Japanese cheesecake: A fluffy twist on a classic dessert

Not long ago, Japanese fluffy pancakes were very trendy. Japanese cheesecake is akin to this dessert. It is incredibly light and more foam-like than traditional cheesecake. Additionally, it does not collapse after baking.

Cheese, eggs, sugar, butter, or cream — these are the basic ingredients of every cheesecake. However, each country prepares it slightly differently. Americans love flat and creamy ones, such as the New York cheesecake. Austrians appreciate a lighter Viennese-style bake. The trendy Basque cheesecake is noted for its slightly burnt crust and caramel flavour.

Japanese cheesecake is different from all these bakes. It's as fluffy as a cloud, resembling a mousse, and has absolutely nothing in common with heavy, creamy pastries. The most interesting thing is that despite this texture, the cheesecake does not collapse. This is achieved through the use of sugar commonly associated with jam-making. This cheesecake also includes whipped egg whites, which contribute to its fluffiness. The third important element? It should be baked in a water bath. This ensures its incredible delicacy.

Ingredients:

• 200g creamy cream cheese,
• 150ml semi-skimmed milk,
• 285g butter,
• 4 eggs,
• 85g gelling sugar,
• 70g cake flour,
• 1 tablespoon potato starch,
• a pinch of salt,
• powdered sugar for dusting, optional.

Preparation method:

1. Place the cream cheese and milk in a metal bowl. Set the bowl over a pot of boiling water and heat gently.
2. Add the butter and continue cooking in the water bath, stirring until the butter melts and the ingredients are well combined.
3. Remove the bowl and add the gelling sugar, mixing well.
4. Separate the egg whites from the yolks. Place the egg whites in the fridge. Add the yolks to the cream cheese mixture, one at a time, mixing well with each addition.
5. Sift the cake flour and potato starch into the egg-cheese mixture and mix thoroughly.
6. Beat the egg whites until stiff, adding a pinch of salt. Gently fold the whipped whites into the cream cheese mixture.
7. Line a springform pan (about 18cm in diameter) with parchment paper, ensuring it extends above the edges. Wrap the outside with aluminium foil.
8. Pour the cream cheese mixture into the prepared springform pan. Place the pan in a larger dish and pour enough boiling water into it to reach halfway up the side of the cheesecake pan.
9. Bake the cheesecake for 20 minutes at 200°C, then reduce the temperature to 150°C and bake for a further 60 minutes. After this time, turn off the oven. Leave the cake in the switched-off oven for 20 minutes, then allow the cheesecake to cool thoroughly.