The Foolproof Japanese Cheesecake Recipe

Lighter and moister than its American counterpart, Japanese cheesecake is sure to delight those looking for an airy dessert. Although the recipe by Uncle Tetsu, the leading figure in this area, remains secret, here is what to do to obtain a result similar to that of the brand.

Heat the oven to 160°C. In a small saucepan, whisk milk, cream cheese and butter together over a medium to low heat until you have a smooth consistency. Remove from the heat and leave to cool. In a large bowl, whisk the egg yolks and slowly add to the cream mix whilst stirring until there is an even consistency. Don’t forget to sieve the flour and corn starch before you add it in order to avoid lumps.

In another large bowl, beat the egg whites. Gradually add sugar until thick. Gently add the egg whites to the rest of the ingredients.

Place a 10-cm strip of baking paper around a 23-cm cake mould and pour in the mixture.

Pour a layer of water onto a baking tray and place the cake mould in the middle (like an oven-style bain-marie) and bake for 25 minutes. Finally, reduce the temperature to 135°C and cook for 55 minutes more until the cake doubles in height. Once cooked, sprinkle with caster sugar, slice, and serve with strawberries.

Ingredients:

130 ml milk

100 g cream cheese

100 g butter

8 egg yolks

13 egg whites

60 g of flour

60 g of corn flour

130 g of sugar

Baking paper

Strawberries

Caster sugar