Japanese Cheesecake

cheesecake-japonez_1

Last week, a new friend brought over a wondrous piece of Japanese cheesecake. If you’re unfamiliar with this sweet, Japanese cheesecake sometimes contains a bit of flour or cornstarch, and milk for a lighter consistency. Usually, the eggs are separated, with the egg whites whipped and folded in, sort of like what you’d do if you were making a soufflé.

This cheesecake is simply perfect for those days when you want a bit of dessert without that overstuffed feeling. It’s light and creamy, with a silky, cottony texture. It also is a little less sugary than most American cheesecakes.

I asked my friend for the recipe, and she was generous enough to share it. She translated the recipe from a Japanese cookbook–I’ll have to ask her for the title so I can attribute the recipe accordingly. For now, here is the recipe for Japanese cheesecake, in her own words.

Japanese Cheesecake

Japanese Cheesecake

This cheesecake is simply perfect for those days when you want a bit of dessert without that overstuffed feeling. It’s light and creamy, with a silky, cottony texture. It also is a little less sugary than most American cheesecakes.

Ingredients

  • 10.5 oz of cream cheese
  • 3 tbsp. of butter
  • 3 egg yolks
  • 1 tbsp + 1 tsp sugar
  • slightly less than 1 tbsp cornstarch
  • 2/3 cup of milk
  • 3 egg whites
  • 1/4 cup of sugar + 1 tsp
  • Use an 18 cm (7 in) cake pan with a fixed bottom.
https://what2cook.net/japanese-cheesecake/

For instructions please visit: GreenCilantro

2 Comments

  1. Hello! This recipe sounds AMAZING, but I wanted to know how many it serves? Having a party of 20, if that info helps any. One is also watching her weight, any idea of what the nutrition data on this might be?

    • If you need to expand the servings by making them smaller. Just tell everyone it is a “California Type Japanese Style Cheesecake”, or something similar to this. The reason I say this is that NY cheesecake slices are fairly wide and tall; and California style cheesecake slices are norrow and short.

      Now as for the one watching their weight…at the risk of sounding like a jerk…IF they are truly watching their weight…why are they eating cheesecake of all things?! Just saying. BUT there is a few things you can do to make this a bit lighter. You can use Low or Non fat cream cheeses, artifical sweeteners (although they may change the texture; mind you Asian foods are VERY particualr, and any small change could turn dramatic), and you could try egg substitutes (Be warned this could RUIN EVERYTHING). That is all I can come up with. Let us know what you changed and how it came out, so we can share this with others.

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