Tips to Making a Perfectly Light and Fluffy Japanese Cheesecake
Here's how to make a succesful Japanese cheesecake!
Japanese cheesecakes are all the rage these days: unlike the thick, heavy kind that you’re probably used to, these cheesecakes are especially light and airy—something that really sets it apart from other cheesecakes. Also, it isn’t too sweet. Here's the recipe!
Here are the secrets to making the perfect Japanese cheesecake! Once you’ve mastered this recipe, you can get creative by trying your hand at making different flavors like chocolate, green tea, or mango. It’s also delicious to keep it plain and top it with strawberry compote, and perfect with a cup of English Breakfast milk tea.
1 Use only good-quality cream cheese.
This is the base of your cheesecake, so don’t settle for oddly-flavored ones and go for the best kind that you can afford.
2 Whip your egg whites and fold them very gently into the cream cheese mixture.
Remember to start your mixer on the lowest speed, then slowly build up on it to get perfectly whipped egg whites. Fold them in very gently—it doesn’t have to be completely incorporated! Leave streaks of whipped egg whites in your mixture to avoid over mixing and use a large bowl so that you have lots of space to fold.
3 Lastly, baking the cake over a bain-marie prevents the cake from deflating.
A bain-marie, or water bath, helps bake the cake evenly and gently. The steam created from the water also helps the cake stay as tall as possible.
Tips where orginally published in the April 2015 issue of Yummy magazine.