Japanese Cheesecake

I remember my friend Olive made a really delicious cheesecake. She said it was 'Japanese Cheesecake'. The texture was very different with the New York Cheesecake, Japanese cheesecake has a sponge cake texture, but softer, moister, and airy that it melts in your mouth. So when I ate it, it didn't taste as rich as New York Cheesecake.

I'm not sure why I haven't made this until now, because the taste was so unforgettable. A while ago, while I was searching for new recipes, I found the japanese cheesecake recipe here. I'm so glad I found the website because it gives you a really clear instruction. I saw the cake picture and suddenly it didn't take so long for me to grab the cream cheese from the fridge! I made it right away, and I was so happy with the result.

Japanese Cheesecake
makes a 9-inch cake

Ingredients:
400 g (14.1 oz) cream cheese, at room temperature
60 g (6 Tbsp.) granulated sugar
60 g (about 4 Tbsp.) unsalted butter, at room temperature
6 egg yolks, at room temperature
200 ml heavy cream, at room temperature
10 ml (2 tsp.) lemon juice
1 Tbsp. rum (I omit this)
80g (2.8 oz/about 8 Tbsp.) all purpose flour
6 egg whites
100g (10 Tbsp.) granulated sugar for meringue
3 Tbsp. Apricot jam + 1 tsp. water

You will also need:
9 inch non-stick springform pan
Parchment paper
Aluminum foil
Cooking spray
Boiled water
Large baking pan that fits a springform pan

Instructions:

Before you start preping, remember to keep cream cheese, butter, egg yolks, and heavy cream at room temperature.

Preheat oven to 320F (160C) degree. Start boiling water.

In stand mixer, beat cream cheese and 60g granulated sugar until smooth.

Add and beat butter.

Beat egg yolk first and then add to the mixture. Then add heavy cream and combine all together. I also switched to a whisk here.

Add lemon juice, and rum (I omit this) and mix until the batter is very smooth.

Sift flour twice.

Add the flour all at once and mix.

Take the batter out to a large bowl. Wash the stand mixer’s bowl and dry completely.

In stand mixer, whisk egg whites and add 100g sugar in three separate times.

Beat the egg whites until stiff peaks. If you whisk too much, the surface of cake will crack.

Add 1/3 of meringue to the batter and mix well first.

Then add the rest of meringue all at once and fold it in (not mix this time).

Cut parchment paper for the bottom and around the springform pan. Lightly spray oil on the cake pan and place the parchment paper. Spray oil again on the paper and sprinkle some flour on the bottom. Cover the bottom of the pan and fold the extra foil on the side. If you use regular size aluminum foil, make sure to seal the two sheets of foil very tightly by folding two edges and make one big foil. The foil is to prevent water from seeping through the gap to the cake.

Pour the batter in the springform pan and then drop the cake pan from about 6 inch high to get rid of the any air bubble.

Place the springform pan in the baking pan and pour 1 inch of hot water in a baking pan. Moisture from the water will prevent cracks on the surface of the cake. Place it in the middle rack of the oven.

Bake at 320F (160C) for 60 minutes or until light golden brown. Then reduce temperature to 300F (150C) degree and bake for 30-40 minutes. 

When the inserted skewer comes out clean, turn off the oven. Let the cake sit in the oven with the door slightly ajar until it has cooled completely.

In a small bowl, combine apricot jam and water and microwave for a few seconds. Spread the jam on the cake and refrigerate it for a few hours.

When you are ready to serve, remove the cheesecake from the pan.