Japanese Cheesecake (Regular, Chocolate, Cherry) Recipe on Food52 (2024)

FAQs

What is the difference between Japanese cheesecake and regular cheesecake? ›

One thing that makes Japanese cheesecake different and special is its unique texture. Unlike traditional cheesecakes, which are dense and heavy, Japanese cheesecakes are light and airy. With a combination of whipped egg whites and cream cheese, this dessert takes on the perfect balance of smoothness and fluffiness.

If the oven isn't hot enough, the egg whites will deflate and the cheesecake will be dense and heavy instead of light and airy, so turning on the oven is always the first thing I do.

Why does my Japanese cheesecake taste eggy? Because Japanese cheesecakes are made with so many eggs, it naturally will taste a bit eggier than a classic cheesecake. However, if you let the cheesecake cool completely or even after a couple hours of chilling, you will barely taste any egginess.

The Verdict. If you want a light and fluffy cake with a subtle citrus flavor, then go for a Japanese cheesecake. But if you want to eat a richer, sweeter dessert, then go for the classic American version. No matter what your preference is, we think you'll agree that both kinds of cheesecake are delicious.

How long will they last? Our Japanese Cheesecakes can stay in room temperature for up to 12 hours. We recommend putting them in the fridge as soon as possible, and they can last refrigerated for up to 3 days.

Sour Cream: This gave it more of a tart taste. This could be utilized if you are going to make a flavored cheesecake where a more tart taste would help the other flavors. I think it would work really well with a lemon or lime flavored cheesecake. Heavy Whipping Cream: This gave it more of a milky taste.

Baking. A bain-marie or hot water bath is essential for baking the cake. The hot water bath stabilizes the temperature in the oven and prevents it from being overly hot and dry. Hot and dry oven means cracked cheesecake.

Don't ever use the cheese spread. Your cheesecake will be too wet otherwise. The delicate, velvety smooth texture of this cheesecake is produced by two low-protein flours, cake flour or corn flour. The beaten egg whites generate very small air pockets in the inner structure of the cake.

If you eat the cheesecakes while they are still warm, the texture is at its fluffiest, with a heightened aroma of egg and butter. If you put the cheesecake in the fridge and eat it cool, the texture becomes more creamy, with rich flavour of cream cheese. Of course, if you can resist, you can try it both ways!

Japanese cheesecake also referred to as Japanese cotton cheesecake, Japanese souffle cheesecake, or Japanese baked cheesecake is a crustless cheesecake that uses whipped egg whites and cake flour for a bouncy and cotton soft melt in your mouth texture. Japanese cheesecake has a sweet, vanilla, and subtly tangy flavor ...

Why is it called Japanese cheesecake? ›

This confection was created by Japanese chef Tomotaro Kuzuno who was inspired by a local käsekuchen cheesecake (a German variant) during a trip to Berlin in the 1960s. Today, we have many variants of this cake, but all are light as chiffon, a bit wobbly, and cotton soft under a fork.

Basque cheesecake: This is a crustless cheesecake, just like a Japanese one, but it has a burnt top layer that adds a distinctive caramel note.

Western cheesecakes are dense, cream cheese forward, and much sweeter. The Japanese counterpart is more eggy with just a hint of cream cheese flavor, and less sweet overall. If made correctly, it will actually jiggle with a consistency akin to a chiffon cake or an angel food cake.

Incredibly light and fluffy cheesecake, with an almost air-like texture.

Japanese souffle cheesecakes have a similar taste as regular American cheesecakes however the texture is drastically different. American cheesecakes are dense, and velvety smooth whereas Japanese jiggly cheesecakes have a very soft, airy cake-like texture that melts in your mouth.

New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.

Known also as jiggly cake or Japanese cotton cheesecake, this sponge-cake-meets-cheesecake dessert is as unique as its name and description suggest. Minimally sweet and with less cream cheese tang than a New York-style cheesecake, its deliciousness is in its simplicity and its fluffy, airy texture.