Japanese cheesecake is probably my all-time favorite cake of any kind, cheese or not.
Recently, I’ve been making Japanese cheesecake after cheesecake, not to perfect a recipe or anything, but because they’re just so fluffy and addictive. Can you ever have too much cheesecake?
What is Japanese Cheesecake?
Japanese cheesecake is a soufflé cheesecake that’s quite different than the dense and thick New York style cheesecake we all know and love, but every bit as tasty. They are light and fluffy thanks to loads of whipped egg whites, are a little less sweet, and have a slightly tangy cream cheese flavor. They’re so fluffy that you can probably eat a whole cheesecake by yourself and not feel totally guilty about it. They’re like the cheesecake version of Japanese soufflé pancakes.
They look pretty darn cute and squishy and taste good too. This recipe bakes up beautifully, doesn’t crack and the inside texture is bang on, almost exactly the same as the cheesecakes I get in Tokyo. The key is baking it at different temperatures. It starts off high so it can get a lot of heat to help it rise, then goes low and slow so everything bakes evenly.
