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:
Instructions:
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.
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.
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.
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.
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.
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.
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.
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.