Japanese Cheesecake Recipes

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:

• For the crust: Preheat the oven to 320 degrees F. Grease a 9-inch springform pan with butter, line with parchment then wrap the outside with foil.
• Pulse the graham crackers, sugar and salt in a food processor until fine crumbs.
• Mix the crumbs with the melted butter in a medium bowl. Press on the bottom and a little bit up the sides of the prepared pan. Bake until golden brown, 10 to 12 minutes.
• For the cheesecake: Fill a medium saucepan halfway with water and bring to simmer over medium heat. Place a heatproof bowl on top to create a double boiler. Add the cream cheese, cream, butter and 1/4 cup of the sugar to the bowl and let melt. Once everything is melted, use a whisk to blend. Remove from the heat.
• Add the egg yolks, one at a time, to the cream cheese mixture. Sift the flour into the batter. Whisk and blend together. Then pass the batter through a fine mesh strainer to a clean bowl to remove any lumps. Stir the lemon zest and lemon juice into the batter. Whisk well to blend and set aside.
• Add the egg whites to a large mixing bowl and sprinkle with the cream of tartar. With a hand mixer, whisk until the egg whites become foamy, like dense bubble bath. Start to slowly add the remaining 1/4 cup sugar. Once all the sugar has been added, increase the mixer speed to high and beat the egg whites until soft peaks. Whisk for another 30 seconds to firm up the egg whites a little more. In batches, fold the egg whites into the cream cheese mixture.
• Pour the batter into the crust and tap the pan on the counter a few times to release any air pockets. Place the pan into a roasting pan and add water until it reaches halfway up the cake pan. Bake until cooked through and golden brown on top, 70 to 75 minutes. Turn off the oven and leave the oven door ajar for 15 to 20 minutes with the cake inside. Remove from the oven and let the cake cool to room temperature.
• For the strawberry sauce: Meanwhile, combine the strawberries, sugar, water, lemon zest and lemon juice in a medium pot over medium heat. Cook and stir until the strawberries are soft, about 10 minutes. Let cool slightly, then pour into a blender and blend until smooth. Cool before serving. Serve with the cheesecake.

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 oven to 350°F. Line bottom of 8" cake pan with parchment paper. Cut a 21x5" strip of parchment, butter or oil parchment, and line sides of pan. Center the pan on a large piece of foil and fold foil up over the sides to prevent water from entering pan.
• Place white chocolate in a medium heatproof bowl and heat in microwave in 20-second intervals (or set bowl over a saucepan of barely simmering water), stirring occasionally, until melted. Transfer to a large bowl and stir in cream cheese. Let cool slightly, then add yolks and stir to combine.
• Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form. Add a small portion of egg whites to chocolate mixture and stir just until lightened. Gently fold in remaining egg whites in 2 additions until just combined.
• Pour batter into prepared pan. Place pan in a baking dish or roasting pan and add warm water to reach halfway up sides of cake pan. Bake cheesecake until set, 40-45 minutes. Turn oven off and leave pan in oven 15 minutes, then transfer to a wire rack and let cool completely. Remove cheesecake from pan, transfer to a platter, and chill until cold, at least 4 hours or up to overnight.

Steps:

• Place rack in the center of the oven and heat to 400 degrees. Line bottom of an 8-by-3-inch round cake pan with parchment paper and butter only the bottom of the pan (so the cheesecake can rise). You can also use a springform pan; just wrap the bottom and sides with a double layer of foil, so the seams are covered.
• Separate eggs. Place whites in the bowl of an electric mixer fitted with the whisk attachment; place yolks in a small bowl.
• Place cream cheese in a large metal bowl or double boiler insert and place over a pot filled with 1 inch of simmering water. Stir until cream cheese is melted and smooth. Whisk in crème fraîche and 3 tablespoons butter until well combined and smooth. Remove from heat and whisk in lemon zest, vanilla and salt. Whisk in egg yolks and 3 tablespoons/40 grams superfine sugar. Sprinkle cake flour evenly over the top, then whisk it in.
• Beat the egg whites on medium speed until you start to see the wires of the whisk leave a trail in the whites. Slowly add the remaining 6 tablespoons superfine sugar, a tablespoon at a time while beating. Continue to beat until whites are fluffy and hold a soft peak when beaters are lifted. Gently fold about one-quarter of the whites into the yolk mixture to lighten it. Then gently fold in remaining whites, taking care not to deflate batter. Pour into prepared pan.
• Place cake pan in a roasting pan or other pan that is at least as deep as the cake pan; transfer to the oven. Fill the larger pan with enough hot tap water to come one-quarter of the way up the sides of the cake pan. (The cake is really light, so if you pour in too much water it may float.)
• Bake until top of the cake is golden and doesn't give when you press it gently in the middle, 35 to 40 minutes.
• Turn off oven and crack the oven door so that it cools off. Leave cheesecake in the cooling-off oven for 2 hours so it cools slowly, which keeps the top from cracking.
• Lift cheesecake pan out of water and place on a wire rack. Let cool for another 2 hours. Cheesecake will deflate slightly.
• Run a knife around the edges of the cheesecake to loosen it from sides of pan. Remove sides of springform pan. If you used a regular cake pan, invert the cake onto a plate, lift off pan, peel off parchment, then invert it right side up on a serving plate.
• Chill cake for at least 2 hours before serving. Cake can be stored, well wrapped, for up to 4 days in the refrigerator. Sift confectioners' sugar over top of cake just before serving.

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 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.