20 Best Baked Japanese Cheesecake Recipe They're Simply Irresistible!

Ingredients for the Best Baked Japanese Cheesecake

Gather the following ingredients:

• 1 cup of cream cheese - Make sure it's at room temperature for easier mixing
• 4 eggs - Separated into yolks and whites
• 1/4 cup of granulated sugar - You can adjust the amount depending on your preferred level of sweetness
• 1/4 cup of unsalted butter - Melted and cooled
• 1/4 cup of whole milk - You can also use heavy cream for a richer taste
• 1/4 cup of all-purpose flour - Sifted to remove any lumps
• 1 tablespoon of cornstarch - This helps to create a lighter and fluffier texture
• 1 teaspoon of vanilla extract - For a hint of sweetness and flavor
• 1/4 teaspoon of cream of tartar - This helps to stabilize the egg whites

Instructions for Baking the Perfect Japanese Cheesecake

Step 1: Preparing the Pan

Start by preheating your oven to 325°F (160°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper. This will prevent the cake from sticking to the pan.

Step 2: Mixing the Cream Cheese Mixture

In a large mixing bowl, beat the cream cheese until it becomes smooth and creamy. Gradually add in the egg yolks, one at a time, and mix well after each addition. Next, add in the sugar and mix until well combined.

Step 3: Adding in the Wet Ingredients

Slowly pour in the melted butter and milk into the cream cheese mixture, and mix until everything is well incorporated. Then, add in the vanilla extract and mix again.

Step 4: Sifting and Adding in the Dry Ingredients

In a separate bowl, sift together the flour and cornstarch. Gradually add this mixture into the cream cheese mixture and mix until just combined. Be careful not to overmix as this can result in a dense and heavy cake.

Step 5: Whipping the Egg Whites

In another bowl, beat the egg whites until they become foamy. Then, add in the cream of tartar and continue to beat until soft peaks form. This will help to stabilize the egg whites and create a lighter texture for the cake.

Step 6: Folding in the Egg Whites

Gently fold in the whipped egg whites into the cream cheese mixture in small batches. Use a spatula and make sure to incorporate the egg whites properly without deflating them. This step is crucial in creating the airy and fluffy texture of Japanese cheesecake.

Step 7: Baking the Cheesecake

Pour the batter into the prepared cake pan and tap the pan gently on the counter to remove any air bubbles. Place the pan in a larger baking dish and fill the dish with hot water, about halfway up the sides of the cake pan. This water bath technique helps to create an even and gentle heat distribution for the cake, resulting in a smooth top and prevent cracking. Bake for 40-45 minutes or until the top is lightly golden and the cake is set. Let it cool completely before removing it from the pan.

Enjoying Your Perfectly Baked Japanese Cheesecake

Once the cake has cooled, you can dust it with powdered sugar or top it with your favorite fruit or jam. The best baked Japanese cheesecake is light, fluffy, and has a delicate balance of sweetness and creaminess. Serve it as a dessert for a special occasion or enjoy it as a sweet treat any time of the day. With this recipe, you can now recreate the authentic Japanese cheesecake experience in your own kitchen. Happy baking!

Now that you have the recipe for the best baked Japanese cheesecake, it's time to try it out for yourself. Impress your friends and family with this delicious and authentic Japanese dessert. Happy baking!