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Japanese Cheesecake
[スフレチーズケーキ]

Japanese Cheesecake is a dessert with a light and airy texture, and less sugar and cream cheese than regular cheesecake.

Japanese Cheesecake [スフレチーズケーキ]

By Denis Elas The Chef
Print Recipe
Japanese Cheesecake [スフレチーズケーキ]
Japanese Cheesecake is a dessert with a light and airy texture, and less sugar and cream cheese than regular cheesecake.
Recipe dedicated to:My Chinese friend Xiaoxuan Jiang
4.89 from 9 votes
Course: Dessert
Cuisine: Japanese
Prep: 30 minutes
Cook: 1 hour 30 minutes
Total: 2 hours

Equipments

Mixing bowl
Round cake pan (9 inch diameter)
Baking sheet
Parchment paper
Whisk
Hand mixer
Cooking Scale
Digital scale
Measuring Tools
Measuring tools

Ingredients

The Preparation

The Egg Whites

  • 5 egg whites
  • 85 g sugar

The Double Boiler

The Batter

  • 5 egg yolks
  • 70 g cake flour
  • 0.5 lemon zest
  • 15-30 ml lemon juice

The Glaze

  • 1 Tbsp. apricot jam
  • 1 tsp. hot water
8 servings

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Preparation

  1. Separate eggs so you obtain 5 egg whites and 5 egg yolks. Make sure the egg whites are in a clean and dry stainless or glass bowl.
  2. Whip the 5 egg whites until foamy. Gradually add 85 g sugar and continue whisking until firm peaks form, where the peak holds its shape but the very tip folds back on itself.
    Japanese Cheesecake [スフレチーズケーキ]

The Batter

  1. Set up a double boiler with simmering water. In a bowl over the simmering water, combine 250 g cream cheese, 50 g unsalted butter, 200 ml whipping cream, and 50 g sugar mixing until melted.
  2. Remove from heat and whisk in 5 egg yolks one at a time.
    Japanese Cheesecake [スフレチーズケーキ]
  3. Sift in 70 g cake flour, mix, and then strain the batter into a clean bowl.
  4. Add the 0.5 lemon zest and 15-30 ml lemon juice, whisking to combine.
    Japanese Cheesecake [スフレチーズケーキ]
  5. Fold in about 1/3 of your meringue into the heavy yolk base first. You can be a bit more vigorous here. The goal is simply to lighten the density of the yolk mixture, which makes it much easier to fold in the remaining meringue without deflating it.
    Japanese Cheesecake [スフレチーズケーキ]
  6. Add the rest of the meringue in two stages. Use a whisk or spatula to gently go down the middle, scrape along the bottom of the bowl, and bring the batter up and over the top. Rotate the bowl after each fold. Continue just until no streaks of white remain. The final batter should be smooth, airy, and uniform in color.

The Baking

  1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with unsalted butter and line the bottom and sides with parchment paper, including two strips crossed in an "X" for lifting.
    Japanese Cheesecake [スフレチーズケーキ]
  2. Pour the batter into the prepared pan. Place the pan in a baking sheet filled within the oven and the pour hot water in the baking pan to create a bain-marie.
    Chef's Tip : Boil water in a kettle to create the hot water. The steam created by the hot water keeps the atmosphere in the oven humid. This is crucial for preventing the delicate top of the cheesecake from drying out and cracking. By placing the cake pan in water, you are also protecting the batter from direct heat.
    Japanese Cheesecake [スフレチーズケーキ]
  3. Bake for 70-75 minutes at 320°F, then lower to 300°F for another 10 minutes, checking for doneness with a skewer.
    Turn off the oven and leave the cake inside with the door slightly open for 15-20 minutes.
    Chef's Tip : We decrease the temperature although we preheated at 350°F since by opening the door to place the pan and baking sheet, we will decrease the temperature slightly. So we compensate with a bigger preheat.
    Japanese Cheesecake [スフレチーズケーキ]
  4. Carefully lift the cake using the parchment straps, brush with a mixture of 1 Tbsp. apricot jam and 1 tsp. hot water, and let it cool to room temperature.
    Japanese Cheesecake [スフレチーズケーキ]

The Serving

  1. Enjoy your Japanese Cheesecake [スフレチーズケーキ].
    Japanese Cheesecake [スフレチーズケーキ]

Nutrition

Serving: 1 slice | Calories: 320 kcal (16%) | Carbohydrates: 29 g (10%) | Protein: 9 g (18%) | Fat: 19 g (29%) | Sodium: 175 mg (8%) | Sugar: 20 g (22%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

justonecookbook.com

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9 Responses

  3. 4 stars
    So soft! What a soft dish!

    It was soft in my mouth and hands when I squeezed it!

    Soft on my tongue and soft in my tummy!

    Sugary sweet and so pleasant to eat!

    Simple to make for an everyday treat!

    Soft as a cloud and so so very round!

    Soft on my conscious for no gaining of pounds!

    Soft on my plate and so soft on the mess!

    Soft on it’s quantity, when it’s gone, I will stress!

    So oft it was soft, I do bid thee comply!

    Soften thine tastes, and expectations will fly!

    Reply
4.89 from 9 votes

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