Small Japanese Cheese Cake

 Certainly! Japanese cheesecake is quite different from traditional Western cheesecake. Let's explore the key differences:

 

1. **Ingredients and Method of Making**:

   - A regular cheesecake typically uses cream cheese, sugar, eggs, and butter as its main ingredients. It's baked in a crust made of graham crackers or digestive biscuits.

   - Japanese cheesecakes, on the other hand, use a combination of cream cheese, milk, and cornstarch as their base. This results in a cake that's significantly lighter and fluffier.

   - Japanese cheesecakes are often steamed instead of baked, which helps them retain more moisture and achieve an even more delicate texture.

 

2. **Taste and Texture**:

   - Japanese cheesecakes are much lighter and fluffier than regular cheesecakes. They have a subtle citrus flavor.

   - A regular cheesecake is dense and heavy, while a Japanese cheesecake is light and airy. The flavors are quite distinct.

 

3. **Serving**:

   - Japanese cheesecakes are typically served unadorned, without any topping or sauce. This allows you to appreciate the delicate flavor and texture of the cake.

   - Regular cheesecakes are often served with fruit toppings or sauces.

 

4. **Storage**:

   - For the best Japanese cheesecake experience, it's recommended to eat it the same day it's made. Fresh out of the oven or steamer is ideal.

   - Regular cheesecakes can last up to a week when stored in the fridge at a cold temperature.

 

5. **Flavors**:

   - Japanese cheesecakes are typically flavored with citrus (such as lemon or yuzu), giving them a refreshing taste perfect for summer.

   - Regular cheesecakes offer more flavor variations, including chocolate, matcha, and classic cheese flavors.

 

In summary, while both are technically "cheesecakes," Japanese cheesecakes are lighter, less sweet, and have a unique texture compared to their Western counterparts   . Enjoy your culinary adventures! 🍰🇯🇵

 

Japanese cheesecake is very light, unlike traditional Western cheesecake. It contains cream cheese and eggs. It does not have a lot of sugar and is very fluffy. Some people call it cotton cheesecake. This is a small version of Japanese cheesecake. The rising of the cake comes from the way to beat an egg white until stiff and the folding technique makes the difference. The American oven does not give the surface of the cake the brown color as the cake should look when it finishes. To minimize this problem is to broil the cake for the first minutes at 400 degrees then lower the temperature to continue to bake the cake. I find this trick 6-inchvery helpful.  

Necessities:

6 inches round cake mode cover the bottom with parchment paper and around the edges.

 

▼Ingredients:

2 egg yolks

2 egg whites

4 oz. cream cheese

1/4 cup milk

1 tbsp butter or vegetable oil

1/4 cup cornstarch

1 tbsp all-purpose flour

1/3 cup to 1/2 cup sugar

1 tsp lemon juice

 

▼Instructions:

1.Warm up the cheese, milk, and half of the sugar in the double boiler.

2. When all melted, add egg yolks and stir to combine.

3. Stir in both flour and mix well. Add salt, lemon juice, and granulated sugar to the egg whites in three batches, and beat until the end of the eggbeater is stiff.

4. Add both egg yolk batters in three batches, then add it to the cake mold.

5. Add hot water to the baking tray under the cake mold and bake at 150°C / 302°F for about 55 minutes. Once out of the oven, tear off the surrounding parchment paper.

 

You can make Taiwanese Castilla cake with the above recipe without cream cheese..