In the last few years, Japanese cuisine has taken the world by storm. With the ASMR videos and mukbang videos going viral on social media, people are getting more and more attracted to sushi, ramen, tempura fry and more. So much so that today, you will find at least one Japanese eatery in almost every town you visit. That's not all. People are trying their hands on making these dishes at home too. Another Japanese dish that has added to our list of favourites is the cheesecake. If you have ever tried Japanese cheesecake, then you surely know what makes it a popular choice. As soon as it comes out of the oven, the dessert starts fascinating people. The dessert is jiggly when warm and then becomes a fluffy, creamy delight after it's chilled.
About Japanese Cheesecake:
Also known as 'jiggly' or 'cotton' cheesecake, the dessert finds its origin in Japan. It is characterised by its soft, fluffy texture and light and delicate flavour. Japanese cheesecake is made with a combination of cream cheese, eggs, sugar, milk, and sometimes corn-starch or flour to create a light and airy batter. The mixture is then baked in a water bath, which helps to create the cake's signature texture. The cheesecake is often served with a dusting of powdered sugar on top and sometimes with fresh fruit or whipped cream. It has become very popular in many countries around the world and is often sought out for its unique texture and flavour.
As per an article in cookspacebrooklyn.com, food historians state that a Japanese chef named Tomotaro Kozonu first tasted the German-style cheesecake, known as Kasekuchen, during his trip to Berlin in the 1960s. He then returned home and experimented with the recipe to create the fluffy, Japanese version of it.
What Is So Special About Japanese Cheesecake?
Japanese cheesecake has a light and fluffy texture, which is similar to a soufflé or sponge cake. The texture is achieved by using whipped egg whites and folding them into the batter, creating air pockets that give the cheesecake its distinctive texture.
Japanese cheesecake has a mild and creamy flavour, which is less tangy than traditional American cheesecake. This is because Japanese cheesecake uses less cream cheese and incorporates other dairy products like milk and heavy cream. This results in a milder flavour.
Japanese cheesecake has a delicate appearance with a smooth, glossy surface and a lightly browned exterior. It is often served without any toppings or garnishes, allowing the cake's simple beauty to shine through.
What Is The Difference Between Japanese Cheesecake And Regular Cheesecake?
Japanese cheesecake is known for its fluffy, light, and airy texture. Regular cheesecake has a denser, creamier texture that is achieved by using cream cheese and eggs, and baking it at a lower temperature for a longer time.
Japanese cheesecake has a delicate and subtle flavour, with a hint of sweetness and tanginess from the cream cheese. Regular cheesecake is richer and creamier, with a more pronounced cream cheese flavour.
Japanese cheesecake typically uses a combination of cream cheese, sugar, eggs, and corn-starch, with the addition of milk or heavy cream to make it lighter. Regular cheesecake uses cream cheese, sugar, eggs, and sour cream or heavy cream to create a denser, creamier texture.
How To Make Japanese Cheesecake At Home:
Now that we spoke so much about the delicacy, how about making it at home? We found a recipe that is easy, uncomplicated and can be replicated at home. This recipe has been shared by food vlogger Ananya Banerjee on her YouTube channel.
Ingredients to make Japanese cheesecake:
To make the cake, you need butter, cream cheese, milk, egg yolk, flour, corn-starch, egg whites, granulated sugar, hot water, powdered sugar and strawberries for garnishing.
Method to make Japanese cheesecake:
Start with preheating the oven. Then, in a small pot (over medium heat), whisk butter, cream cheese, and milk until it turns smooth. Remove from the heat and let it cool. Next, in a large bowl, whisk the egg yolks until smooth, then slowly add the cream cheese mixture, stirring until evenly combined. Sift the flour and the corn-starch, whisking to make sure there are no lumps. In another large bowl, beat the egg whites. Gradually add the sugar while beating. Fold the egg whites into the yolk mixture.
Now, grease the bottom of a cake pan, then line the bottom and sides with parchment paper. Pour the batter into the pan and shake to release any large air bubbles. Place the pan into a larger baking dish lined with paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan with hot water and bake in a preheated oven for 35 minutes. Finally, garnish with powdered sugar and strawberries and serve.
Watch the detailed recipe video Japanese cheesecake below:
Prepare the delicacy at home and let us know how it turned out.
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.