JAPANESE CHEESECAKE
This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment. Place a 3 1/2-inch-wide strip of parchment around the inside of the pan so that it comes up about 1 inch higher than the edge; set aside.
- Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. Remove from the heat and let cool slightly, about 5 minutes.
- Whisk together the vanilla, egg yolks and lemon juice in a large bowl until smooth. Pour the cooled milk mixture into the yolk mixture and whisk until smooth and combined. Whisk in the flour and cornstarch until combined; set aside.
- Beat the egg whites, cream of tartar and 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. Slowly add the granulated sugar and continue beating on medium speed until stiff peaks form, about 2 minutes longer.
- Gently fold the egg white mixture into the yolk mixture in 3 batches, making sure not to overmix (you want the whites to stay as fluffy as possible). As soon as the white streaks disappear from the batter, pour it into the prepared pan.
- Place the cake pan inside of a larger pan and pour enough hot water into the larger pan so that it comes 1 inch up the sides of the cake pan. Bake for 30 minutes, then reduce the oven to 250 degrees F and continue baking until the cake is doubled in size, golden brown on top and around the edges and jiggly in the center but set, about 1 hour and 15 minutes.
- Let the cake cool for 10 minutes. Carefully invert the cake onto your dominant hand (right onto your palm--this is the most gentle way to handle it), then invert it back onto a cake stand or plate so that the top is facing up. Sprinkle the entire top with confectioners' sugar and serve while still warm.
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Masood Baba
masood-baba12@gmail.comI love the presentation of this cheesecake. It's so elegant and beautiful.
Nalujja Amina
a@yahoo.comThis cheesecake is very delicate, so it's important to handle it carefully.
Ms Masud
ms.m64@yahoo.comI had a little trouble finding some of the ingredients for this recipe, but it was worth the effort.
Nawaab zada
nawaab@gmail.comThis cheesecake is a bit expensive to make, but it's worth it for a special occasion.
Shahriyer Sabbir
shahriyer.sabbir@hotmail.comI'm not a big fan of matcha, but I still really enjoyed this cheesecake. The flavor is very subtle.
Khaya Balthafa
kbalthafa@gmail.comI made this cheesecake for my family, and they all loved it. Even my picky kids ate it all up.
Ma tsaw Kasha
ma@hotmail.comThis cheesecake is a bit more time-consuming to make than some other recipes, but it's worth it. The flavor and texture are amazing.
Elfrida Ogbonachara
eogbonachara4@yahoo.comI've never had Japanese cheesecake before, but this recipe is a great introduction. It's so unique and delicious.
Shakeel Malik
s_m@hotmail.frThis cheesecake is perfect for a special occasion. It's so elegant and delicious.
Iona
iona60@aol.comI'm not usually a fan of cheesecake, but this recipe is amazing. It's so light and fluffy.
Mr Fear m
f95@yahoo.comThis cheesecake is a showstopper! It's so beautiful and delicious.
Daniel Dani
dani-daniel@aol.comI love the hint of matcha in this cheesecake. It adds a really unique flavor.
Nella Yrral
y.nella@yahoo.comThis cheesecake is so delicious! The perfect balance of sweet and tangy.
Beverly Slavik
slavik@hotmail.comI love the texture of this cheesecake. It's so light and fluffy, and it just melts in your mouth.
Kata Julius
kj@gmail.comThis was my first time making Japanese cheesecake, and I was really impressed with how easy it was. The recipe is very clear and easy to follow.
maudhoon
maudhoon66@gmail.comI've made this cheesecake several times now, and it always turns out perfect. It's a great recipe for special occasions.
Jahangeer Khan
kj90@yahoo.comI love the unique flavor of this cheesecake. The matcha and cream cheese go together perfectly.
MdEman Ali
alim43@gmail.comThis cheesecake was a hit at my dinner party! Everyone raved about how delicious it was. I'm definitely going to make it again.
Hmmhywgwhhw
hmmhywgwhhw@hotmail.comI've never been a fan of cheesecake, but this recipe changed my mind. The Japanese cheesecake is so light and airy, and the flavor is amazing. I love the hint of matcha.
Ramesh Rk
r-rk37@gmail.comThis Japanese cheesecake is the ultimate indulgence! The texture is so light and fluffy, and the flavor is perfectly sweet and tangy. I followed the recipe exactly, and it turned out perfectly. My family and friends loved it!