We are not kidding when we say that you can actually hear the moistness of this Hanjuku Japanese Cheesecake. Put your ear next to the cheesecake, take a fork and slice through it slowly. Ahhh, you will hear for yourself what we’re talking about.
This cheesecake requires patience because you will have to fight all your primal senses to eat it straight away. Due to its soft texture, it has to be refrigerated overnight for it to be firm enough for serving.
Cheesecakes made from egg whites such as this have a tendency to shrink when the temperature around it undergo drastic changes. Shrinking results in cracked tops and unless you want that, leave your cheesecake to cool for 10 minutes in the oven with the power off and door slightly ajar before removing it to cool completely.
One mistake that we made was using a cake pan that did not have a removable base. Hence, we had to go through the heartache of damaging the top of the cheesecake when unmoulding. Do not go down the same path as us and use a springform cake pan – it will make life easier.
Taste wise, this Hanjuku Japanese Cheesecake was moist and rich, yet did not feel heavy on your palate as compared to most Western cheesecakes. Japanese cheesecake lovers, give this a try and you will not be disappointed!
Makes a 7-inch cake
300 grams cream cheese
40 grams unsalted butter, melted
60 grams egg yolks
20 grams constarch
70 grams sour cream
30 grams milk
1 teaspoon vanilla extract
90 grams egg whites
75 grams caster sugar
1. Preheat your oven to 170°C. Line a springform cake pan with parchment paper. Ensure that the paper is at least 1cm taller than the height of the pan. Wrap the bottom of your pan with several layers of aluminium foil tightly.
2. Whisk the cream cheese with a hand or stand mixer till soft and lump-free.
3. Add in the melted butter in three batches, mixing well after each addition.
4. In a separate bowl, whisk together the egg yolks with constarch until smooth.
5. Add in the sour cream to the egg yolk cornstarch mixture. Mix well. Add in the milk and vanilla extract and combine well.
6. Pour the mixture into your cream cheese mixture from step 3 and mix until fully incorporated. Strain at least once.
7. In a clean bowl, whip the egg whites with sugar till soft peaks form. The egg whites should be thick and flow back to the bowl slowly.
8. Add one third of the egg whites to the cheese mixture. Combine using cutting motions and scoop from the bottom up. Be careful not to deflate the air bubbles from the egg whites.
9. Add in the rest of the egg whites and mix gently until just combined. You’ll know it’s done when the batter leaves marks that disappear quickly upon scooping up.
10. Pour the batter into your prepared cake pan and place on a baking tray filled with water. The water height should reach about 2cm up the sides of the cake pan.
11. Lower the temperature down to 150°C and bake for 45-50 minutes until the top turns golden brown. Turn off your oven and leave the door opened an inch or so. Leave your cheesecake inside for 10 minutes before taking it out to cool completely.
12. Remove from the cake pan and refrigerate overnight before serving. The cake can be kept up to 5 days in the refrigerator in an airtight container.
Hanjuku Japanese Cheesecake recipe adapted from マサシッポ.