Japanese Cheesecake
light, fluffy, and barely sweet: Japanese cheesecake is ideal for those who find the NY version too heavy
Good food, and good recipes are for sharing. At least, that’s how I feel–and fortunately, that’s how most of my friends feel, too. If you’ve missed this excellent discussion regarding the sharing of certain secret family recipesg on Tara Weaver’s blog Tea and Cookies, please click here.
In the comments, my friend Tara asked me the following question:
“Lorna–If I might be so bold to ask: how would you feel if you saw recipes from your new cookbook posted online, people using them without buying the book?”
Given that The Newlywed Kitchen is out in stores now–my neighbor Julie just purchased a copy at the Queen Anne Books–Tara’s question is a timely one.
I’ve always felt that everything in life balances out in the end. That good, kind-hearted and generous people tend to have good things happen to them. And also, that sometimes people take small losses (e.g. the sale of a few cookbooks), but gain intangibles that reward them in ways that might not be immediately apparent.
I would never begrudge a fellow blogger for posting one of the recipes from The Newlywed Kitchen, because I believe that most people who blog are doing so because they want to share food knowledge, or the bit of joy that a tasty recipe can bring. Sure, I know some people profit from their blogs, but most of us don’t. Most of us are just genuinely curious about new-to-us dishes. I have learned so much from reading about new ingredients, new recipes, and new techniques on the internet over the years. It would be lovely for another blogger to relay something they learned from one of my recipes to their audience. It is a very small and indirect way of giving back what I’ve absorbed from better cooks and better teachers over the years.
There are many things in life that we can chose to be petty over. I want to live my life with as little ill-will towards anyone as possible. Seeing my recipe on a blog would be an honor, not something to feel resentful about.
my friend brought some Earl Grey shortbread, too!
After all, where would we be without the sharing of recipes? Last week, a new friend brought over a wondrous piece of Japanese cheesecake. If you’re unfamiliar with this sweet, Japanese cheesecake sometimes contains a bit of flour or cornstarch, and milk for a lighter consistency. Usually, the eggs are separated, with the egg whites whipped and folded in, sort of like what you’d do if you were making a soufflé.
This cheesecake is simply perfect for those days when you want a bit of dessert without that overstuffed feeling. It’s light and creamy, with a silky, cottony texture. It also is a little less sugary than most American cheesecakes.
I asked my friend for the recipe, and she was generous enough to share it. She translated the recipe from a Japanese cookbook–I’ll have to ask her for the title so I can attribute the recipe accordingly. For now, here is the recipe for Japanese cheesecake, in her own words.
Japanese Cheesecake
300g cream cheese (this equals to about 10.5 oz of cream cheese) 45g unsalted butter (this equals to a generous 3 tbsp. of butter) 57g egg yolk (this equals to 3 yolks) 20g sugar (this equals approximately 1 tbsp + 1 tsp sugar) 11g cornstarch (slightly less than 1 tbsp) 150g milk (about 2/3 cup of milk) 95g egg white (3 egg whites) 55g sugar (about a 1/4 cup of sugar + 1 tsp)Use an 18 cm (7 in) cake pan with a fixed bottom.
Cut a strip of parchment that is 3 cm higher than the height of the cake pan. Fold 1.5 cm along the long edge and cut a notch to the fold line every 2 cm to allow the strip to line the side of the cake pan. Slits should point into the center of the cake pan. You want the strip to be at least 1 cm taller than the cake pan. (Basically, the notches are just so you can build a perfectly round collar around the base of the pan.) Cut a parchment paper round to line the bottom of the cake pan.
Preheat the oven to 180°C. Put the egg whites into the freezer so it just begins to freeze around the edges. Sift the cornstarch.
Wrap the cream cheese in clear wrap and microwave until it becomes soft to the touch. You do not want to heat it up. (I did this in about 15 second intervals.)
In a large bowl, melt the butter over a double boiler. Add the cream cheese and whisk well to combine.
In another bowl, combine the egg yolks and 20g of sugar. Mix in the cornstarch.
Heat the milk so it comes to a boil. Add it to the egg yolks and whisk until it thickens in a double boiler over boiling water. Add this mixture to the cream cheese and combine well.
Add a small amount of the 55g of sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft meringue forms.
Add ¼ of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine. Fill the cake pan and smooth the top.
Put the cake pan in a roasting pan and add boiling water so it comes up 1-1.5 cm up the cake pan. Bake for 15 minutes and then lower the temperature to 160°C and continue to bake for 25 minutes until the top turns slightly golden. Turn off the oven and leave the cake pan for another 40 minutes to an hour. (I left mine for 40 minutes.)
Note: The cake will continue to bake with the heat off so do not over bake. Depending on the oven, the cake may not turn golden but should avoid cooking much longer than the suggested time.
Take the cake out of the roasting dish and place on a wire rack to cool completely. Refrigerate and chill completely before taking it out of the pan. It is best served the second day.
Posted: April 28th, 2010 under Uncategorized.
Comments
Comment from Lauren
Time April 28, 2010 at 5:32 PM
I love this. You put it so perfectly and wonderfully. Honestly Lorna, those words want to make me go out and buy your cookbook right now. And possibly make this cheesecake as well. It looks so deliciously light and is even gluten-free (music to my ears!).
Comment from Danielle
Time April 28, 2010 at 6:10 PM
I thought your answer to Tara’s question was really sweet and generous, and definitely the way to go in the online sphere. We could all do with more generosity and less skepticism, although it’s easier said than done.
I have a few friends getting married this year and can’t wait to give them your book!
Comment from hannah @ thepastrykook
Time April 28, 2010 at 6:51 PM
i think japanese cheesecake beats the american one anytime! no offense (:
Comment from lorna
Time April 28, 2010 at 8:07 PM
Lauren: Thank-you! Yes, the cheesecake is gluten-free. It is so good, and so different from the (equally delicious) NY style cheesecake.
Danielle: thanks so much! =)
Hannah: hehe…it depends what I’m in the mood for. I looooove a slighty salty, butter graham crust and those are usually missing from a Japanese cheesecake. I guess I should merge the best of both worlds and make a crust for my next Japanese cheesecake!
Comment from Rosa
Time April 28, 2010 at 9:42 PM
A delightful cheesecake! It looks so good and fluffy! Those cookies look wonderful too.
Cheers,
Rosa
Comment from Kaitlin
Time April 29, 2010 at 6:08 AM
I am always apprehensive about posting recipes from cookbooks… I hate making things from them and having to post, “sorry, I can’t give you the recipe!” even though I also hate just posting the recipe… I never know what to do!
It’s really nice to see how you feel about it.
This cheesecake is beautiful. The texture sounds amazing, especially since I am not much of a fan of American style cheesecakes. I’m going to bookmark this 
Comment from Delishhh
Time April 29, 2010 at 7:39 AM
I LOVE cheesecake and have to try this recipes. I know that when i make NY style cheesecake people think it is too heavy, so this will be a perfect to try this.
Comment from Rachel
Time April 29, 2010 at 8:28 AM
This recipe looked so good that I pimped it out to the celiac community on LJ Can’t wait to make if for a party this summer.
Comment from lorna
Time April 29, 2010 at 10:30 AM
It is perfect for celiacs! Thanks so much for doing that, Rachel.
Delishhh: Hope you like it!
Comment from Rita
Time April 29, 2010 at 11:56 AM
How lovely Lorna! A Japanese friend of mine gave a similar recipe (Japanese cheesecake) a while ago and I never tried it. Now seeing how nice you made it I might give it a try!
Comment from Lauren
Time April 29, 2010 at 12:14 PM
Hi there!
This cake looks great! I wanted to know what exactly you mean by “a soft meringue” when referring to beating the egg whites. Is that to soft peaks?
Thanks!
– LK
Comment from lorna
Time April 29, 2010 at 1:08 PM
Hi Lauren: yes, to soft peaks. =)
Rita: I hope you like the recipe! It is scrumptious.
Comment from Cyndi
Time April 29, 2010 at 2:51 PM
Can we hear more about the Earl Grey cakes? YUM!!!
Comment from lisa
Time April 29, 2010 at 2:55 PM
Hi there, these cheesecakes look amazing, sounds like a great recipe! Nice post…I enjoy your blog!
Comment from lorna
Time April 29, 2010 at 6:53 PM
Thanks Lisa!
Cyndi: I believe you can make Earl Grey shortbread just by using about 1 tbsp of tea leaves per cup of flour in a typical shortbread recipe. So for example, if you have a shortbread recipe that calls for 2 cups of flour, simply add 2 tbsp of tea leaves to the dough. It’s that easy. =) My neighbor rolled the edges of the cookies in demerara sugar before baking.
Comment from Wandering Chopsticks
Time April 30, 2010 at 6:11 AM
I love Earl Grey so having it in shortbread sounds divine.
I hate seeing my exact words on someone else’s post. I don’t mind if they make and share my recipes, but I don’t like cutting and pasting. I much prefer that people write what they did in their own words. I think that’s a happy compromise.
Congrats on the cookbook!
Comment from wasabi prime
Time May 2, 2010 at 1:25 PM
I like this light cheesecake recipe – I know people who aren’t used to cheese textures won’t eat cheesecake, and this is a nice balance. If I make this, I will incur the wrath of the PC Police and refer to it as a Japaneesecake. I appreciate the recipe discussion; it’s a tricky issue, and I know you have the unique knowledge of being on both sides of the writing/blogging worlds.
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Comment from Denise | Chez Danisse
Time May 4, 2010 at 10:29 AM
I really liked your response to Tara’s question. Such a healthy and optimistic viewpoint.
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Comment from Robbin
Time March 14, 2012 at 11:22 PM
Just a simple question, is the meringue added to the cream cheese mixture while it is still hot? If not, then roughly what temperature is cool enough?
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Comment from kamran siddiqi
Time April 28, 2010 at 5:12 PM
Lorna, wonderfully put post! I agree with you on every note!
And that Japanese Cheesecake! Oh my! Looks absolutely divine!