Japanese cheese cake
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Filed under Cakes and pastries; My recipes; cakes, cheesecake, Christmas & New Year, dessert, Japanese
Updated from the recipe originally published on March 3, 2009.
Often described as cotton-soft, Japanese cheese cake is similar to chiffon cake but creamier and almost souffle-like. Traditionally baked in a water bath, I did a little experiment to find out if it was possible to bake it without the water bath. And I found out that it was possible although the bottom and sides turned out to be more brown than it should have been.
It was delicious though, never mind the appearance, I posted it anyway.
The second time, I used a water bath but ditched the springform pan in favor of a silicone cake pan.
The inside was the same as that of the cake baked without a water bath. The real difference is in the outside. No brown crusty sides for this Japanese cheese cake. Instead, the sides were the same color as the inside. And the same texture too. Only the top was lightly browned.
The idea of using a silicone pan was a good one. The sides of the cake pulled away from the pan without any prying. However, the bottom was another matter. It’s an even better idea to still line the bottom of the silicone pan with non-stick paper.
How did I take the cake out of the pan? By inverting it on to a plate then re-inverting to another plate. That was what made me realize that I should have lined the bottom of the silicone pan with non-stick paper. Next time, it’ll be perfect.
Based on a recipe found at Red Vanilla.
Makes one 8-1/2 inch Japanese cheesecake.
Ingredients:
- 1 250 g. block of cream cheese, room temperature
- 1/4 c. butter, room temperature
- 1/3 c. + 1 tbsp. of skim milk, room temperature
- 1/4 c. of flour
- 1/8 c. of corn flour
- 1/2 tbsp. of lemon juice
- 1 tsp. of vanilla
- 6 eggs, separated, room temperature
- 3/4 c. of white sugar
Preheat the oven to 310oF.
In a double boiler, melt the cream cheese, butter and milk. Mix with a wire whisk until the mixture is creamy and evenly blended. Cool.
Sift together the flour and corn flour.
Beat the egg whites until foamy. Add the sugar little by little while beating continuously until soft peaks form.
Into the cooled cream cheese mixture, add the egg yolks, sifted flours, lemon juice and vanila. Mix until smooth.
Add half of the egg white mixture into the flour mixture. With a spatula, blend using the cut-and-fold method. Add the rest of the egg white mixture and continue cutting and folding until evenly blended. Be careful not to break the air bubbles in the egg whites because it is these air bubbles the make the cake feathery and light.
Pour the batter into a springform or silicone pan (line the bottom with baking paper!). If using a springform pan, wrap the bottom with two sheets of aluminum foil to prevent the water from seeping in. Place in baking pan inside a larger pan. Pour the larger pan with hot water until the water level reaches halfway up the pan that contains the cake batter.
Bake the cake in a 310oF for about an hour and a half. After the first hour and 10 minutes, test the cake occasionally by inserting a thin pointed knife at the center. If it comes out clean before you hit the hour-and-a-half mark, turn off the oven. Leave the cheesecake in the hot oven and allow it to cool slowly.
Notes:
The cheese cake rises well during baking but shrinks at the center as it cools. Maybe it shouldn’t — I’ll adjust the temperature next time.
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hi,can i use turbo for this,nasira kc yung oven ko,tnx…
can i use evap milk or fresh milk instead of skim milk? thanks
HI! This sounds good.
Do you suggest a certain brand of cream cheese.?
Thanks!
i was about to make the japanese cheesecake when i noticed that that the egg yolks are not included in the procedure although 6 eggs, separated is listed in the ingredients not 6 egg whites. why is that so? thanks
Hi Ate Connie,
Thanks for this wonderful recipe, i tried it last Friday night, it was really delish, super light! hubby and I finished the entire cake over the weekend!
thanks for the reply. i’ll try it on saturday.
Thanks for this recipe, ate connie, i tried it last friday and it was a big hit. This is the only cheesecake the hubby liked. We finished the entire cake over the weekend.
Is that 1250g or 250g of cream cheese? Looks like a big number…not sure if it’s a typo or not. Looks soooo soft and heavenly.
my mom likes to bake cheese cakes we love to a lot of them during the holidays.
Is there an alternative to a double broiler?
will be trying this out. Thanks, Connie!!!
Ms. Connie, pwede kayang takpan muna ng foil yung cheesecake sa initial baking tapos 10-15 before it cooks through tanggaling yung foil para pantay ang kulang ng cheesecake? nde kaya undercooked sya if i do this? wala lang, just a thought.
Steam will build up inside the pan and turn the cheesecake soggy if you cover it.
Hi Ms Connie! My name is Lourence and I’m an avid reader of your website. It’s been wonderful discovering your site (about a year ago now) because this is where I learned to cook. Just to give you an overview how clueless I was in cooking, I only learned to cook rice at the age of 25 with the use of a rice cooker pa! Hehee. So ever since I discovered your website, it’s been really helpful in guiding me and even more, I get good compliments from family members when I make them recipes from your site. Hindi sila makapaniwala na kahit papaano eh marunong na akong magluto (actually kahit ako rin, hehee).
Pero success naman ako when I did your Cassava Cake using a turbo broiler, so I guess it’s just for the cakes that I’m having problems. Thank you Ms Connie and more power to you and your family!
Anyway, question lang po. I’m also an avid fan of baking and I really love cakes and pastries. I want to try sana some of your easy recipes but I don’t have an oven, pwede po bang microwave or turbo broiler? If pwede, ano po kayang “settings” dapat? I tried doing cheesecakes in the microwave pero matigas po ang outcome. I also had the same result when I did your Perfect Custard
Turbo broiler is a small convection oven. Settings are usually the same, no preheating required, but baking time might be a bit shorter.
i could not wait for the cake to cool down so 30 minutes after i took it out of the oven, i cut a slice and tasted it-YUM!x3. Rochelle said all it needs is a dollop of whpped cream and some fresh strawberries. Is it just me or does this cake taste like a cross between angel’s food cake and mamon?
It does. But creamier.
bonjour ms connie
i made a japanese cheesecake today for hubby’s bday tom pede po bang ilagay ko sa ref pagkalamig na sya? medyo warm pa sya i am thinking baka pag nilagay ko sya sa ref bka mag iba ang pag ka soft nya i mean yung texture
thanks in advance!!
HIndi naman. But cover it with clingfilm to avoid dryness.
Ok thanks
More powers!!
Would this work in a chiffon cake- tube pan? May silicon pan is that way. Maybe that will prevent the sagging middle?
Actually, the last time I baked a Japanese cheesecake, I used a larger cake pan. 11 inches, round. And the cake didn’t sag at the center.
I should update the recipe.
Hi Connie,
Where can I get corn flour? Can I substitute it with cornstarch instead?
thanks,
Corn flour and corn starch are the same. It just depends on where you are. In Australia and some other countries, they are called corn flour; we call them corn starch.
Sure.
Yes, but evap will have to be diluted with water.
OOps, I missed that. I’ll edit the entry.
250
Princess: A heatproof bowl over a pan of hot water. See the photo in the chocolate crinkles recipe.