How to Make Japanese Cheesecake…

Japanese Cheesecake, which is known for its light, fluffy texture that melts in your mouth. This cheesecake combines the richness of a traditional cheesecake with the airiness of a soufflé.

What is the difference between Japanese Cheesecake and Regular Cheesecake?

Japanese cheesecake and regular cheesecake are both delicious desserts, but they differ significantly in texture, ingredients, and preparation methods. Here’s a breakdown of the main differences:

Texture

•   Japanese Cheesecake: It is known for its airy, fluffy texture, similar to that of a chiffon or sponge cake. The incorporation of whipped egg whites (meringue) gives it a light, soufflé-like texture that is less dense than traditional cheesecake.
•   Regular Cheesecake: Typically denser and creamier, with a smooth, rich texture. It’s more like a thick custard or dense pie, without the airiness associated with Japanese cheesecake.

Ingredients

•   Japanese Cheesecake: Contains cream cheese, eggs, sugar, and often includes ingredients like milk and a small amount of flour or cornstarch. The eggs are separated, and the whites are beaten to stiff peaks before being folded into the batter, contributing to the cake’s lightness.
•   Regular Cheesecake: Also made with cream cheese and eggs, but it usually includes a higher proportion of cream cheese and incorporates sour cream or heavy cream for added richness. It may be set atop a crust, commonly made from crushed cookies, which is not typical for Japanese cheesecake.

Preparation and Cooking Method

•   Japanese Cheesecake: Often baked in a water bath to ensure gentle, even cooking, which helps achieve its characteristic smooth, fluffy texture. The batter involves a meringue, requiring careful folding to maintain its volume.
•   Regular Cheesecake: Can be baked or set (no-bake versions) but is usually baked without a water bath. It relies on the richness of the cream cheese and dairy to achieve its texture, rather than the incorporation of air.

Flavour

•   Japanese Cheesecake: Tends to be less sweet and less tangy than its American counterpart, focusing more on a subtle balance of flavours and a light texture.
•   Regular Cheesecake: Richer and more indulgent, with a pronounced cream cheese flavour that can be either sweet or tangy, often complemented by various toppings or mix-ins such as fruit, chocolate, or nuts.

Serving and Consumption

•   Japanese Cheesecake: Often enjoyed slightly chilled or at room temperature, allowing its delicate texture and subtle flavours to shine.
•   Regular Cheesecake: Served chilled to maintain its dense, creamy texture, often with a variety of toppings.

Now let’s try our Japanese Cheesecake Recipe;

Ingredients:

For the Cheesecake:

•   115g cream cheese, at room temperature
•   30g unsalted butter
•   75ml milk
•   3 eggs, separated
•   50g granulated sugar
•   30g cake flour
•   1 tablespoon vanilla extract

For the Steamer

•   Saucepan 1/3 filled with water

Equipment:

•   8-inch (20cm) round springform pan
•   Parchment paper
•   Electric mixer
•   Mixing bowls
•   Sieve or sifter

Instructions:

1.  Preparation:
•   Preheat your oven to 160°C (320°F).
•   Wrap the bottom and sides of the springform pan with a large piece of foil to prevent water from seeping into the pan during baking.
•   Line the bottom and sides of the pan with parchment paper.
2.  Prepare a Steamer: water in a saucepan simmer over low heat.
Place a bowl on top of the saucepan, melt the cream cheese, butter, and milk together. Stir constantly to avoid burning. Once the cream cheese mixture is smooth, mix in the egg yolks until well combined. Sift in the cake flour and whisk until combined and there are no lumps.  Remove the bowl from the heat, add vanilla extract, continue to whisk.  
3. Whip Egg Whites:
•   In a clean, dry bowl, beat the egg whites with an electric mixer until foamy. Add the sugar.  Continue beating until stiff peaks form, indicating the meringue is ready.
5.  Combine Meringue and Batter:
•   Gently fold in the meringue into the cream cheese mixture in thirds, being careful not to deflate the meringue. Mix until just combined.
6.  Bake:
•   Pour the batter into the prepared pan. Place the pan into a larger baking dish, and fill the dish with hot water (water bath) about halfway up the sides of the springform pan.
•   Bake for about 60 minutes at 120 degrees until set but still slightly wobbly in the centre.
•   Then, turn off the oven, open the oven door slightly (you can prop it open with a wooden spoon), and let the cheesecake cool in the oven for about 1 hour. This helps prevent sudden temperature changes that can cause the cheesecake to collapse.
7.  Cool:
•   After cooling in the oven, remove the cheesecake and refrigerate for at least 4 hours, or overnight, which allows it to set completely and develop its flavours.
8.  Serve:
•   Before serving, carefully remove the cheesecake from the pan and peel away the parchment paper. Serve chilled or a room temperature.

Enjoy your Japanese Cheesecake!

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FAQ’s

Why does My Japanese Cheesecake Collapse?

Japanese cheesecake can collapse for several reasons, often related to the delicacy of its structure and the techniques used in its preparation. Here are some common causes and how you might prevent them:

1. Over or Under Beating Egg Whites • Overbeating egg whites can make them grainy and cause them to lose their ability to hold air when folded into the batter, leading to a dense cake that collapses.
   • Underbeating means the meringue won’t have enough structure to support the cake, causing it to fall.
   • Solution: Beat the egg whites to stiff peaks, where they hold their shape firmly but are not dry or chunky.
2. Incorrect Folding Technique • Improper folding of the egg whites into the batter can deflate the air bubbles. This loss of air results in a denser batter that doesn’t rise properly or collapses.
   • Solution: Use a gentle folding motion to incorporate the egg whites, preserving as much air as possible.
3. Oven Temperature Issues • An oven that’s too hot can cause the cake to rise too quickly and then collapse.
   • Opening the oven door too early can lead to temperature fluctuations that affect the rise.
   • Solution: Use an oven thermometer to ensure accurate temperature. Avoid opening the oven door until the cake has set and is close to completion.
4. Baking Time • Underbaking: If the cake is not baked long enough, the structure won’t set properly, causing it to collapse upon cooling.
   • Solution: Make sure the cheesecake is fully baked by checking for a slight jiggle in the centre , indicating it’s set but still moist.
5. Cooling Too Quickly • A rapid change in temperature can cause the cake to shrink quickly and collapse.
   • Solution: Turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool gradually inside the oven.
6. Recipe Ratios • Incorrect proportions of ingredients can affect the stability and rise of the cake.
   • Solution: Ensure precise measurements and follow the recipe closely.
7. Water Bath Issues • If the water bath leaks into the cake or isn’t used correctly, it can affect cooking temperatures and moisture levels, potentially leading to a collapse.
   • Solution: Securely wrap the pan to prevent water from seeping in and use a water bath to ensure gentle, even heating.

To prevent your Japanese cheesecake from collapsing, focus on mastering the meringue technique, follow the recipe’s instructions carefully, and ensure your oven temperature is accurate and stable. Additionally, allowing the cheesecake to cool gradually helps preserve its height and airy texture.

Is Japanese Cheesecake Less Calories?

Japanese cheesecake typically has fewer calories compared to traditional Western cheesecakes, primarily due to differences in their ingredients and overall composition. The airy, fluffy texture of Japanese cheesecake is achieved by incorporating whipped egg whites, which adds volume without significantly increasing the calorie count. In contrast, traditional cheesecakes rely heavily on cream cheese, sour cream, or heavy cream for their rich, dense texture, which significantly increases their calorie content.

Caloric Comparison:

•   Japanese Cheesecake: It’s lighter in texture and often uses less cream cheese and sugar per serving. The inclusion of ingredients like milk and the absence of a heavy, buttery crust further reduce its calorie count. Depending on the specific recipe and serving size, a slice of Japanese cheesecake might contain between 200 to 300 calories.
•   Regular Cheesecake: A typical slice of regular cheesecake, especially those found in restaurants or commercial bakeries, can range from 400 to over 800 calories, depending on the richness of the filling and the type of crust used.

Key Points:

•   Ingredients: The higher calorie count in traditional cheesecakes is due to more generous amounts of high-fat dairy products. Japanese cheesecake uses these ingredients more sparingly and relies on meringue (beaten egg whites) for its texture, which does not significantly increase the calorie count.
•   Density: The denser a dessert, the more calories it tends to pack in each bite. Japanese cheesecake’s lighter, airier texture means it generally has fewer calories per bite compared to the dense, creamy texture of a regular cheesecake.
•   Serving Size: The perception of lightness might encourage more moderate portion sizes for Japanese cheesecake, potentially reducing calorie intake compared to the richer, more indulgent servings of regular cheesecake.

Japanese cheesecake is a lighter alternative to traditional cheesecake, both in texture and calorie content. However, the actual caloric difference depends on the specific recipes and portion sizes. For those mindful of calorie intake but still looking to enjoy a creamy, satisfying dessert, Japanese cheesecake can be a more favourable option.