Marianne Martinez
Japanese cheesecake, also known as Japanese cotton cheesecake, jiggly cake, or soufflé cheesecake, is a popular dessert that combines the taste and texture of sponge cake with cheesecake. It is known for its light and fluffy texture, achieved by incorporating whipped egg whites into the batter. This dessert can be made using a rice cooker or an Instant Pot. When using an Instant Pot, a pre-greased mold wrapped in aluminum foil is placed inside with a rack at the bottom and 2 cups of water in the stainless steel inner pot. The pressure is set to High, and the cooking time is set to 17 minutes. To make a raspberry sauce to go with the cheesecake, the frozen raspberries, orange juice, and sugar are cooked in the stainless steel inner pot for 10 minutes.
| Characteristics | Values |
|---|---|
| Can you cook Japanese cheesecake in a pot? | Yes, you can cook Japanese cheesecake in a pot. Sources suggest using a rice cooker or an Instant Pot. |
| Preparation | Bring all ingredients to room temperature. Grease the pot with butter. |
| Ingredients | Eggs, cream cheese, sugar, butter, milk, heavy cream/yogurt, flour, and flavorings (e.g., matcha powder, cocoa powder, lemon juice). |
| Baking | Bake using the bain-marie style (a water bath) at varying temperatures. |
| Serving | Serve with toppings like strawberries, confectioner's sugar, honey, or sauces like raspberry sauce. |
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What You'll Learn
Ingredients and preparation
To make a Japanese cheesecake, you will need the following ingredients:
- Eggs
- Butter
- Cream cheese
- Sugar
- Cornstarch
- Flour (use rice flour or Mochiko for a gluten-free version)
- Milk
- Optional flavourings such as matcha powder, cocoa powder, lemon juice, or vanilla extract
Before you begin, ensure that your cream cheese, butter, and eggs are at room temperature. Remove the cream cheese and butter from the refrigerator about two hours before you start, and take the eggs out about an hour in advance. They should be soft and spreadable. You can also bring cold ingredients like milk and heavy cream to room temperature by placing them on the counter for 30 minutes before you start.
Now, separate the eggs, placing the yolks in one bowl and the whites in a mixer bowl. Place the butter, cream cheese, and sugar in a pot over low heat. Melt these ingredients until smooth, then remove the pot from the heat and gradually mix in the egg yolks. Next, add the cornstarch and flour, stirring until smooth. Stir in the milk and any optional flavourings you may be using.
Beat the egg whites until they form foamy soft peaks, adding cream of tartar early on. Gradually add the sugar and continue beating until stiff peaks form. This is the trickiest part of making a Japanese cheesecake. There are three stages of meringue—soft peaks, firm peaks, and stiff peaks. For Japanese cheesecakes, you want to aim for firm peaks where the meringue clings to the whisk when you turn it over and holds its shape, but the tip of the peak folds back on itself.
Gently fold a portion of the meringue into the batter, then repeat until all the meringue is folded in. Avoid over or under-mixing. If you over-mix, the cake will not rise; if you under-mix, your cake will be uneven, with the egg whites floating to the top, resulting in a meringue-like cake at the top and a dense cheesecake at the bottom.
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Mixing the batter
To make the batter for a Japanese cheesecake, you will need eggs, butter, cream cheese, sugar, and flour. You can also add flavourings such as vanilla extract, lemon juice, matcha powder, or cocoa powder. Start by separating the eggs, placing the yolks in one bowl and the whites in a mixer bowl. Next, add the butter, cream cheese, and sugar to a pot and heat gently over low heat. In a separate bowl, beat the egg whites to firm peaks. This is the trickiest part of making the cheesecake, as it is important to get the right consistency. Aim for firm peaks where the meringue clings to the whisk when you turn it over but the tip of the peak folds back on itself.
Once you have achieved firm peaks, gradually add in the sugar, followed by the cream of tartar. In a separate bowl, mix together the flour and any other dry ingredients you are using, such as matcha or cocoa powder. Gradually add this to the egg yolk mixture, stirring continuously. Finally, fold the meringue into the cream cheese mixture, being careful not to break the small air bubbles. The batter should be well-mixed, thick, and creamy, with little to no beaten egg white streaks.
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Cooking method
Japanese cheesecake, also known as Japanese cotton cheesecake, is a hybrid between a regular cheesecake and a chiffon cake. It is airy, fluffy, and less dense than cheesecakes. The signature light and fluffy texture is achieved by incorporating whipped egg whites into the batter, which is then baked in a water bath, or bain-marie.
To make a Japanese cheesecake in a pot, you will need to use a rice cooker with a multi-cooker function with a capacity of at least 4 cups. If your rice cooker has a “cake” setting, that is ideal. However, if it doesn't, you can still make the cheesecake using the “brown rice” setting. Grease the bottom and sides of the inner pot of the rice cooker with butter.
First, separate the eggs, placing the egg whites in a mixer bowl and the egg yolks in a separate bowl. Make sure that the mixing bowl is not greasy, as this will affect the whipping of the egg whites. You can wipe the bowl with lemon juice or apple cider vinegar before you start. The egg whites should be at room temperature, and there should be no trace of egg yolks.
Next, melt butter, cream cheese, and sugar in a pot over low heat until smooth. Remove from heat and gradually mix in the egg yolks. Add cornstarch and flour, stirring until smooth. Stir in milk and any desired flavourings until the batter is smooth.
Beat the egg whites to soft peaks, adding cream of tartar at the beginning. Gradually add sugar and beat until stiff peaks form. The meringue adds small air pockets to the cake's structure, keeping it airy and fluffy. Fold a portion of the meringue into the batter, then repeat until all the meringue is folded in. Avoid over or under-mixing, as this will affect the cake's rise and texture.
Pour the batter into the prepared rice cooker and bake. After baking, open the lid and test with a chopstick or skewer to ensure it is cooked through. If it is, turn off the rice cooker and leave the cake inside for 15 minutes before removing it from the pot.
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Avoiding collapse
Japanese cheesecakes, also known as soufflé cheesecakes, are famous for their light and fluffy texture. While they are usually baked in the oven, it is possible to make them in a pot, such as a rice cooker or an Instant Pot. Here are some tips to avoid the collapse of your Japanese cheesecake when cooking it in a pot:
Room-Temperature Ingredients
Cold ingredients need a longer mixing time and can cause curdling and the cheesecake to collapse after baking. Therefore, it is important to bring all your ingredients to room temperature before you start making the cheesecake. Place cold ingredients like milk, cream cheese, heavy cream or yoghurt, and eggs on the counter for 30 minutes before starting. The cream cheese and butter should be soft and spreadable, so make sure to take them out of the fridge about 2 hours in advance. Similarly, the egg whites should be at room temperature for the meringue to form properly.
Grease the Pot
Grease the bottom and sides of the inner pot of your rice cooker or Instant Pot with butter to prevent the cheesecake from sticking and make it easier to remove after cooking.
Gradual Temperature Change
A sudden change in temperature can cause the cheesecake to collapse. After the cheesecake is done cooking, open the lid and test with a chopstick or a skewer to make sure it is cooked through. If it is, turn off the rice cooker or Instant Pot and leave the cake inside for about 15 minutes before removing it from the pot. This gradual temperature change will help prevent collapse.
Meringue Technique
The trickiest and most important part of making a Japanese cheesecake is beating the egg whites to firm peaks. The meringue adds small air pockets to the cake's structure, so it stays airy and fluffy. To achieve this, gradually increase the mixer speed from medium to medium-high to high, spending around 2-3 minutes at each speed. When the meringue clings to the whisk and holds its shape, but the tip of the peak folds back on itself, it is ready. Then, fold the meringue into the cream cheese mixture with a hand whisk, being careful not to break the small air bubbles so that the cake can rise higher without collapsing.
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Toppings and presentation
Japanese cheesecakes are known for their light, fluffy, and airy texture. They are best served when still warm or at room temperature to preserve their bouncy, jiggly consistency. If you prefer a denser, creamier cheesecake, you can chill it in the refrigerator before serving.
When it comes to toppings and presentation, Japanese cheesecakes are quite versatile. Here are some ideas to elevate your Japanese cheesecake:
- Fruits and Berries: Top your cheesecake with fresh fruits such as strawberries, peaches, or your favorite fruits. You can also add a dollop of whipped cream to complement the sweetness of the fruit.
- Macerated Fruit: Macerating fruits, such as strawberries or peaches, in a sweet liquid can add a delicious twist to your cheesecake. Simply soak the fruit in a liquid like liquor, fruit juice, or a sweet syrup, and then spoon it over your cheesecake.
- Confectioner's Sugar: For a simple and elegant presentation, dust your cheesecake with confectioner's sugar. It adds a touch of sweetness and a beautiful snowy appearance.
- Matcha Powder: If you enjoy the unique flavor of matcha, dust your cheesecake with matcha powder or add it to the batter for a vibrant green hue. You can even serve it with sweet red bean paste for a traditional Japanese flavor combination.
- Honey: Drizzle some honey over your cheesecake for an extra touch of sweetness. It pairs well with the tangy cream cheese and can enhance the overall flavor of your dessert.
- Glaze: Brush the top of your cheesecake with an apricot jam glaze for a shiny finish. It adds a hint of sweetness and a beautiful golden hue to your dessert.
- Creative Decorations: Get creative with your decorations! Use doilies to create patterns on your cheesecake with confectioner's sugar. You can also add fresh flowers or edible gold leaf for a luxurious touch.
- Whipped Cream: A generous swirl of whipped cream on top of your Japanese cheesecake can enhance its fluffiness and make it even more indulgent.
Remember, Japanese cheesecakes are impressive on their own, so you don't need to go overboard with the toppings. Keep it simple, and let the delicate flavors and texture of the cheesecake shine through. Enjoy experimenting with different toppings and presentation ideas to find your favorite combinations!
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Frequently asked questions
Yes, you can cook a Japanese cheesecake in a pot. You can use a rice cooker or an Instant Pot.
You will need eggs, butter, cream cheese, sugar, and flour. You can also add flavourings such as matcha powder or cocoa powder.
First, separate the egg whites and yolks, ensuring the egg whites are at room temperature. Place the butter, cream cheese, and sugar in the pot over low heat. Then, beat the egg whites to firm peaks and incorporate them into the batter. Finally, cook the cheesecake in the pot.
To prevent the cheesecake from collapsing due to a sudden change in temperature, leave it in the rice cooker for 15 minutes after cooking before removing it from the pot. Then, place a large flat plate on top of the pot and quickly flip it over to release the cheesecake.
