Light Creamy Japanese Cheesecake that melts in your mouth.
A little slice of heaven here
After a whole week of healthy eating, I decided that I needed to splurge on something delicious. It’s always desserts that fall into this category. Creamy Cheesecake seem to be the perfect solution to my cheat day. Plus celebrating our Anniversary this Month was THE perfect excuse.
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I asked the husband what cake he was craving and he said Japanese Cheesecake. The ones that melt in your mouth, has a creamy texture, not too dense, the right amount of cheesiness but not too overpowering and so forth. I’m no genius in the baking field, but at least I hope that this Japanese Cheesecake fits the one thousand and one criteria he has above. * Just Kidding* My husband eats everything I make. Haha For Love. Period. Anyway check out the creamy texture in that slice.
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I’ve made a couple of Japanese Cheesecake in the past. You can check them out here. I have everything from cheesecake brownies to non bake cheesecake to rainbow cheesecake to American Cheesecake… INSANE!! It’s usually a craze, a craving.. Whatever you call that. If you see me diligently posting a cheesecake photo every week, you will know why. If you love speculoos, you have to check out this Speculoos Cheesecake Recipe. It Shouts I LOVE SPECULOOS in every bite. One of my favourite thing to add to Japanese cheesecake is Matcha Powder. It brings the cake to a whole new level. Check out my Matcha Japanese Souffle cake. It’s light and fluffy too!
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A ton of strawberries went on top of this cake. I love adding strawberries to my cakes. They make them pop right up with that sort of vibrancy plus this occasion is alll about love sooo yes RED= KISSES!
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Feel free to hashtag #sherbakes or tag me on Instagram @sherbakes so I can see all your yummilicious desserts if you make them!
Creamy, Light, Melt in your Mouth Japanese Cheesecake
- 5 oz. fine granulated sugar 140g
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 2 oz. unsalted butter 50g
- 9 oz. cream cheese 250g
- 200 ml fresh milk
- 1 tbsp lemon juice Optional
- 2 oz. cake flour 60g
- 1 oz. corn starch 20g
- 1/4 teaspoon salt
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Preheat oven to 150 Deg Celcius. Grease the 5” and 8” sides of the pan with non stick cooking spray or a little butter and line the bottom of the pans with non stick baking paper
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Place water bath in the oven. ( I use a larger pan filled with boiling water to create this)
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Melt cream cheese, butter and milk over a double boiler.
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Remove from heat and let cool down abit then add egg yolks and combine well. ( Make sure mixture is not too hot as you might cook the egg yolks)
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Sift in the flour, corn starch, salt and mix well.
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Using a handheld mixture, whisk the egg whites with cream of tartar until foamy. Add in the sugar in 3 different additions and whisk until soft peaks form.
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Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of the meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold.
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Pour the mixture into the 5” and 8-inch round cake pan. Do not fill too high as batter will rise quite tall.
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Bake cheesecake in a water bath for 50mins - 1 hours or until set and golden brown at 150 deg Celcius at the lowest rack.
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Turn off the oven and leave the oven door ajar and let cake cool about 30-1hr. This helps prevent the cake from shrinking dramatically.
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Refrigerate the cake at least 4 hours or overnight before slicing to get a clean slice
