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Japanese cheesecake

  • (5)
  • Preparation time: 1 h 30 min
  • Difficulty:
  • Number of ingredients: 3
japanese cheesecake

Light and fluffy Japanese cheesecake is a delicious treat for true lovers of refreshing cheesecake dessert. It is a combination of cream cheese and airy soufflé. The recipe for Japanese cheesecake went viral a few years ago. Japanese YouTuber Ochikeron impressed with a recipe that contains just three ingredients to make a dessert that is structurally in between a cake and a fluffy soufflé. It consists of white chocolate, eggs and cream cheese.

Cheesecake lovers can also make a cheesecake in a jar or a cheesecake with chocolate ganache. For other combinations, take a look at our collection of recipes!

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Japanese cheesecake

  • Preparation time: 1 h 30 min
  • Difficulty:
  • Number of ingredients: 3

Ingredients:

Instructions:

1. Step Preheat the oven to 170 °C. Line the base of a 20 cm diameter cake tin with baking paper. Add the baking paper to the sides of the baking tray, but butter it beforehand, otherwise it will stick to the sides of the tray. Protect the baking tray with extra foil so that water does not get to the prepared mixture when baking.
2. Step Melt the BAM white chocolate over a water bath. Stir while melting. Cool the white chocolate and add the cream cheese.
3. Step Let the mixture cool, then add the egg yolks and stir until you have a uniform mixture.
4. Step Beat the egg whites in another large bowl with an electric mixer on high speed until stiff peaks form.
5. Step Add a small portion of the egg whites to the already prepared white chocolate mixture and mix until the mixture is slightly pale. Gently fold in the remaining egg whites until you have a smooth mixture.
6. Step Pour the batter into the prepared baking tray. Start by placing the baking tray with the prepared mixture in a larger baking tray with warm water added. The water should come halfway up the baking tray.
7. Step Bake the cheesecake for 40 to 45 minutes. Turn off the oven and leave the tray in the oven for another 15 minutes. Then transfer the cheesecake to a wire rack and leave to cool completely. Remove the cake from the baking tray, transfer it to a plate and cool well. It is best refrigerated overnight or for at least four hours.

Order ingredients with a 10% discount:

Premium BAM baking products.

Discount on products used in the recipe - 10%:
-0,99 €
Total:
8,91 €
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