Japanese Cheesecake Recipe
Here’s my birthday cake!!! Every year I make myself a birthday cake. It’s always a cake that I’ve never tasted before and I eat the whole thing all by myself! Hey, it’s my BIRTHDAAAAAY!!
This year I tackled the Japanese cheesecake!!! If you follow me on facebook then you know I’ve been wanting to make this cake for a while now. The whole idea of a cheesecake being creamy, yet fluffy and light intrigued me so much!
I must say, this cake did not disappoint! I’m so glad I tried it and will definitely be using it to make more stuff, like a new base for my strawberry shortcake and Japanese ice cream sandwiches (I saw these on tv and fell in love so stay tuned for that recipe)
Don’t let the boring, plain look fool you. It does look kinda blah but once you sink your choppers into this bad boy you’ll understand why so many people prefer this lighter, cakier version of cheesecake over the heavy, dense American version. (I still prefer my super heavy, fattening American cheesecake though : )
My hubby hated this cake and thought it was super gross lol (he’s so unadventurous at times!)
This cake truly is a piece a heaven in my opinion. It’s lightly sweetened, super light and “pillowy” with a creamy taste. I topped one side with a fine layer of powdered sugar and the other with an apricot spread and fresh strawberries. So good!
It’s SO EASY to eat slice after slice since it’s so airy and fluffy. One slice hardly seems like enough! The next time I make this I’ll dust the entire cake with powdered sugar and a mixture of fresh fruits (strawberries, blueberries, peaches) in the center and serve with a dollop of homemade cool whip. Ahhh… the perfect, elegant ending to summer meal.
Homemade Japanese Cheesecake- My 2011 Birthday Cake |
Get the Recipe: Japanese Cheesecake Recipe
Ingredients
- 8 oz cream cheese, softened, room temperature
- 1/4 cup whole milk
- 1/2 cup powdered sugar, divided
- 1/4 cup cornstarch
- 3 eggs, separated
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon cream of tartar
- 2-3 cups boiling water, to make the water bath
- Topping, optional
- 2 tablespoons fruit preserve, I used apricot
- 1 tablespoon water, or enough to make is easily spreadable
- fresh strawberries, diced
Instructions
- Preheat oven to 350.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add milk and beat until smooth.
- Sift half of the powdered sugar and the cornstarch into the bowl.
- Mix until well combined.
- Mix in the egg yolks and fresh lemon juice. Set aside
- In a separate bowl, beat egg whites until foamy.
- Sift in remaining powdered sugar and cream of tartar into the egg whites.
- Mix for 8 minutes or until high peaks form.
- Fold egg white mixture into cream cheese mixture. Use a spatula to fold it in until there are no lumps.
- Pour into a generously greased 9 inch deep cake pan.Place cake pan onto a baking sheet.
- Pour hot water into the baking sheet. Do not add water to the cake pan.
- Place into the oven on the middle rack.
- Bake for 35 minutes.
- When it’s done, turn off the oven, prop open oven door and let it cool.
- Let cake cool completely before removing from oven and pan.
- Remove cake from cake pan.
- Eat it plain or spread on some preserve and top with fresh fruit. You can use any kind of fruit you want.
Hello DivasCanCook!
I am so excited to try this recipe. So, your directions say to pour the batter into a “generously greased 9 inch deep cake pan”. Is this a typo or should we expect to need a cake pan that is 9 inches deep to hold this recipe?
Best,
Bam
Oh this sounds mouth watering. Thank you for sharing this recipe.
Simon
Heyyy I was wondering where you have been lately? I always check youtube to see if you’ve posted anything but I see on here it looks like I’ve been missing some. Do you have an email list? Not sure where to put this so here we go. I’ve been tinkering with a cheesecake recipe that gretchen does from woodland bakery and having issues celiac and sugar wise I’ve been supplimenting honey ect… last weekend I made a choc covered bacon crust and a yogurt cream cheese whipped cream frosting to keep it lite. Do you have any suggestions on the crust as far as the bacon is concerned idk it just wasn’t there. I fried it up and put it in paper towel (broke into pieces) melted choc and rescessed the bacon into the chocolate. I think maybe going a quick fudge route with the choc then adding bacon to make it fit texture better idk what do you think? It was like with the fridge or freezer proscesses the bacon just wasn’t as crisp as I would have liked. Just wanted to pick your brain. I Love Watching Your Show! Keep it up!
http://www.woodlandbakeryblog.com/creamy-new-york-style-vanilla-bean-cheesecake/
I’m definitely going to try this for my birthday! And thanks for the tip on substituting lemon juice Christine 😀
i made this just now, turns out perfectly! thank you so much! this is definitely a keeper. i don’t have a lemon in hand but i got too excited so i used 1tbsp vinegar+1tbsp water in replacement for 2 tbsp lemon juice. turned out really good though. 😉
looks delicious ill make it today !! 🙂