Cody Casey
Japanese cheesecake, also known as Japanese cotton cheesecake, is a mix between a regular cheesecake and a chiffon cake. It is airy, fluffy, and less dense than cheesecakes. While baking a Japanese cheesecake, it is important to ensure that the cream cheese is at room temperature, otherwise, the batter might become lumpy. The cheesecake is baked in a water bath, or bain-marie, to create a gentle and consistent heat, which insulates the pan, helping the dessert bake evenly without direct high heat, and reducing the risk of cracking, drying out, or curdling. The type of pan used for baking a Japanese cheesecake is crucial to the success of the recipe. Most recipes recommend using a springform pan, but some recipes recommend using a regular cake pan.
Characteristics and values for baking Japanese cheesecake:
| Characteristics | Values |
|---|---|
| Pan type | Springform pan, cake pan, or shaped pan |
| Pan size | 8-inch or 9-inch round, 3-inch height |
| Pan preparation | Line with parchment paper, butter, and flour |
| Oven temperature | Start at 320-350°F (160-180°C), reduce to 300°F (150°C) |
| Baking time | 60-75 minutes, plus 10-15 minutes to brown |
| Cooling | Cool in oven, then at room temperature |
| Chilling | Refrigerate for at least 4 hours or until chilled |
| Serving suggestions | Apricot jam glaze, fresh fruit, fruit puree, chocolate sauce, whipped cream, or dust with confectioner's sugar |
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What You'll Learn
How to line the pan with parchment paper
Parchment paper is used to line pans to prevent baked goods from sticking to the pan. It also helps to promote even baking, reduces spreading, and prevents over-browning. When lining a pan with parchment paper, follow these steps:
First, decide whether to use pre-cut sheets or parchment paper on a roll. Pre-cut sheets are convenient for lining half sheet pans and 9" x 13" pans, and they can be easily trimmed for smaller pans. Parchment paper on a roll tends to roll back when trying to line pans, but this can be avoided by scrunching and flattening the paper before use.
Next, place a piece of parchment paper under your pan and trace an outline of the bottom edge. Cut a circle slightly smaller than the outline to accommodate the thickness of the pan. Spray the interior sides of the pan with cooking spray, then place the circle of paper inside.
Finally, tear off strips of paper and stick them to the walls of the pan. Depending on the size of your pan, you may need two full-length strips plus a scrap to patch up any gaps.
Once your Japanese cheesecake is baked and cooled, use the parchment paper straps to lift the cake out of the pan gently.
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Oven temperature and baking time
The baking time for a Japanese cheesecake typically ranges from 60 to 75 minutes. However, it is important to monitor the cheesecake closely as it bakes to avoid overbaking or underbaking. The cheesecake is done when it has a golden-brown top, a slight jiggle in the centre, and feels soft and springy to the touch. A water bath or bain-marie is often used to create a gentle and consistent heat, helping the cheesecake bake evenly and reducing the risk of cracking, drying out, or curdling.
After baking, it is crucial to let the cheesecake cool gradually. Leave the cheesecake in the oven with the door slightly ajar for about 15 to 20 minutes to allow it to cool down slowly. This gradual cooling helps prevent a sudden change in temperature that could cause the cheesecake to shrink or collapse. Then, remove the cheesecake from the oven and let it cool to room temperature for about 1 to 2 hours before chilling it in the refrigerator.
Additionally, the oven rack position is important to consider. Adjust the oven rack to the lower-middle position to ensure even heat distribution during baking. It is also recommended to preheat the oven with the water bath inside to stabilize the temperature and prevent the cheesecake from cracking due to excessive heat.
Finally, the oven door should be opened carefully during the baking process. Opening the oven door releases built-up steam, which can cause the cake to crack if not managed properly. It is crucial to monitor the steam release and adjust the oven temperature and baking time accordingly to ensure a successful Japanese cheesecake.
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How to create a water bath
A water bath, also known as a bain-marie, is a simple and efficient method to protect your cheesecake while it bakes in the oven. It is a larger pan of hot water that surrounds your cake pan, creating a humid environment. This method is especially useful for delicate cheesecakes, as it adds steam to the baking and cooling process, resulting in a smooth, creamy, and crack-free dessert.
- Prepare your baking pans: Line a deep baking tray with a kitchen cloth. Ensure the baking tray is larger than your cake pan to accommodate the water bath.
- Wrap your cake pan: Tear off two large pieces of aluminum foil and lay one on top of the other. Place your cake pan on top of the foil and wrap it tightly, covering the entire surface and sides. This step is crucial to prevent any water from leaking into your cheesecake.
- Create the water bath: Carefully fill the larger baking tray with hot water, creating a bath for your wrapped cake pan to sit in.
- Place the cheesecake in the water bath: Once your cheesecake batter is ready, place the wrapped cake pan into the water bath. Ensure the water level is below the top edge of the pan to avoid any water seeping into the cheesecake.
- Bake as directed: Follow the baking instructions for your specific cheesecake recipe, making any necessary adjustments for temperature and time based on your oven's performance.
- Cool gradually: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar. Allow the cheesecake to cool down slowly for at least an hour. This gradual cooling process is essential to prevent cracks and sinking in your cheesecake.
Creating a water bath for your cheesecake is a straightforward technique that can significantly improve the outcome of your bake. It ensures a slow and even lift during baking and a gradual cool-down, resulting in a smooth and crack-free dessert. While some bakers choose to omit the water bath, it is a valuable tool to master, especially when baking delicate cheesecakes.
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Mixing the batter
To make the batter for a Japanese cheesecake, you will need a mixing bowl, a whisk, and a sieve. You will also need the following ingredients:
- Eggs
- Cream cheese
- Butter
- Milk
- Lemon juice
- Vanilla extract
- Sugar
- Cake flour
- Corn starch
- Salt
- Cream of tartar (optional)
First, separate the eggs and place the whites in a mixing bowl. The bowl should be clean, dry, and cold. Then, place the yolks in a separate bowl. Next, melt the butter, cream cheese, and milk together over low heat, stirring until smooth. Remove from the heat and add the egg yolks, mixing gently. Add the cornstarch, flour, and a pinch of salt, and mix until well combined and lump-free. You can add vanilla extract or other flavourings of your choice at this stage.
Now, you can start to whip the egg whites. Gradually increase the mixer speed from medium to high, taking around 2-3 minutes at each speed. When the mixture becomes opaque and foamy, slowly add the sugar, a third at a time, continuing to beat until you have firm peaks. You can add cream of tartar when the mixture starts to foam, and you can also add a small amount of sugar at this stage.
Once you have firm peaks, use a hand whisk to gently fold the meringue into the cream cheese mixture, a third at a time. Be careful not to break the air bubbles. Once the meringue is incorporated, pour the batter into your cake pan all at once, tapping the pan on the counter to remove any air pockets.
It is important not to overmix or undermix the batter. If it is overmixed, the cake will not rise; if it is undermixed, it will be uneven, with a meringue-like top and a dense cheesecake bottom.
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Removing the cheesecake from the pan
Removing a cheesecake from its pan can be a delicate process. It is important to let the cheesecake cool down and firm up before attempting to remove it from the pan. Some sources recommend letting the cheesecake cool in the oven before transferring it to a room-temperature environment to cool down further. Once the cheesecake has cooled down, you can begin the process of removing it from the pan.
If you are using a springform pan, start by removing the sides of the pan. Then, run an offset spatula or a thin knife between the bottom of the cheesecake and the bottom of the pan to loosen it. While holding the pan, gently push the cheesecake off. As the cheesecake loosens, slide it off the pan and onto your hand. Then, remove the parchment paper by peeling it back. Finally, place the cheesecake on a plate, with the part that was on the pan now facing upwards.
If you are using a regular cake pan, you can try the following method: after the cheesecake has cooled and you have removed the ring of the pan, hold the cake with your hands about 12 inches above a stovetop burner on high for a minute or two. This will soften the hardened butter holding the pan disc. Then, invert the cake onto a flat cutting board and remove the metal bottom disc and the parchment paper. Finally, flip the cake right-side up onto your serving plate.
Another method for removing the cheesecake from a regular cake pan involves using a cake board. Simply slide a cake board under the cheesecake while removing the pan bottom. You can also place a cardboard cake round covered in parchment paper under the cheesecake before removing the pan.
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Frequently asked questions
Yes, you can bake Japanese cheesecake in a shaped pan. However, it is recommended to use a cake pan or a springform pan.
An 8-inch or 9-inch round springform pan is ideal for baking a Japanese cheesecake.
Yes, lining the pan with parchment paper is essential. The paper should extend about 2 inches above the pan to provide support as the cake rises during baking.
To prevent deflating, avoid under-baking the cheesecake and ensure accurate measurements of ingredients, especially flour. Also, be gentle when folding the egg whites into the batter to preserve the air bubbles.
The cheesecake is done when it has a golden-brown top, a slight jiggle in the center, and feels soft and springy to the touch. Additionally, insert a toothpick or skewer into the center, and if it comes out clean, the cake is done.
