Japanese Cheesecake

Doesn't this Japanese Cheesecake look absolutely delicious? With its mousse-like texture created by beaten egg whites, it's influenced by traditional American cheesecakes but tailored to Japanese taste. If you're up for trying desserts from around the world, Cocina-casera will guide you through the step-by-step process of this delicate dessert.

History of Japanese Cheesecake

Japanese Cheesecake, known as "fuwa-fuwa," is an exquisite dessert and a typical treat found in Japanese cafes and pastry shops. The history of this dessert is relatively new considering the long history of Japanese culture. In the 19th century, during the Meiji era, the government encouraged the consumption of foreign foods, and the first Japanese recipe for cheesecake appeared in a cookbook in 1873. However, that recipe didn't appeal to the population's taste, which was unaccustomed to such creamy textures.

During the post-war period (after World War II), American forces introduced recipes like cheesecake and other American dishes to Japan. Japanese tastes began to evolve, and soft cheeses and cream cheeses were introduced in Japan during the Showa period. Japanese pastry shops started using these cheeses in their desserts. With the advent of electric refrigeration in the 1950s, homemade dessert making increased in Japan (although it would still be a few more years until this cake became popular in the country).

It started being sold in Japan in the 1960s

The pioneering pastry shop to create the Japanese Cheesecake was Morozoff in Kobe, during the 1960s. Its owner, Tomotar Kozonu, had traveled to Germany, where he tried a local cheesecake called "käsekuchen" and liked it so much that he decided to prepare it in Japan. Rikuro Ojisan in Osaka was one of the first chains to serve this soufflé-style Japanese cheesecake. During the 1970s, many women's magazines popularized the recipe in Japan, and many Japanese housewives started making it at home.

How to make the recipe Japanese Cheesecake

1. Separate the egg whites from the yolks since we'll be using both separately in the recipe. In a saucepan over low heat, combine the butter, cream cheese, and milk. Stir to mix them together. Meanwhile, sift the flour through a sieve to make it finer, then add salt, lemon juice, and egg yolks to the flour. Beat until you achieve a smooth paste.
2. Mix these ingredients with the butter, milk, and cream cheese mixture, and set it aside for later. For the meringue, take the separated egg whites and place them in a bowl. Start beating them (using a whisk or a mixer). When they begin to foam, add the cream of tartar (a little salt works too, but cream of tartar is ideal for making meringue). You can find it in any supermarket. Continue beating the egg whites, and when you see they are forming peaks and have a dense texture, gradually add the powdered sugar (one tablespoon at a time). Keep beating until the meringue holds stiff peaks and has a dense texture.
3. Preheat the oven to 320 degrees Farenheit and prepare a cake mold lined with parchment paper.
4. Pour the meringue into the bowl with the rest of the cake ingredients and gently fold them together.
5. To bake the cake, we'll use the water bath technique. Place a baking dish in the oven and fill it with hot water from a saucepan. In the center of the baking dish, place the cake mold (cover the mold with aluminum foil), and add water until it reaches halfway up the mold.
6. Bake the cake for 1 hour and 10 minutes at 320 degrees Farenheit. Do not increase the temperature; it's better to bake it longer at a lower temperature to ensure it sets perfectly. Even if it seems "undercooked," it will set if you've used the recommended ingredient proportions.
7. After the baking time, remove it from the oven and let it cool to room temperature. Once it's at room temperature, refrigerate it for at least two hours before serving. For plating, you can dust a little powdered sugar on top.

Notes and Tips

Hope you enjoyed our Japanese Cheesecake recipe! Don't forget to check other dessert recipes.