Japanese Cheesecake is popular worldwide because of its super-fluffy, super-light, and not sweet.
However, do you know there are roughly 3 kinds of cheesecakes in Japan?
- Baked Cheesecake (ベイクドチーズケーキ)
- Rare-No Bake Cheesecake (レアチーズケーキ)
- Soufflé Cheesecake (スフレチーズケーキ)
“Japanese Baked Cheesecake” is similar to the NY style cheesecake but it’s lighter, more simple, not super-duper sweet, not so fancy decorative.
“Japanese Soufflé Cheesecake” is the one you have heard and seen very often in mass media.
The reason I am going to tell you the baked cheesecake recipe because it’s much easier, I mean, less steps and less risk to fail rather than Soufflé Cheesecake.
Also, of course, I like it.
My Japanese baked pound cream cheesecake is very simple, much lighter than American style, and still fluffy even not goes like Soufflé.
If it’s not sweet enough, (that’s my American husband says) add more sugar as you like, and if you want to more fluffy like melting in your mouth, you can add whipped cream instead of just heavy cream.
Ingredients
Note
- 8 oz cream cheese is 1 regular standard package of Cream cheese in the US
- I use brown sugar
- I use American standard majoring cups and spoons
- Use heavy whipping cream
- Using Cake Flour is the better (fluffier and lighter) result
- You can use Lemon Juice instead of vanilla extract but I taste lemony taste in cream cheese (Giant Eagle brand) so I don’t add it.
- I use a pound cake pan
Preparations
- Leave the cream cheese out at room temperature for at least 30 minutes
- Line a cake pan with a parchment paper
- Preheat an oven with 320 – 340F (160 – 170℃)
Instructions
1
Add the cream cheese to a bowl and mix on low speed until cream cheese gets creamy. Add granulated sugar and eggs in order and mix well until whitish.
2
Add the heavy cream and mix it well until it gets thicker.
3
Sift the soft flour and mix gently with a rubber spatula (Don’t mix well). Add vanilla extract and mix.
4
Fill a cake pan, gently tap on the counter lightly 2-3 times to remove air, and place it on the baking sheet. Bake for 50 – 60 minutes in an oven preheated to 320 – 340F (160 – 170℃).
I use “the convection bake mode”.
Since the baking condition differs depending on the oven, adjusting the baking time until the surface becomes a light brown color.
Insert any thin skewer into the center of the cake, it comes out clean, with no streaks of batter, it is complete.
5
Keep the cake in its pan and let it cool on a rack, usually 15-20 minutes – until it can be taken out a pan easily.
When you can remove the cake, let it cool on the rack.
Japanese Baked Cream Cheese Pound Cake
Ingredients
- 8 unce Cream Cheese (226g)
- 1/2 cup Sugar
- 2 Whole M-size Eggs
- 1 cup Heavy Cream (240ml)
- 3 tbsp Cake Flour (45g)
- 1 tsp Vanilla Extract
Instructions
- Leave the cream cheese out at room temperature for at least 30 minutes.
- Line a cake pan with a parchment paper, and preheat an oven with 320 – 340F (160 – 170℃)
- Add the cream cheese to a bowl and mix on low speed until cream cheese gets creamy. Add granulated sugar and eggs in order and mix well until whitish.
- Add the heavy cream and mix it well until it gets thicker.
- Sift the soft flour and mix gently with a rubber spatula (Don’t mix well). Add vanilla extract and mix.
- Fill a cake pan, gently tap on the counter lightly 2-3 times to remove air, and place it on the baking sheet. Bake for 50 – 60 minutes in an oven preheated to 320 – 340F (160 – 170℃).
- Keep the cake in its pan and let it cool on a rack, usually 15-20 minutes – until it can be taken out a pan easily.
This cheesecake doesn’t change its taste, so you can stock it in a freezer. Warp each piece with plastic wrap then throw in the freezer. Place in refrigerator 1 to 2 hours before eating, you can serve it to unexpected guest as well.
