Home Cooking

Japanese Cheesecake Recipe... Final Edition

walker | Aug 30, 201704:25 PM     10

I was planning to make 2 Japanese Cheesecakes .. one in a 9" pan, a recipe that I'd used before and another in my never used pushpan, 8" that buttertart had posted a recipe for. Come to find out, it's the same recipe, just in an 8" pan. Buttertart's variation is to do the first part in a food processor and to add some vanilla extract. To make things easier, I typed up a revised recipe to make it easier to understand (I hope).

Japanese Cheesecake

Adapted from Food.com Mava9454

Ingredients for Food Processor or Mixing Bowl

8 oz cream cheese, room temperature
1 teaspoon vanilla extract
¼ cup whole milk
¼ cup superfine sugar
3 room temperature eggs, separated, and use the 3 yolks in this step (you will use the whites in the next step)
¼ cup cornstarch
Grated rind of 1 lemon
2 Tablespoons lemon juice

For very clean mixing bowl: Clean well with hot water and a little white vinegar:

3 egg whites
½ teaspoon cream of tartar
¼ cup superfine sugar

For glazing:

2 Tablespoons jam (Apricot, Strawberry, Raspberry) or Red Currant Jelly
½ Tablespoon water

Heavy duty foil
Turkey Roasting Bag is helpful to protect in water bath
9” or 8” Springform pan or push pan like Kuhn Rikon
Half sheet pan
Baking Spray

Preheat oven to 350 degrees
Spray a 9-inch cake tin (or 9 or 8-inch cheesecake pan or pushpan) with cooking spray. Wrap outer bottom and outside with 2 layers of heavy duty foil. It’s helpful to use a Reynolds turkey cooking bag (chicken size is better if you can find it) around the outside of the foil wrapping; I scrunched it up and held it together with a piece of masking tape.

Place in food processor and process until smooth:

Cream Cheese
Egg yolks
Lemon juice and grated lemon rind

In a very clean bowl, electric mixer beat egg whites until foamy.

Gradually add ¼ cup superfine sugar and cream of tartar, beating on high speed until soft peaks form, about 8-10 minutes.

Stir 1/3 of beaten egg whites into the cream cheese mixture, then carefully fold in the rest of the beaten egg whites.

Pour into prepared cake pan and smooth the surface. Drop pan 2-3 times from 3” above counter to remove air bubbles.

Place cake pan into a larger pan, then onto a half sheet pan and place in lower rack of oven.

Pour enough boiling water into the larger pan to come half way up the side of the cake pan. (When I made a second cheesecake and skipped this step, just placing a pan of water on the rack below, this second cheesecake cracked a lot.)

Bake 35-40 minutes (my 8” one took 50 minutes) until a pick inserted in the middle of the center comes out clean. Note: If the surface becomes too dark while baking, cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.

Let cool on wire rack then refrigerate. The next day you can add the glaze if you wish (good idea!)

Put jam or jelly in a small pan with the water, on low heat and warm up until it’s melted. Then you may want to strain out (or not) the fruit from the jam. Spread the glaze on top of the cake. If you wish, put fresh berries (raspberries!) on top of cake and refrigerate for a while. Remove cake from fridge about
30 minutes before serving. Take a dull knife and run around outer edge of cake and then remove from pan.

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