Fluffy Japanese Cheesecake

Hello lovelies!!

This is a recipe I’ve been wanting to make for a VERY long time, and I’ve finally gotten around to it! (Thank goodness being a teacher in the summertime!)

So, I love cheesecake. And in my downtime, I shamelessly watch a lot of YouTube videos, focusing mostly on Buzzfeed, and more specifically, their Tasty Videos. Now Buzzfeed’s Tasty (from what I can glean from watching their videos) is a bunch of cooks and chefs that pump out videos about FOOD. All the food. They do sweet, savoury, quick, slow, and all the food hacks you might ever need.

One of my favourite videos, and one of the most intriguing, was this fluffy Japanese cheesecake. It looked AMAZING. Tall, fluffy, soft, dark top, light sides…. It just looked great. So when I saw it, I was immediately interested because of Paul. You see, I love cheesecake. Love it. But Paul? Not so much. He is not a huge fan of the texture of cheesecake (but I still love him! Everyone has faults! Ha!), so I began thinking about whether or not he would like this specific cheesecake.

Because it has so much less cream cheese, and so much more meringue and air in it, I knew that the texture would be a whole different ball game. There was a chance I could be successful!

Oh my word, guys. The only thing I changed from the recipe was add about a half-teaspoon of lemon extract, because I wanted the cheesecake to have a little bit of flavour.

**Update: I made a Mocha version of this cheesecake, and it turned out beautifully! I followed the exact same base recipe, except added 2 tbsp. espresso powder in with the milk, cream cheese and butter mixture, and ½ c. of cocoa powder in with the flour and cornstarch. It turned out a luscious, chocolatey, hit-of-coffee confection. I’ve added a picture of this version below. **

Ingredients

Yield: 1 9-inch cheesecake

½ c. milk
4 oz. cream cheese (half a block)
7 tbsp. butter
8 egg yolks
¼ c. flour
¼ c. cornstarch
13 egg whites
2/3 c. sugar
½ tsp. lemon or vanilla extract (depending on flavour preference)
Icing sugar, for garnish.

Preheat oven to 320°F.

Line the bottom and sides of a springform pan or 3 inch tall cake pan with parchment paper. (If the parchment paper is curling badly, I’ll rub a TINY amount of margarine on the side of the paper that will face the pan edges.) Set aside. If you use a springform pan, wrap the bottom in 2-3 layers of aluminum foil to keep out the water.

In a medium saucepan, combine the milk, cream cheese, and butter on medium heat, and whisk until smooth and combined. Take off the heat and let cool.

In a large mixing bowl, whisk together the egg yolks until incorporated. Slowly whisk in the cooled cream cheese mixture until incorporated and smooth. Sift in the flour and cornstarch, and whisk again, making sure there are no lumps. If using lemon or vanilla extract, add to the yolk mixture, and whisk again.

In the bowl of a mixer fitted with a whisk attachment, beat the egg whites until soft peaks form. Slowly start adding the sugar, a little bit at a time, and whip on high until stiff peaks form.

Add ¼ of the egg whites to the egg yolk mixture, and fold in gently with a spatula, until you have a cohesive batter. Be gentle, because we want to keep the air we just beat into the batter!

Repeat with the remaining egg whites, until you have a smooth batter with all the egg whites combined.

Pour the batter into the prepared pan. Tap once or twice, gently, on the counter to pop any large air bubbles.

Use a baking pan or dish that is larger than the cake pan you are using, and place two paper towels on the bottom. Put the cake pan in the middle of the paper-towel lined pan, and fill with hot water, no more than an inch up the sides.

An easier way to do this is place the baking dish in the oven with the paper towels and your cake pan, then add the hot water into the pan while the oven door is open. This reduces the risk of hot water burns.

Bake in the preheated oven for 25 minutes, then turn down the heat to 280°F, and bake for an additional 55 minutes.

Remove from the oven, and carefully, invert the cake onto your dominant hand to remove it from the pan, and take the paper off, then revert back onto a cooling rack.

If you are using a springform pan, just remove the foil and the sides. Leave the cake to cool before trying to invert and remove the paper from the bottom. (I learned the hard way. I tried the original way, suggested above, and deflated my cake a bit. 😦 Sad day.)

Sprinkle icing sugar on the top of the cheesecake for garnish.

Slice, and enjoy! Many people say to enjoy a slice of this warm or cool, so it’s your choice!