This style of cheesecake is completely different from the usual New York Cheesecake that we've always known. NY cheesecake would use 3-5 blocks of cream cheese, egg yolks, sugar, and sometimes a little flour and sour cream. This Japanese style cheesecake only use 1 block of cream cheese. NY cheesecake is very creamy, dense, and heavy, while JCC is very soft, some would say cottony.
Some people would probably like the classic NY Cheesecake better than the Japanese one, since the term "cheesecake" is identical to a creamy and dense type of desserts. But I really like this kind a lot better thatn the class NY cheesecake. Don't get me wrong though, I like NY cheesecake, it's just that I always love something that's light and soft in texture (mousses, light cake). It's not filling and most of the time, it would make you less "guilty" of eating it :P.
I made some modifications to the original recipe since most people say I'm very picky, but here's the original one:
Japanese Style Cheesecake
50 g cornstarch
50 g all purpose flour
60 g unsalted butter
250 g cream cheese, softened at room temperature
120 ml heavy whipping cream
3 egg yolks
1 whole egg
2 tsp. lemon zest
5 egg whites
1/8 tsp. salt
125 g sugar
1 tsp. lemon juice
2 Tbs. apricot jam
2 Tbs. water
- Line a 9-in springform pan with parchment paper and set aside.
- Preheat the oven to 325 F
- Sift together the cornstarch and the flour. Set aside.
- Combine the butter, cream cheese, and whipping cream in a saucepan and boil with low heat until the butter and the cream cheese have melted and smooth.
- Add the sifted flour and mix well. Add the egg yolks, the whole egg, and the lemon zest, and whisk until well-combined. Set aside.
- Whisk the egg whites until frothy, add salt and lemon juice. with the whisk still running, add the sugar a little at a time until it forms a soft peak.
- Fold the beaten egg white into the cheese mixture in addition.
- pour the cheesecake batter into the prepared pan and bake in waterbath for approximately 1 hr 15 minutes until the top is golden and dry to the touch.
- Let cool on a cooling rack until the cake is completely cooled.
- Unmold and glaze.
- To make the glaze: Combine the apricot jam and the water, and microwave or boil to soften the jam.