Japanese cheesecake: A cloud-like treat defying collapse

Recently, Japanese fluffy pancakes gained popularity. Cheesecake in Japan refers to a similar dessert. It is extremely light and resembles a foam more than a traditional cheesecake. Notably, it doesn't collapse after baking.

Cheese, eggs, sugar, butter, or cream are the basic ingredients of every cheesecake. However, each country has its unique preparation style. Americans love flat and creamy versions, like the New York cheesecake. Austrians prefer a lighter Viennese-style cake. The trendy Basque cheesecake features a slightly burnt crust and a caramel flavour.

Japanese cheesecake stands apart from all these pastries. It's as fluffy as a cloud, with a texture that resembles a mousse, having nothing in common with heavy, creamy varieties. The interesting part is that despite this texture, the cheesecake does not collapse. This is due to the use of sugar commonly associated with making jams. This cheesecake also incorporates whipped egg whites, adding to its fluffiness. The third crucial aspect? It should be baked in a water bath, which enhances its incredible delicacy.

Ingredients:

                                  
• 200 g creamy cream cheese,
• 150 mL 2% milk,
• 300 g butter,
• 4 eggs,
• 85 g gelling sugar,
• 70 g cake flour,
• 1 tablespoon potato starch,
• a pinch of salt,
• powdered sugar for dusting, optional.

Preparation method:

                                  
1. Place the cream cheese and milk in a metal bowl over a pot of boiling water and heat it over low heat.
2. Add the butter and continue cooking in the water bath, stirring until the butter melts and the ingredients are well combined.
3. Remove the bowl and mix in the gelling sugar thoroughly.
4. Separate the egg whites from the yolks. Refrigerate the egg whites. Add the yolks to the cream cheese mixture one by one, mixing well.
5. Sift the cake flour and potato starch into the egg-cheese mixture and mix thoroughly.
6. Beat the egg whites until stiff, adding a pinch of salt. Carefully fold the whipped whites into the cream cheese mixture.
7. Line a springform pan (about 18 cm in diameter) with parchment paper, ensuring it extends above the edges. Wrap the outside with aluminum foil.
8. Pour the cream cheese mixture into the prepared springform pan. Place the pan in a larger dish and pour enough boiling water to reach halfway up the side of the cheesecake pan.
9. Bake the cheesecake for 20 minutes at 200°C (390°F), then reduce the temperature to 150°C (300°F) and bake for an additional 60 minutes. After this time, turn off the oven and leave the cheesecake in the oven for 20 minutes. Then, allow the cheesecake to cool completely.