Japanese Cheesecake: A Delightful Fluffy Treat

Introduction

Japanese Cheesecake, also known as “soufflé cheesecake” or “cotton cheesecake,” is a light, airy, and slightly jiggly dessert that originated in Japan. Unlike traditional cheesecakes, which are dense and rich, this version incorporates whipped egg whites, giving it a soft and fluffy texture. It is mildly sweet, with a melt-in-your-mouth experience, making it a favorite among cheesecake lovers worldwide.

History of Japanese Cheesecake

Japanese Cheesecake was popularized in the 1960s by Japanese baker Tomotaro Kuzuno, who was inspired by German-style cheesecakes during his visit to Europe. He modified the classic recipe by reducing the sugar and incorporating a meringue technique, which resulted in a delicate, airy texture. Since then, it has become a staple in Japanese bakeries and is widely loved in many Asian countries and beyond.

Benefits of Japanese Cheesecake

1. Lower in Calories – Compared to traditional cheesecakes, it has less sugar and fat, making it a lighter alternative.
2. Easier to Digest – The airy texture makes it less heavy on the stomach.
3. Less Sugar & Butter – A healthier choice with fewer calories than American cheesecakes.
4. Gluten-Friendly Variations – Some recipes use minimal or no flour, making it suitable for gluten-sensitive individuals.
5. Rich in Protein – The eggs and cream cheese provide a good amount of protein.

Ingredients

For the Cheesecake Batter

• 250g (8.8 oz) cream cheese, softened
• 60g (4 tbsp) unsalted butter
• 100ml (⅓ cup + 1 tbsp) milk
• 6 large eggs, separated
• 140g (¾ cup) granulated sugar (divided into two portions)
• 1 tsp vanilla extract
• 60g (½ cup) cake flour
• 20g (2 tbsp) cornstarch
• ¼ tsp salt
• 1 tsp lemon juice

For Baking and Finishing

• Hot water (for a water bath)
• Powdered sugar (for dusting, optional)

Instructions

Step 1: Prepare the Ingredients

1. Preheat the oven to 160°C (320°F). Line a round 8-inch springform pan with parchment paper and wrap the bottom with aluminum foil to prevent water from seeping in during baking.
2. Separate the egg whites from the yolks and set them aside.
3. Sift the cake flour and cornstarch together to remove lumps.

Step 2: Make the Cheesecake Batter

4. In a heatproof bowl, combine the cream cheese, butter, and milk. Place it over a pot of simmering water (double boiler method) and stir until smooth. Remove from heat and let it cool slightly.
5. Add the egg yolks, vanilla extract, and lemon juice to the mixture, whisking until smooth.
6. Gradually add the sifted flour mixture and mix gently until incorporated.

Step 3: Make the Meringue

7. In a clean, dry bowl, beat the egg whites with an electric mixer until foamy.
8. Add the lemon juice and half of the sugar, then continue beating. Gradually add the remaining sugar and beat until stiff peaks form.

Step 4: Combine the Mixtures

9. Gently fold the meringue into the cheesecake batter in three additions. Use a spatula and fold carefully to maintain the airy texture.

Step 5: Bake the Cheesecake

10. Pour the batter into the prepared cake pan and tap it lightly to remove air bubbles.
11. Place the pan in a larger baking tray filled with hot water (water bath method).
12. Bake at 160°C (320°F) for 25 minutes, then lower the temperature to 140°C (284°F) and bake for another 55 minutes.

Step 6: Cooling & Serving

13. Turn off the oven and let the cheesecake cool inside with the door slightly open for 15 minutes.
14. Remove from the oven and let it cool completely before removing from the pan.
15. Dust with powdered sugar or serve as is. Enjoy!

Baking Methods Used

• Double Boiler Method: Used to gently melt cream cheese, butter, and milk without direct heat.
• Meringue Technique: Beating egg whites separately to create a fluffy and airy texture.
• Water Bath (Bain-Marie): Helps regulate oven temperature for even baking and prevents cracks.

Nutritional Value (Per Slice, Approximate)

• Calories: 220 kcal
• Protein: 6g
• Carbohydrates: 22g
• Fat: 12g
• Sugar: 14g
• Calcium: 60mg

Cheesecake Lovers & Popularity

Japanese Cheesecake is adored worldwide, especially in Japan, Taiwan, South Korea, and Southeast Asia. It has gained popularity in Western countries through social media, where its jiggly texture and cloud-like softness mesmerize food lovers. Many pastry chefs and home bakers attempt different variations, including matcha, chocolate, and strawberry-infused flavors.

Formation & Structure of Japanese Cheesecake

• Soft & Airy: The incorporation of whipped egg whites creates a cloud-like texture.
• Moist & Light: The use of a water bath keeps it from drying out.
• Delicate Balance: It has a mild sweetness with a creamy yet fluffy consistency.

Conclusion

Japanese Cheesecake is a delightful dessert that offers a unique, melt-in-your-mouth experience. Its light, fluffy texture, combined with its mildly sweet and creamy flavor, makes it an irresistible treat for cheesecake lovers. Whether you’re an experienced baker or a beginner, this recipe is worth trying to bring a piece of Japan’s beloved dessert to your home.

Would you like any variations or serving suggestions?