Japanese Cheesecake

Japanese Cheesecake is a type of cheesecake created in Hakata, Japan by Tetsushi Mizokami in 1985 in an establishment called Hanajam on Oyafukou Street. Tetsushi Mizokami, has a rich restaurant and career journey, when he was introduced to an Australian cheese he loved it and he started to use it on his cheesecakes.


This cheesecake he made became really popular in Japan then it quickly became a food phenomenon internationally. Its texture, flavour and lightness is favoured greatly by people as its less sweet and has less calories than the original cheesecakes. The phenomenon just recently arrived here in New Zealand and their store on Queen St is always flocked with tons of patrons regardless of the time of day.

That is what urged me to make one at home, the long queues I have to endure just to get one and if I successfully make one at home I can even share it to my friends who want to try it as well without queueing. This is basically the first time I made it at home and glad to say it was mostly a success apart from me not patient enough to let it cool off before removing it in my springform pan. The result was great, it indeed tastes like a baked cheesecake but it was as light as a sponge cake.


Preparing it is not hard, trust me, otherwise I will not bake it at home and most probably would have queued as well. Similar in preparation as a mamon all you need are fluffy egg whites and melted cream cheese then your off to go. The only hard part is waiting for it in the oven and another time for waiting it to cool down.

Japanese Cheesecake
 
Prep time
Cook time
Total time
 
Serves: 9 in round tin
Ingredients
Butter and Cheese Mixture
  • 250g cream cheese
  • 50g butter
  • 100 ml milk
  • 6 egg yolks
  • 2 tbsp lemon juice
Egg White Mixture
Dry Ingredients
  • ½ cup all-purpose flour
  • 3 tbsp cornstarch
  • ½ tsp salt
Instructions
  1. In a double boiler melt together cream cheese, butter and milk. Once melted mix well to incorporate then set aside and let it cool.
  2. Sift together dry ingredients then set aside.
  3. Place egg whites on a mixing bowl together with cream of tartar, whip until really fluffy. Gently add sugar while mixing and continue to beat until its shiny and until soft peaks form.
  4. Mix in the egg yolks and lemon juice into the Butter and Cheese Mixture then add in the sifted dry ingredients, mix well to incorporate.
  5. Gently fold in the Egg White Mixture to the Cheese and Flour mixture, do not over mix just do it gently.
  6. Place mixture in an 8-in round springform pan that is lightly greased on all sides. Bake in a water bath for 1 hour and 15 minutes or until top is golden brown at 160C.
  7. Turn off the oven, open the oven door and let it cool in the oven while doors are opened for an hour. Chill then serve.

 


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2 Responses

  1. Raymond, this looks lovely and the lighting on your cake is also very nice. I’m wondering if your cheesecake tasted just like Mizokami’s- were you able to get his recipe?

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