16 Japanese Cheesecake Recipe Without Water Bath Ignite Your Passion For Cooking!
Published on: Mar 25, 2024
Many people shy away from making Japanese cheesecake at home because it requires a water bath, a method used to evenly distribute heat and prevent the cake from cracking. However, I am here to tell you that it is possible to make a delicious and fluffy Japanese cheesecake without a water bath. This recipe is perfect for those who do not have a large enough baking dish, or simply do not want to deal with the hassle of a water bath. Keep reading to learn how to make a mouth-watering Japanese cheesecake that will impress your friends and family.
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Ingredients You Will Need
For the Cake:
1 cup cream cheese, softened
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
4 eggs, separated
1/4 cup all-purpose flour
1/4 cup cornstarch
1/4 cup whole milk
1 teaspoon vanilla extract
For the Topping:
1/4 cup apricot jam
1/4 cup water
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add in the softened butter and continue to mix until well combined.
Beat in the egg yolks, one at a time.
In a separate bowl, whisk together the flour and cornstarch. Gradually add this mixture to the cream cheese mixture, alternating with the milk.
Stir in the vanilla extract.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the cream cheese mixture.
Pour the batter into a greased 9-inch (23cm) round cake pan.
Bake for 45-50 minutes, or until the top is lightly golden and the cake is set but still slightly jiggly in the center.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Meanwhile, make the topping by heating the apricot jam and water in a small saucepan over medium heat until it becomes a glaze.
Remove the cake from the pan and place it on a serving plate. Brush the apricot glaze over the top of the cake.
Let the cake cool completely before slicing and serving.
Final Thoughts
Making a Japanese cheesecake without a water bath may seem intimidating, but with this recipe, it is easier than ever. The key is to beat the egg whites until stiff peaks form, which will give the cake its signature light and fluffy texture. So, go ahead and impress your friends and family with this delicious and effortless Japanese cheesecake.
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