Step-by-Step Guide to Making Cloud-Like Japanese Cheesecake

The Japanese cheesecake is not your average dessert, it is a culinary wonder that combines the richness of cheesecake with the airiness of a soufflé. Often called a “cloud on a plate” this dessert is famous worldwide for its texture and melt in your mouth experience. What sets Japanese cheesecake apart is its delicate balance of flavors – not too sweet not too rich so you can eat it guilt free.

If you have ever wondered how this magic happens, you are in luck. Unlike traditional cheesecakes the Japanese version requires a few extra steps but rewards you with a perfectly fluffy, jiggly and golden delight. It is all about technique: the precise folding of egg whites, the right oven temperature and of course a bit of patience.

So, get started and take the intimidation out of baking Japanese cheesecake. Whether you’re a seasoned baker or a beginner looking for a fun project this guide will walk you through every step so your cheesecake turns out as fluffy as it should be. Step-By-Step Guide To Making Cloud-Like Japanese Cheesecake

Japanese cheesecake is a soufflé and cheesecake in one. Light and fluffy and not too sweet. This step-by-step guide will help you make a Japanese cheesecake that’s so jiggly it’s like a dream!

Ingredients:

• 200g cream cheese
• 50g unsalted butter
• 100ml milk
• 60g maida (all-purpose flour)
• 20g cornflour
• 5 large eggs (separated)
• 100g powdered sugar
• 1 tsp vanilla extract
• ¼ tsp cream of tartar or 1/2 tsp lemon juice

Instructions:

1. Preheat the oven to 160°C. Line an 8-inch round cake tin with parchment paper and wrap it with aluminum foil to prevent water from seeping in during baking.
2. In a saucepan, melt cream cheese, butter and milk over low heat. Stir until smooth, then let it cool.
3. Sift maida and cornflour into the cooled mixture, stir gently to combine. Add the egg yolks and vanilla extract, mix until smooth.
4. Beat the egg whites and cream of tartar until frothy. Add powdered sugar gradually and beat until soft peaks form.
5. Fold the egg white mixture into the cream cheese batter in 3 additions. Be gentle so you don’t deflate the air.
6. Pour the batter into the prepared tin. Place it in a larger baking tray filled with hot water.
7. Bake at 160°C for 25 minutes, then reduce the temperature to 140°C and bake for another 30 minutes.
8. After baking, let it cool in the oven with the door slightly open for 15 minutes to prevent cracking.
9. Remove from pan, slice and enjoy!

8 Tips And Tricks To Make Cloud-like Japanese Cheesecake

Use Room Temperature Ingredients

The key to a smooth batter is to use room temperature ingredients. Cream cheese, eggs and butter blend together seamlessly when not cold. This also helps to achieve the velvety texture that Japanese cheesecake is known for. Always take your ingredients out of the fridge 1 hour before baking.

Melt Cream Cheese, Butter and Milk Properly

When melting cream cheese, butter and milk, do it over low heat and stir constantly. This ensures the mixture is smooth and lump free. Don’t overheat, it will curdle the ingredients. A silky base is important to get the lightness in your cheesecake.

Sift Dry Ingredients

Sifting Maida and corn flour into the batter removes lumps and introduces air into the mixture. This little step makes a big difference in getting Japanese cheesecake's fluffy texture. Use a fine sieve for the best result.

Beat Egg Whites To Right Consistency

The egg whites are the foundation of this dessert’s fluffiness. Beat until soft peaks form, where the tips sag slightly when the beater is lifted. Overbeat or under beat and you will compromise the structure of your cheesecake.

Fold Gently

When folding the egg whites into the batter, use a folding motion not a stir. This gentle technique keeps the air in the egg whites which is key to the cheesecake’s cloud-like texture. Work slowly and carefully so you do not deflate.

Bake With A Water Bath

A water bath or bain-marie is essential to prevent cracks and ensure even baking. The steam from the water keeps the oven moist so the cheesecake doesn’t dry out. Wrap the pan tightly with foil to keep water out.

Cool Down Slowly to Avoid Cracks

Once baked, don’t take out the cheesecake from the oven immediately. Turn off the oven, open the door a crack and let it cool for about 15 minutes. This slow cooling prevents the cheesecake from sinking or cracking.

Use a Non-Stick, Lined Pan

A non-stick pan lined with parchment paper makes it easier to remove the cheesecake without breaking it. Japanese cheesecake is delicate and needs to be handled with care, and a prepared pan will keep it in shape.