Dish

Japanese Cheesecake

Japanese cheesecake is made by mixing together cream cheese, sugar, egg yolks, cornstarch, and milk until smooth. The mixture is then folded into whipped egg whites until fully incorporated. The batter is then poured into a greased cake pan and baked in a water bath until set.

Asian cuisine› East Asian cuisine› Japanese cuisine

Dessert› Cheese Dessert

Origins and history

Japanese cheesecake originated in Japan and has been a popular dessert for many years. It is now enjoyed throughout Asia and is often served at high-end restaurants and bakeries.

Dietary considerations

This dessert is not suitable for those with dairy or egg allergies. It is also high in sugar and should be consumed in moderation.

Variations

There are many variations of Japanese cheesecake, including adding different types of fruit or nuts to the batter. Some recipes also call for the addition of matcha powder or cocoa powder to add flavor.

Presentation and garnishing

Japanese cheesecake can be presented on a cake stand and garnished with fresh fruit or a dusting of matcha powder. It can also be served in individual portions for a more elegant presentation.

Tips & Tricks

To ensure that the cheesecake is light and fluffy, be sure to fold the whipped egg whites into the batter gently. Also, be sure to bake the cheesecake in a water bath to prevent cracking.