Japanese Cheesecake
Japanese cheesecake – cotton soft, light, pillowy, the BEST cheesecake recipe EVER. Tried and tested, a MUST-BAKE for cheesecake lover!
When I was home in Penang a couple of months ago, my contributor CP Choong baked these cotton soft Japanese cheesecake and gave me some to try. Oh my, they were so good and exactly like the title of this post, cotton soft…and cheesecake. Japanese cheesecake is very different from the regular cheesecake; Japanese cheesecake is soft, light, cottony, and absolutely to die for. I know I have to share this amazing Japanese cheesecake recipe with you all.
How Long Can You Keep Japanese Cheesecake
You can keep it in the refrigerator for a couple of days. You shouldn’t have to worry about the leftover because this is the BEST cheesecake ever, and I can assure you that you won’t have anything left to keep for more than a day!
How Do You make Japanese Cheesecake
I have the detailed Japanese cheesecake recipe here. In summary, step 1 is make the batter by melting cream cheese, butter and milk over a double boiler, then fold in the flour, the corn flour, salt, egg yolks and lemon juice. Then, whisk the egg whites with cream of tartar until foamy. Then fold in the meringue with the cheese mixture and bake the cake.
How Many Calories Are in Japanese Cheesecake
Japanese cheesecake has the lowest calories of all cheesecake. Each slice is only 200 calories. Make this and I will guarantee that you will never go back to regular cheesecake again!
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Miranda
This is amazing!! and as Brenda said when she baked it we also added a raspberry sauce to go with the finished cake. It added a splash of colour and a tasty zing alongside the creamy sweet cake and, you DEFFO HAVE TO REFRIGERATE over night, alas its not the kind of thing you can eat straight away, no matter how delicious it looks.
Rasa Malaysia
Thanks for your input.
soha
i tried this yesterday , the taste was good but it cracked after 50 minutes, is there any advice to avoid the cracking next time
Sabine
This is the second time I made this cake. The first time I used a springform and double wrapped it in foil. Some water still got in somehow, so some parts in the bottom were soggy. I think the water went in after I took it out of the oven and had it cooled on the stovetop. Taste was still great though, I like that it’s not very sweet and so did out dinner guests (for most people in the US it wouldn’t be sweet enough at all, but they can always add syrup on top, right?)
Today I made them in Muffin tins lined with good parchment wrappers. Still in the water bath of course.
I baked them for 35 min and so far they look perfect. I added mango-passionfruit-orange preserves to some of them and they seemed to have handled it well (I wasn’t sure with the preserves being so much heavier than the batter).
I also beg to differ and say, they are delicious straight out of the oven already (I had to test one to see if they’re done).
Oh, I also substituted the wheat flour with Masa harina to make it gluten free for one of my friends.
By the way, unknowingly at the time, across the ocean, my dad made a Mango -Passionfruit Cheesecake today, too. Must be in my genes =)
Rasa Malaysia
Hi Sabine, so happy to know that you tested this Japanese cheesecake with great success.