Best Japanese Cheesecake Recipes

FLUFFY JIGGLY JAPANESE CHEESECAKE RECIPE BY TASTY

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!

JAPANESE CHEESECAKE

Steps:

• Preheat the oven to 300 degrees F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment. Place a 3 1/2-inch-wide strip of parchment around the inside of the pan so that it comes up about 1 inch higher than the edge; set aside.
• Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. Remove from the heat and let cool slightly, about 5 minutes.
• Whisk together the vanilla, egg yolks and lemon juice in a large bowl until smooth. Pour the cooled milk mixture into the yolk mixture and whisk until smooth and combined. Whisk in the flour and cornstarch until combined; set aside.
• Beat the egg whites, cream of tartar and 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. Slowly add the granulated sugar and continue beating on medium speed until stiff peaks form, about 2 minutes longer.
• Gently fold the egg white mixture into the yolk mixture in 3 batches, making sure not to overmix (you want the whites to stay as fluffy as possible). As soon as the white streaks disappear from the batter, pour it into the prepared pan.
• Place the cake pan inside of a larger pan and pour enough hot water into the larger pan so that it comes 1 inch up the sides of the cake pan. Bake for 30 minutes, then reduce the oven to 250 degrees F and continue baking until the cake is doubled in size, golden brown on top and around the edges and jiggly in the center but set, about 1 hour and 15 minutes.
• Let the cake cool for 10 minutes. Carefully invert the cake onto your dominant hand (right onto your palm--this is the most gentle way to handle it), then invert it back onto a cake stand or plate so that the top is facing up. Sprinkle the entire top with confectioners' sugar and serve while still warm.

JAPANESE COTTON CHEESECAKE

Steps:

• Preheat the oven to 320 degrees F (160 degrees C). Grease an 8-inch round pan with butter and line the bottom with parchment paper.
• Fill a pot about 1/4 full with water and bring to a boil. Combine and milk in a heatproof bowl large enough to sit on top of the pot without touching the water. Reduce heat to medium and whisk until butter is melted, about 1 minute. Add cream cheese and whisk until smooth, about 2 minutes. Add honey and whisk until melted, about 1 minute. Remove bowl from heat.
• Add egg yolks, 1 at a time, to the cream cheese mixture; whisk batter well after each addition. Add lemon juice and zest.
• Use a fine mesh strainer to sift flour, cornstarch, and salt into the batter. Whisk until blended together. Pour batter through the strainer into a clean bowl to remove any lumps. Set aside.
• Whisk egg whites in a bowl until foamy. Add cream of tartar. Whisking continuously, slowly adding white sugar, until soft peaks form. Fold 1/3 the egg whites into the batter using a whisk. Fold in remaining egg whites. Pour batter into the prepared pan and tap on a flat surface to remove any air bubbles.
• Place a clean towel in the bottom of a shallow baking sheet. Place filled cake pan on top of the towel. Pour enough water into the baking sheet to come 1 to 2 inches up the side of the cake pan.
• Place baking sheet on the lowest rack of the preheated oven; bake for 20 to 22 minutes. Reduce temperature to 275 degrees F (135 degrees C), leaving oven door closed. Continue baking until mostly set but center is still jiggly, about 55 minutes more. Turn oven off and leave door ajar with cake inside for 30 minutes.
• Remove cake from pan. Decorate with confectioners' sugar and refrigerate for 1 to 2 hours before serving. Cake may also be served at room temperature.

3-INGREDIENT JAPANESE CHEESECAKE

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.

JAPANESE RARE CHEESECAKE (NO BAKE)

Steps:

• Mix gelatine powder and water in a small cup and set aside.
• Combine crushed graham crackers, melted butter, and sugar in a bowl.
• Press the crumbs into the bottom of a round cake pan (8 inch).
• Stir cream cheese in a bowl until soften. Heat water and gelatine mixture in the microwave until becomes liquid. Add yogurt, sugar, lemon juice, and gelatine into softened cream cheese and mix well.
• Pour the filling into the crust and spread evenly. Refrigerate the cake for 3 hours, or until set. Serve with your favorite fruits, fruit sauce, or jam.

JAPANESE CHEESECAKE

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.

JAPANESE COTTON SOFT CHEESECAKE

Steps:

• NOTES: Use a tall springform pan; if you don't have a pan with sides at leasst 3" tall, you can line the sides of pan with a parchment collor to keep batter from overflowing the pan. The beaten whites are medium peak when the peak gently and partially flops over after the whisk is lifted. When pouring water into pan, keep it below the foil or water will seep through and make the bottom of the cake soggy.
• Adjust oven rack to lower middle position and preheat to 340.
• Grease bottom and sides of an 8" by 3" springform pan and wrap bottom half of pan with foil to creat a waterproof seal. Set into a roasting pan.
• In stand mixer fitted with paddle attachment, beat cream cheese, butter, 2 tablespoons sugar, and salt on medium speed until very creamy, scraping down sides as necessary with rubber spatula.
• Beat in egg yolks and lemon zest until smooth.
• Replace paddle attachment with whisk attachment.
• Whisk in Lemon juice and sour cream on medium speed, scraping down sides and necessary with rubber spatula, until combined.
• Sift flour and cornstarch over batter and whisk until completely combinedTransfer mixture to a large bowl, using rubber spatula.
• Thoroughly wash and dry stand mixer bowl and whisk (a dirty bowl will prevent whites from aerating properly).
• Using mixer's whisk attachment, beat egg whites and cream of tarter on high speed until frothy. Slowly pour in remaining sugar and continue to whip to medium peak stage. Don't over whip.
• Fold a third of the meringue into batter with rubber spatula until almost combined.
• Gently fold in remaining meringue in two more batches.
• Pour batter in prepared springform pan and set on oven rack.
• Pour about 2" hot water into roasting pan (see note above).
• ake until cake is golden and just firm in center, 40-45 minutes.
• Remove roasting pan from oven and let springform pan remain in water bath for 30 minutes.
• Set on wire rack to cool for another 30 minutes, then chill until set, about 3 hours.
• Serve.

SPONGY JAPANESE CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.
• Place cream cheese in a bowl with milk; soak for 20 minutes.
• Heat cream cheese with milk and butter in the top of a double boiler over simmering water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat and cool completely, at least 15 minutes.
• Sift cake flour and cornstarch together into a bowl. Sift again into the cream cheese mixture; mix well. Add egg yolks and lemon juice and mix well.
• Beat egg whites, cream of tartar, and salt together in a separate bowl using an electric mixer until foamy; add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form.
• Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared pan. Place pan inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.
• Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes. Turn off oven and leave cake in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely.

FLUFFY JAPANESE CHEESECAKE

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.

COTTON SOFT JAPANESE CHEESECAKE RECIPE - (4.6/5)

Steps:

• 1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well. 2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. 3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). 4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

JAPANESE CHEESECAKE

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.

MICHIGAN CHERRY JAPANESE-STYLE CHEESECAKE

Steps:

• Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Line bottom and inside of pan with parchment; set aside., In a small saucepan, cook and stir butter and cream cheese over medium heat until melted. Remove from heat; whisk in cream until smooth. Let cool completely., Sift flour and cornstarch together twice; place in a large bowl. In a small bowl, whisk egg yolks, vanilla, zest and cooled cream cheese mixture until smooth. Add to flour mixture; beat until well blended., In a large bowl with clean beaters, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Gently transfer to prepared pan. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake for 25 minutes. Reduce oven setting to 280°. Bake until top is puffed, springs back when lightly touched and center appears set, 55-65 minutes longer., Meanwhile, for topping, in a small saucepan, mix sugar, cornstarch and if desired cayenne. Whisk in water until smooth. Add cherries; cook and stir over medium heat until thickened and bubbly, about 5 minutes. Remove from heat; whisk in butter. Cool completely., Remove springform pan from water bath. Loosen sides from pan with a knife; remove foil. Remove rim from pan; remove paper. Serve cheesecake warm with confectioners' sugar and cherry topping. Refrigerate leftovers.

JAPANESE-NEW YORK FUSION GREEN TEA CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 400.
• Make sure the butter is softened (but not melted!) then mix it with the other CRUST ingredients.
• Beat these ingredients well with an electric mixer, it may appear very crumbly at first if the butter wasn't very soft. If that's the case let it sit for a few minutes to let the butter soften then beat again, it should have a very smooth consistency and wonderful smell.
• Smoosh the moist shortbread into an ungreased pie pan (see prep notes), so it is fully and evenly covered. Be sure to poke holes in the crust with a fork first so it gives it room to breathe.
• Bake for 10-15 minutes, then remove the pan and let it cool for 8-10 minutes-- the crust may have risen a bit if you didn't poke it first, the cooling will naturally let it fall too. Let it cool as you mix the filling.
• Meanwhile, raise the oven temp to 450.
• Beat the cream cheese and eggs together--followed by the vanilla, lemon juice, flour, and sugar.
• Mix in the vanilla yogurt. The mixture should have a runny consistency.
• Strain the mixture carefully in a fine-net colander if your cream cheese wasn't too soft and clumps got in there.
• Add in the matcha packets, and blend on low speed. Use a wooden spoon or rubber scraper to get all the green tea powder bits off the sides of the bowl and make sure it's all thoroughly mixed.
• Pour half the mixture into the pie pan (if making 2 cheesecakes) with your now cooked and cooled shortbread crust. If you're making just one large cheesecake, pour the entire mixture inches.
• Bake for 10 minutes. (If you're doing 2 cheesecakes--save the other half of the mixture in an airtight container, and refridgerate.).
• Lower the temperature to 300 and bake for 25-45 minutes according to your oven strength. I found that for the 8" cake this size in my convection oven, I only needed about 25 minutes because the top was nice and brown and it hardly moved when I tried to pull it out of the oven. It needed 35 for the 10" cake. The cake should be set in the center, that's how you'll know it's ready.
• Pull the cake out and let it cool for 5-10 minutes-- but leave the oven on at 300.
• In a medium sized bowl, mix the the GLAZE by first putting the plain yogurt and vanilla together.
• Add the sugar and mix well.
• To fully incorporate the cocoa powder, add the cocoa powder bit by bit (about 1/2 tsp at a time) and mix each time until there's no more cocoa left. You should have a bowl of what appears to be rich-looking chocolate mousse.
• When the cheesecake is done cooling, spread half of the chocolate glaze on top of the cheesecake (if doing the 2 cheesecake route, use the whole thing if you're doing the one large cheesecake). If you're making 2 cheesecakes put the other half of the mixture in an airtight container and refridgerate.
• Bake for another 10 minutes.
• Turn the oven off, and let the cheesecake sit in there for 45 min-1 hour.
• Cover the cake(s) in foil then refridgerate for 2-3 hours.
• Slice, serve, and enjoy!

JAPANESE COTTON CHEESECAKE

Steps:

• 1. In a double boiler melt cream cheese in milk. when cream cheese has melted add butter and stir till melted and smooth set aside and cool. In a separate bowl beat egg yolk and add half of the sugar and vanilla.
• 2. Add egg mixture to the cream cheese mixture. Add cakeflour and cornstarch (sifted) Blend till smooth. Set aside.
• 3. In a separate bowl, beat egg whites. Once frothy add cream of tartar continue beating and add half of the sugar gradually. beat until stiff but not dry, Fold a dollop of the egg white into the batter, then transfer the batter to the beaten eggwhites. carefully fold in the batter cut and fold careful not to deflate the eggwhites.
• 4. Prepare 8" springform pan cover with parchment paper and make a neck. Pour the batter, tap the pan to release air bubbles. Bake at 350 F, 1 hr on hot water bath (bain marie) turn off oven keep the door ajar for 10 min. before taking the cake out. Cool in cooling rack for 30min.
• 5. Sprinkle with confectioner sugar and topping with fruit of choice is optional Serve cold. Enjoy!

JAPANESE STYLE MATCHA CHEESECAKE WITH SHORTBREAD CRUST

Steps:

• CRUST--------------------.
• Gently combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter in a medium bowl.
• Spread to the edges of 9" spring form pan.
• Prick all over with a fork, then bake 10-15 minutes at 400 degrees F until lightly browned. Allow to cool on a rack.
• FILLING-----------------.
• Heat oven to 350 degrees.
• Beat cream cheese with milk to soften.
• Add half of the sugar, egg yolks, cornstarch and lemon juice. Beat until smooth.
• Dissolve matcha powder with 2 tablespoons of boiling water and mix until very smooth, no lumps; and mix into cream cheese mixture.
• Beat egg whites in a separate bowl until foamy.
• Gradually add remaining sugar and cream of tartar into the 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.
• Wrap the cake pan with large aluminum foil.
• 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.
• TOPPING-----------------.
• Mix sour cream, sugar, and vanilla well.
• Pour on top of cheesecake and spread evenly.
• Bake at 400 for 5 minutes.
• Turn off the oven and keep in the oven for the next hour with the oven door slightly open.
• Refrigerate overnight.

AUNTIE ALICE'S JAPANESE CHEESECAKE

Steps:

• 1. Bring milk to a simmer. Remove from heat and add in cream cheese. Stir till dissolve. 2. Add in egg yolks and stir till combined. 3. Add in melted butter Stir well. 4. Add in sifted flours (IMPORTANT - SIFT 3 TIMES!!) and salt and stir till combined. 5. Whisk egg whites with sugar till soft peak stage. 6. Fold into cream cheese mixture till well combined. 7. Pour into lined cake tin. 8. Bake in oven at 150 Deg C (fan forced oven) in a water bath for... - 9" cake tin --> 35 - 45 mins - 7/8" cake tin --> 45 mins - 1 hr

JAPANESE CHEESECAKE

Steps:

• In a medium saucepan, add cream cheese, butter, and milk.
• Put it on a water bath on medium heat, stir until mixture dissolves, turn of heat and keep aside.
• In a bowl beat the egg yolks and vanilla just until well combined.
• Add the warm milk mixture to the egg yolks while whisking.
• Sift flour, corn flour, and add to the egg and milk mixture. Mix gently.
• In another bowl, beat the egg white with pinch of salt. Gradually add the sugar and keep on beating until you get a stiff peak.
• Pour the egg yolk and milk mixture around the side of the egg white, to prevent knocking out air from the egg white.
• Fold the egg white and egg yolk mixture gently by a spatula.
• Line your baking pan with parchment paper. If using a springform pan, cover the outside with aluminum foil to prevent water from leaking inside the cheesecake.
• Pour the mixture in your baking pan. I used 8 diameter baking pan which was 4" high. Tap the pan three times on a table.
• Place the baking pan in a larger and deep baking tray. Pour hot water in the large baking tray and let it reach half the baking pan.
• Bake in a preheated oven of 150C - 302F, for 1 hour and then increase the temperature to 160C - 320F and bake for another 30 minutes, or until uncooked spaghetti inserted in the middle comes out clean.
• Turn off the oven, leave the oven door open a jar for 10 minutes. Remove from the oven and remove from the pan. Let cool completely on a wire rack.
• Refrigerate and serve cold.

THREE-INGREDIENT JAPANESE CHEESECAKE RECIPE - (4.1/5)

Steps:

• Any type of chocolate can be substituted here, up to and including very dark chocolate, but the white chocolate creates a lovely pale cake, obviously darker chocolate will result in a chocolate cake! Crack and separate the eggs, keeping the yolks to one side and chilling the white for as long as possible before using them. Chilling the whites helps them to remain very stable when beaten. Preheat the oven to 170°C/340°F. Using a double boiler with water in the bottom pan, melt the chocolate until it is a smooth paste. A double boiler works to diffuse the heat from the hot plate, allowing the chocolate to melt without burning. Whip the chilled egg whites until they form stiff peaks and will not fall out of the bowl when it is inverted. Returning to the chocolate, which is still in the double boiler, add the cream cheese, stirring it well and allowing it to soften with the heat and mix smoothly into the chocolate. Next, add the three egg yolks which you separated out earlier and mix them in well to the chocolate and cream cheese mixture. Finally, add one-third of the egg white mixture, gently folding it into the cream cheese and chocolate. Repeat with each one-third of the egg white mixture, working gently and slowly until the mixture is smooth at each stage. Rushing this step will result in a thin, stodgy cake, the mixture must be handled delicately to prevent it deflating: hence the 'soufflé' part of the name! Put the mixture into a well-oiled pan. Ochikeron uses oiled paper fitted inside a small cake tin. This will enable the cake to shrink down smoothly as it cook, sliding down the sides of the cake tin instead of sticking and causing the cake to break or crack. When the mixture is in the pan, gently lift up and then drop the pan - just a couple of inches - to help the mixture settle and remove any large air-bubbles. Again, too much vigor at this step could result in a flattened cake. Stand the cake tin on a deep baking tray and pour some water onto the baking tray. The water does not touch the cake mixture, rather, it creates a moat around the cake tin. Pop the baking tray into the oven and bake the cake for 15 minutes. Then reduce the heat to 160°C/320°F for a further 15 minutes. Finally, switch the oven off but leave the cake inside for a final 15 minutes. Pop the cake onto a cooling tray and, if desired, sprinkle with a little icing sugar. Enjoy!

JAPANESE CHEESECAKE

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.

3 INGREDIENT JAPANESE CHEESECAKE

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. 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.