Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover. It’s a melt-in-your-mouth combination of creamy cheesecake and airy soufflé. A second (or more) serving is a guarantee!
Preheat the oven to 350F (180C). You will be baking at 320F (160C) but when you open the oven to place the cheesecake you’ll lose some heat, so we’ll start off a bit higher.
Turn off the oven and leave the oven door ajar for 15-20 minutes with the cake inside. If you take the cake out immediately, the sudden change of temperature could cause the cake to shrink or collapse. You want the cake to slowly shrink down to half the height, roughly from 4 inches to 2 inches. Remove the pan from the oven. Gently pull out the cake using the 2 parchment paper straps (with another set of hand).
Remove the parchment paper around the cake (leave the bottom one). Combine 2 Tbsp apricot jam and 1 tsp water in a small bowl. Brush the apricot mixture over the top of the cheesecake. Let cool to room temperature.
You can serve the cake at room temperature (fluffiest!) or chill the cake for 1-2 hours before serving. Store in the refrigerator for up to 3-4 days or 3-4 weeks in the freezer. Defrost the cake overnight in the refrigerator. The cold cheesecake is dense, so leave it at the counter till chilled/room temperature before serving.
Ingredients & Equipment:
I shared more detailed info in the post, so please visit the blog post of this recipe.
I use a measuring spoon instead of cup measuring because a “cup” measurement is not as precise. Please use a measuring spoon (1 Tbsp. = 15 ml), and not a dinner tablespoon. I highly recommend measuring all baking recipes with a kitchen scale.
All-Purpose Flour vs. Cake Flour:
All-purpose flour and cake flour do not perform the same. Cake flour is more delicate, and if you use all-purpose flour instead of cake flour, the texture will be dense and tough. If you can't find cake flour, use this substitution:
Take one level cup of all-purpose flour, remove 2 Tbsp, and then add 2 Tbsp of corn starch back in. (1 cup AP flour - 2 Tbsp AP flour + 2 Tbsp corn starch = 1 cup cake flour). Be sure to sift the flour 3-4 times to distribute the corn starch well.
Tips for Beating Egg Whites:
-- Make sure your beaters and mixing bowl are clean and dry. A speck of oil or egg yolk on either one can minimize the volume of the beaten egg whites.
-- Avoid plastic bowls -- even clean ones may hold oily residue that can affect the beating quality of the egg whites.
-- Use a bowl that's wide enough to keep the beaters from being buried in the egg whites.
Equipment You’ll Need:
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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