Japanese Cheesecake, also known as soufflé style cheesecake, cotton cheesecake, or light cheesecake, is a variety of cheesecake that is usually lighter in texture and taste. It has a characteristically wobbly, airy texture similar to a soufflé when fresh out of the oven and a chiffon cake-like texture when chilled.
This interesting recipe was created by Japanese chef Tomotaro Kuzuno who was inspired by a local käsekuchen cheesecake (a German variant) during a trip to Berlin in the 1960s. This cheesecake is significantly less sweet and has fewer calories-but don't let them fool you. It's no less delicious than standard Western-style cheesecakes. The cake was popularised around the world in the 1990s as the signature dish of Uncle Tetsu's Cheesecake bakery that originated in 1947, Hakata, Fukuoka, Japan.
A popularly consumed Japanese Cheesecake today is a simple dessert - a tall, single-layer cake, usually sprinkled with a dusting of powdered sugar on top. It is a light, airy whip that resembles a sponge cake, and with the addition of the cream cheese, it becomes a moderately moist cake. This cake, when baked in a bath to perfection is a jiggly, delicate serving of heaven. The dish is best cooked at a low temperature and should be devoid of those evil air bubbles that deflate a cake. Listed below are the ingredients you'll need to make the heavenly delicacy.
Ingredients for Japanese Cheesecake:
Milky Mist Cream Cheese - 200 gms
Milky Mist Table Butter - 1 tbsp
Refined flour - ¼ cup
Corn flour - 2 tbsp
Castor sugar - ½ cup
Milk - ¼ cup
Egg - 3
Lemon - ½
Vanilla essence - 1 tsp
So, once you've decided to take up the challenge of making this cake, gather all your ingredients and head over to the Milky Mist video to follow the baking instructions and process. We are pretty sure that with the help of the best ingredients, like Milky Mist Cream Cheese and Milky Mist Table Butter, you can ace the Japanese Cheesecake. Arigatō.