Fluffy Japanese Cheesecake Recipes

Steps:

• Preheat the oven to 320°F (160°C).
• In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
• In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
• Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
• In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
• Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
• Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
• Pour the batter into the pan and shake to release any large air bubbles.
• Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
• Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
• Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
• Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan cake pan with parchment paper.
• Warm the cream cheese and milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside.
• In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Fold the cream cheese mixture into the yolks. Sift in the flour and cornstarch, and stir until blended.
• In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake pan. Place the pan on a baking sheet with sides.
• Place the baking sheet with the cheesecake into the oven, and pour water into the baking sheet until it is half way full. Bake for 20 minutes in the preheated oven, then reduce the heat to 300 degrees F (150 degrees C). Continue to bake for 15 more minutes. Let the cake cool before removing from the pan.
• Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again.

Steps:

• Preheat oven to 350 degrees.
• Spray a 9-inch cake tin with cooking oil spray.
• Beat cream cheese with milk to soften.
• Add half of the sugar, egg yolks, cornstarch and lemon juice.
• Beat until smooth.
• Beat egg whites in a separate bowl until foamy.
• Gradually add remaining sugar and cream of tartar, to the egg whites, beating on high speed until soft peaks form, about 8-10 minutes.
• Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
• Pour into cake pan and smooth the surface.
• Place cake pan into a larger roasting pan and place in lower rack of oven.
• Pour enough water into the roasting pan to come half way up the side of the cake pan.
• Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
• You can eat like this, or you can put jam on top of it.
• Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
• Then spread the glaze on top of the cake.
• If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.

Steps:

• Preheat oven to 325 degrees. Grease a 9 inch springform pan with nonstick cooking spray.
• Place a round of parchment in the bottom of the pan. Line the sides of the pan with 4 inch wide parchment paper.
• Wrap the outside of the pan with aluminum foil.
• Add milk, cream cheese and butter to a saucepan. Over medium heat, whisk ingredients until smooth. Set aside to cool.
• In a large bowl whisk egg yolks, vanilla and lemon juice. Add the cooled cream cheese mixture and whisk in in cornstarch and flour.
• Using a hand mixer with a whisk attachment, beat eggs whites and salt. Slowly stream the sugar in and continue whisking until soft peaks.
• Working in batches, fold the eggs whites into the egg yolk mixture. Gently fold until ingredients are combined.
• Pour the batter into the prepared springform pan. Place in a roasting pan or rimmed baking sheet. Gently shake to remove any air bubbles.
• Place in oven and add enough warm water to come up 1 inch up the side of the springform pan. Bake at 325 for 30 minutes.
• Reduce oven temperature to 275 and bake for 45-50 minutes until the cake is golden brown and jiggly.
• Allow the cake to rest for 10 minutes.
• Working quickly flip the cake out on to your hand. Remove the parchment paper from the sides and bottom. Place on a large plate.
• Dust with confectioners sugar. Slice using a serrated knife and serve with fresh berries.

Steps:

• In a medium saucepan, add cream cheese, butter, and milk.
• Put it on a water bath on medium heat, stir until mixture dissolves, turn of heat and keep aside.
• In a bowl beat the egg yolks and vanilla just until well combined.
• Add the warm milk mixture to the egg yolks while whisking.
• Sift flour, corn flour, and add to the egg and milk mixture. Mix gently.
• In another bowl, beat the egg white with pinch of salt. Gradually add the sugar and keep on beating until you get a stiff peak.
• Pour the egg yolk and milk mixture around the side of the egg white, to prevent knocking out air from the egg white.
• Fold the egg white and egg yolk mixture gently by a spatula.
• Line your baking pan with parchment paper. If using a springform pan, cover the outside with aluminum foil to prevent water from leaking inside the cheesecake.
• Pour the mixture in your baking pan. I used 8 diameter baking pan which was 4" high. Tap the pan three times on a table.
• Place the baking pan in a larger and deep baking tray. Pour hot water in the large baking tray and let it reach half the baking pan.
• Bake in a preheated oven of 150C - 302F, for 1 hour and then increase the temperature to 160C - 320F and bake for another 30 minutes, or until uncooked spaghetti inserted in the middle comes out clean.
• Turn off the oven, leave the oven door open a jar for 10 minutes. Remove from the oven and remove from the pan. Let cool completely on a wire rack.
• Refrigerate and serve cold.