I wanna try making the cheesecake but I only have the spring form pan, I
don’t have the regular cake pan. So I’m wondering whether can I just
use foil to cover the bottom of my spring form pan so that when I
steam/bake the cake, water doesn’t seep into the batter.
There is no rising agent in Japanese cheesecake, so it will get its lift from meringue. It’s baked in a bain marie or water bath that gives it moisture. I used a lasagna / roasting pan for the water bath, but any baking dish or pan large enough to contain the cake pan will work. When done, the cheesecake will retract from the sides of the pan as shown here.
You can serve the cheesecake upside down the way it is when you turn it out of the pan.
Soft like a pillow and light as air, diet-friendly Japanese cheesecake delivers a delicious rich flavor of cream cheese with a subtle tanginess of lemon that won’t compromise your diet. You can have your cheesecake and eat it too!
Pour hot water into the holding dish when it’s already in the oven, rather than fill it before and have the water slosh around as you transfer it to the oven. Place the rack at the lowest level, just above the heating element, to avoid over browning the surface. For this post I made a couple of cheesecakes each time, varying the bake time and oven temperature. I got the best results with nice even browning when I baked it at 325°F for one hour, then lowered the temperature to 320°F and baked it for an additional ten minutes. I turned the oven off and let the cheesecake sit in the oven, with the door closed, for another 45 minutes.
There is no rising agent in Japanese cheesecake, so it will get its lift from meringue. It’s baked in a bain marie or water bath that gives it moisture. I used a lasagna / roasting pan for the water bath, but any baking dish or pan large enough to contain the cake pan will work. When done, the cheesecake will retract from the sides of the pan as shown here.
You can serve the cheesecake upside down the way it is when you turn it out of the pan.
Or flip the cheesecake again so it’s right side up.
It’s a cross between regular cheesecake and a fluffy chiffon cake. Compared to regular cheesecake it has considerably less cream cheese, yet its flavor is extremely pronounced. It’s airy and incredibly moist and soft. Although it has less sugar than regular cheesecake, the sweetness is just perfect
Soft like a pillow and light as air, diet-friendly Japanese cheesecake delivers a delicious rich flavor of cream cheese with a subtle tanginess of lemon that won’t compromise your diet. You can have your cheesecake and eat it too!
Pour hot water into the holding dish when it’s already in the oven, rather than fill it before and have the water slosh around as you transfer it to the oven. Place the rack at the lowest level, just above the heating element, to avoid over browning the surface. For this post I made a couple of cheesecakes each time, varying the bake time and oven temperature. I got the best results with nice even browning when I baked it at 325°F for one hour, then lowered the temperature to 320°F and baked it for an additional ten minutes. I turned the oven off and let the cheesecake sit in the oven, with the door closed, for another 45 minutes.
Ingredients
Separate:
- 6 large eggs
Melt together:
- 1 cup + 2 tablespoons cream cheese (260 g)
- 4 tablespoons unsalted butter (57 g)
- 7 tablespoons milk (96 g)
Sift together:
- ¾ cup cake flour (88 g)
- 2 ½ tablespoons + 1 teaspoon corn starch (28 g)
- ¼ teaspoon salt
Prepare:
- 1 ½ tablespoons + 1 teaspoon lemon juice (23 g)
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar (165 g)
Equipment needed:
- One 8-inch x 3-inch OR 9-inch x 3-inch round cake pan
- Water bath (bain marie) - baking dish or pan large enough to hold the cake pan (I used a roasting / lasagna pan) to be filled with hot water