Ingredients 11

1 (8 ounce) package cream cheese, cubed
½ cup milk
3 tablespoons unsalted butter
10 tablespoons cake flour
2 tablespoons cornstarch
6 egg yolks
1 tablespoon fresh lemon juice
6 egg whites
¼ teaspoon cream of tartar
⅛ teaspoon salt
10 tablespoons superfine sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.
  • Place cream cheese in a bowl with milk; soak for 20 minutes.
  • Heat cream cheese with milk and butter in the top of a double boiler over simmering water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat and cool completely, at least 15 minutes.
  • Sift cake flour and cornstarch together into a bowl. Sift again into the cream cheese mixture; mix well. Add egg yolks and lemon juice and mix well.
  • Beat egg whites, cream of tartar, and salt together in a separate bowl using an electric mixer until foamy; add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form.
  • Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared pan. Place pan inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.
  • Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes. Turn off oven and leave cake in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 301.3 calories, Carbohydrate 27.8 g, Cholesterol 197.1 mg, Fat 17.8 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 174.2 mg, Sugar 16.5 g

Tips:

  • Use room-temperature ingredients for even mixing and a smooth batter.
  • Do not overmix the batter, as this can result in a tough cheesecake.
  • Bake the cheesecake in a water bath to prevent cracks and ensure even cooking.
  • Chill the cheesecake for at least 4 hours, or overnight, before serving.
  • Garnish the cheesecake with fresh fruit, whipped cream, or powdered sugar before serving.

Conclusion:

With its light and fluffy texture, delicate flavor, and elegant appearance, Japanese cheesecake is a delightful treat that is perfect for any occasion. Whether you are a seasoned baker or a beginner, this recipe provides detailed instructions and helpful tips to guide you through the process of creating this delicious dessert. So, gather your ingredients, preheat your oven, and embark on a culinary journey to savor the delightful flavors of Japanese cheesecake.

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