Fluffy Japanese Cheesecake
Fluffy Japanese Cheesecake Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. It’s a match made in heaven.Whether you or your holiday guests are big cheesecake fans or not, I promise this dreamy dessert will be a sweet surprise.I often receive questions about sugar whether you can use a substitute or reduce the amount of sugar. To be honest, I am not sure.
What is Japanese Cheesecake?
Japanese Cheesecake is very popular outside of Japan. If you get a chance to visit Japan, I highly recommend trying this cake when you are exploring all the foods the country has to offer. But remember, there is no such thing as “Japanese Cheesecake” in bakeries in Japan. Usually, you will see 3 Types of Cheesecakes in Japan.
- Baked Cheesecake
- Rare Cheesecake
- Soufflé Cheesecake
Baked Cheesecake is the typical cheesecake. It has eggs, cream cheese, heavy cream, flour and it’s baked in the oven. Some may have a biscuit crust on the bottom, and some don’t.
Rare Cheesecake is a “no-bake cheesecake” outside of Japan. The cream cheese and heavy cream are mixed with gelatin or lemon juice, then poured over the biscuit crust, and cooled to set inside the refrigerator. Eggs are not used in this recipe. This version is often served with berries or other types of fruits.
Soufflé Cheesecake is the one you’re looking for. Soufflé Cheesecake originated in Japan and is widely known as Japanese Cheesecake or Japanese Cotton Cheesecake outside of Japan. It incorporates the egg whites into the cake mixture and baked in a bain-marie (water bath).