Easy Japanese Cheesecake Recipe - so fluffy and jiggly! - Foxy Folksy (2024)

FAQs

Why is my Japanese cheesecake not fluffy? ›

Why is my cheesecake not fluffy? The airy texture comes from the folding of whipped egg whites through the batter. However, if the egg whites are not folded properly it can result in a dense cake. If you under-mix the egg whites into the batter you will have a cake with a dense bottom and light top.

It is less sweet and has fewer calories than standard Western-style cheesecakes, containing less cheese and sugar. The cake is made with cream cheese, butter, sugar, and eggs. Similar to chiffon cake or soufflé, Japanese cheesecake has a fluffy texture produced by whipping egg white and egg yolk separately.

Let the cheesecake cool in the oven for at least another hour or two. This helps it set up so it's not as jiggly when you try to remove it. The gentle cooling will help the cake from deflating. If you were to remove the cake from the oven immediately, the cold air would cause the cake to shrink down significantly.

How long will they last? Our Japanese Cheesecakes can stay in room temperature for up to 12 hours. We recommend putting them in the fridge as soon as possible, and they can last refrigerated for up to 3 days.

Leavening Agents

These are the key ingredients that make a cake rise. There are two types of leavening agents, chemical (baking soda and baking powder) and biological (yeast). Since we're talking about cake and not yeast bread, we'll focus on chemical leavening.

If you over-mix, the cake will not rise. If you under-mix, your cake will be uneven. The egg white will float to the top and you'll have a meringue-like cake at the top, and a dense cheesecake at the bottom.

Moreover, it is low in sugar and carbohydrates, making it an excellent choice for those looking for a healthier indulgence. So whether you are celebrating a special occasion or simply craving something sweet, Japanese cheesecake is the perfect treat.

Uncle Tetsu's Japanese Cheesecake was established in 1990 and has been recognised as the best-selling cheesecake brand across globe.

Western cheesecakes are dense, cream cheese forward, and much sweeter. The Japanese counterpart is more eggy with just a hint of cream cheese flavor, and less sweet overall. If made correctly, it will actually jiggle with a consistency akin to a chiffon cake or an angel food cake.

The cake should jiggle just a little in the center if it's done. If the whole cake ripples and jiggles you know it needs a little more time to bake. Quick tip: Your cheesecake will do its entire cooling process inside the springform pan. Don't attempt to remove it from the pan until it's been refrigerated overnight.

Why does my Japanese cheesecake taste like egg? ›

Why does my Japanese cheesecake taste eggy? Because Japanese cheesecakes are made with so many eggs, it naturally will taste a bit eggier than a classic cheesecake. However, if you let the cheesecake cool completely or even after a couple hours of chilling, you will barely taste any egginess.

One reason could be your oven temperature was not high enough. A low temperature could result in not enough steam to help it rise. Another reason could be a problem with your meringue. If there are any traces of fat or egg yolks in your egg whites, it will not reach medium peaks and therefore your cake won't rise.

A regular cheesecake recipe calls for cream cheese, sugar, eggs, and butter as its main ingredients, which are then baked in a crust made of graham crackers or digestive biscuits. Japanese cheesecakes, on the other hand, use a combination of cream cheese, milk, and cornstarch as their base.

Don't ever use the cheese spread. Your cheesecake will be too wet otherwise. The delicate, velvety smooth texture of this cheesecake is produced by two low-protein flours, cake flour or corn flour. The beaten egg whites generate very small air pockets in the inner structure of the cake.

To remove large bubbles, tap the cake pan on the table a couple of times or use a skewer to go in circles in the batter to pop some bubbles. Oven temperature is too low - If the oven temperature is too low, the air bubbles from the meringue will slowly escape and rise to the top of the cheesecake.

TEMPERATURE OF THE CHEESECAKE INGREDIENTS

It's also very important for the eggs to be at room temperature – cold egg whites won't whisk up properly, especially if you're using a hand whisk, so you won't be able to incorporate air into the cheesecake. This could result in a cheesecake with a dense, grainy texture.

Don't Overbake

Because cheesecake is a custard, it won't be completely firm when done. The easiest way to make sure you don't overbake it is to give it a little jiggle.

You then whip up your egg whites separately into stiff peaks and fold these into your base mixture,' explains Cher. 'The reason a soufflé doesn't rise sometimes is because during this folding process, you have beaten out too many air bubbles. 'So we tell people to under-fold rather than over-fold.