Japanese Cheesecake Recipe Eggless

After baking a batch of Oreo Cream Cheese Buns, I was left with half a block of cream cheese. Not knowing what to do with the leftovers, I tried googling for a suitable recipe to use it. I searched using the keywords 125g cream cheese, nothing interesting or suitable came up. I then tried googling in Chinese, 125g 奶油芝士 and this recipe popped right up.

The blog post with the title 125g的奶油芝士也能做出香浓的日式轻芝士蛋糕 caught my attention immediately. This is exactly what I am looking for...to use only 125g cream cheese to make a Japanese Soufflé Cheesecake!

I didn't have much luck with Japanese style cotton soft cheesecake on my previous attempt, once out of the oven, it sank, shrank and developed a 'waist' despite leaving the cake to cool in the oven before unmoudling. However, after my successful attempt at making the 3 ingredients Japanese Soufflé Cheesecake, my confidence level went up :)

Foolproof Japanese Souffle Cheesecake Recipe: Make A Jiggly Japanese Cheesecake That Doesn't Flatten Or Crack! — Phil And Mama

I adapted the original recipe a little just to round off the ingredients amount. I baked the cake at 150degC for 60mins. The cake rose nicely and the top was baked to a beautiful golden hue without me having to adjust the temperature or to tent the top with foil. The cake was able to hold the structure so well probably because of the number of egg whites used and the relatively higher amount of flour. This is the first time I baked something using 5 whole eggs, I was actually a little overwhelmed with the shear amount of egg whites that was being whipped up!

Instead of leaving the cake to cool in the oven, I removed it immediately once the baking time was up. Once out of the oven, I dropped the cake pan at a height onto my kitchen counter top (I used a cork mat to protect the counter top). I read that this action helps to get rid of the hot air inside the cake quickly so that the cake will not sink or shrink too much (this also applies to chiffon cakes and bread loaves). I removed the cake from the pan right after as I didn't want it to cool off inside the pan. For me, it is best to remove the cake from the pan while it is still hot, as upon cooling, the top of the cake (the papery thin golden crust) will stick to anything that comes into contact, be it my fingers or a plate. The cake pan and the cake itself was very hot, making it a little tricky to unmold especially I had used a cake pan with a fixed base. I had to invert the cake twice so that I could remove the baking paper on the sides and bottom, before leaving it to cool right side up on the cooling rack. It would be easier if I were to use a pan with a removable base. However, as the cake is baked using the water bath method, even if the pan is wrapped with foil, somehow water condensation may still occur, leaving the bottom of the cake dense and wet.

This cake is a lighter version of the usual Japanese soufflé cheesecake, the texture was soft and moist, something we could eat one slice after another without having to feel too guilty. Do give this a try if you ever run out of idea what to do with half a block of cream cheese. I feel that this is quite a fool proof recipe especially so if you are good in making chiffon cakes but no luck with Japanese soufflé cheesecake.After three years of baking #Japanesecheesecake I've finally perfected the recipe to make a fluffy bouncy jiggly #cottoncheesecake that does not crack during...

Eggless Marble Cheesecake

Hi friends! After three years of baking, I’ve finally discovered the techniques and ways to bake a fool-proof Japanese souffle cheesecake that has a beautiful top, will not crack while baking and rising, and will not deflate (much at least) after removal from the oven! Japanese souffle cheesecake is also known as Japanese cotton cheesecake or just Japanese cheesecake. It is a mix between a regular cheesecake (Basque or NY Style) mixed with a chiffon cake. It’s airy, fluffy, and less dense than cheesecakes. It’s the perfect offspring of a cake, and I’m sharing my baking secrets with you! Happy baking!

Make a foolproof Japanese cheesecake #withme that jiggles and bounces! A Japanese cheesecake is also known as a Japanese cotton cheesecake or a Japanese soufflé' cheesecake.

🥚To beat egg whites into stiff peaks, gradually increase the mixer speed, starting at medium, to medium-high, to high, each speed taking around 2-3 minutes.🥚Add cream of tartar when you see some egg foam. Gradually add fine sugar when the beaten egg whites have become very white and foamy.🥚Baking tip! Bake (bain-marie style) for 25 minutes on higher heat (320-345F depending on your oven), then crack open the oven door for about 10 seconds and bake for 45 minutes on lower heat (245-265F depending on your oven.)🥚Your baking powder and cornstarch should be gluten-free. To make your Japanese cheesecake gluten-free, substitute all purpose flour with sweet rice flour (Mochiko).🥚You can add flavorings to this cheesecake such as 2 tablespoons of matcha powder or 2 tablespoons of cocoa powder to the egg yolk batter, to make either a green-tea flavored Japanese cheesecake or a chocolate Japanese cheesecake.

Classic Baked Cheesecake Recipe

Recipe COPYRIGHT © 2020, Phil and Mama, LLC. All rights reserved. You may not use any photographs of Phil and Mama Kat without both verbal and written consent from the owners of .

Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mooncakes, Mochi, and More; Inspired by the Subtle Asian Baking Community

🥚To beat egg whites into stiff peaks, gradually increase the mixer speed, starting at medium, to medium-high, to high, each speed taking around 2-3 minutes.

Ultra Lite Japanese Cheese Cake

🥚Add cream of tartar when you see some egg foam. Gradually add fine sugar when the beaten egg whites have become very white and foamy.

🥚Baking tip! Bake (bain-marie style) for 25 minutes on higher heat (320-345F depending on your oven), then crack open the oven door for about 10 seconds and bake for 45 minutes on lower heat (245-265F depending on your oven.)

🥚Your baking powder and cornstarch should be gluten-free. To make your Japanese cheesecake gluten-free, substitute all purpose flour with sweet rice flour (Mochiko).

Cinnamon Japanese Cheesecake

🥚You can add flavorings to this cheesecake such as 2 tablespoons of matcha powder or 2 tablespoons of cocoa powder to the egg yolk batter, to make either a green-tea flavored Japanese cheesecake or a chocolate Japanese cheesecake.

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Recipe COPYRIGHT © 2020, Phil and Mama, LLC. All rights reserved. You may not use any photographs of Phil and Mama Kat without both verbal and written consent from the owners of .

Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mooncakes, Mochi, and More; Inspired by the Subtle Asian Baking Community

🥚To beat egg whites into stiff peaks, gradually increase the mixer speed, starting at medium, to medium-high, to high, each speed taking around 2-3 minutes.

Ultra Lite Japanese Cheese Cake

🥚Add cream of tartar when you see some egg foam. Gradually add fine sugar when the beaten egg whites have become very white and foamy.

🥚Baking tip! Bake (bain-marie style) for 25 minutes on higher heat (320-345F depending on your oven), then crack open the oven door for about 10 seconds and bake for 45 minutes on lower heat (245-265F depending on your oven.)

🥚Your baking powder and cornstarch should be gluten-free. To make your Japanese cheesecake gluten-free, substitute all purpose flour with sweet rice flour (Mochiko).

Cinnamon Japanese Cheesecake

🥚You can add flavorings to this cheesecake such as 2 tablespoons of matcha powder or 2 tablespoons of cocoa powder to the egg yolk batter, to make either a green-tea flavored Japanese cheesecake or a chocolate Japanese cheesecake.

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