Flourless, Fluffy & Jiggly Japanese Cheesecake
I published a video in my YouTube Channel about 6 years ago on this Japanese Cheesecake and it has become a popular recipe. I decided to do a remake of this recipe and after lots of trial and errors, I managed to simplify and improved on the baking process. The two most important things to ensure that this delicate cheesecake turns out successfully is the meringue and the temperature of the oven and baking time. Everyone in my family who tried this Japanese Cheesecake loves it as it is so light and refreshing especially with the addition of lemon juice and zest.
1. For best results, weigh the ingredient with a digital scale.
2. Preheat the oven at 450F or 220C with top and bottom heat. Do not use the fan as it will make the oven hotter so there is a tendency for the cheesecake to rise rapidly and crack. Preheating at a higher temperature is necessary because the temperature will drop when we open the oven to start baking.
3. Make the batter. Fill a pot with some boiling water. Place a mixing bowl over the pot. You can also do this over the stove, but I found that it is not necessary. Add the cream cheese, butter and whipping cream then mix until dissolved, smooth and creamy. Then remove the bowl from the hot water. Add the egg yolks into the batter and whisk until well combined. Add the lemon juice and zest (if using) and whisk to combine. Set aside.
4. Make the meringue. Add the 4 egg whites and cream of tartar into a clean and dry bowl. Beat with a handheld mixer until stiff peaks over medium to high speed (about 5 minutes). Add the sweetener gradually in 3 batches. The meringue should look shiny and moist. Add the meringue into the batter in 3 batches and fold gently as in scooping up so as to maintain its gentle shape. The volume of the batter should have increased significantly, and texture is light and fluffy. This meringue is very important so try not to break it by mixing or stirring as the air will be deflated resulting in the cake unable to rise.
5. I used a 7-inch pan with a removable bottom, lightly greased and lined with parchment paper. I used to use a 6-inch pan, but I found that the cheesecake rise so high and unable to cook properly. So, this time, I switched to a bigger pan, and it turned out great
6. Transfer the batter into the pan and spread evenly. Use a wooden skewer to swirl around to remove air bubbles then tap the pan a few times. Instead of wrapping the pan with aluminum foil to prevent water from getting in, I place it into another pan with solid bottom. Then place over another bigger pan for a water bath. Add hot water to fill up until half the pan.
7. Reduce the oven temperature to 390F or 200C and bake for 20 minutes to jump start its rise. Then reduce the temperature to 300F or 150C and continue baking for 50 minutes without risk of overbaking. When the cheesecake is quite set, you can open the oven door to let out some steam and rotate the pan for even browning or refill the water bath. It is done when the top feels firm. You can also use a wooden skewer to check for doneness. Once done, turn off the oven heat, remove the water bath and let the pan with cheesecake rest in the oven for 30 minutes with the oven door slightly open.
8. Every oven is different, so it is best to use an oven thermometer and adjust accordingly.9. This cheesecake is best served chilled, and it can be refrigerated for up to a week.
[Total servings = 12]
NUTRITION INFO PER SERVING
Total carb = 1.1 g
Dietary fiber = 0 g
Net carb = 1.1 g
Calories = 128
Total Fat = 11.4 g
Protein = 5.6 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
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