Japanese cheesecake, also known as “cotton cheesecake” or “soufflé cheesecake”, has taken the dessert world by storm with its irresistible fluffy texture and delicate flavor. Originating in Japan, this unique type of cheesecake has gained a cult following worldwide, with its popularity only continuing to grow. So, what exactly makes Japanese cheesecake so fluffy and why is it different from traditional cheesecake? Let’s take a closer look at the secrets behind this heavenly dessert.
The first thing that sets Japanese cheesecake apart from its western counterpart is its key ingredient – meringue. Meringue is a mixture of whipped egg whites and sugar that is gently folded into the cheesecake batter. This addition creates air pockets throughout the batter, resulting in a light and airy texture. The technique of adding meringue to the batter is what gives Japanese cheesecake its signature fluffiness.
Another factor that contributes to the delicate texture of Japanese cheesecake is the use of a water bath during the baking process. The cheesecake is placed in a larger pan filled with hot water, creating a gentle and consistent heat source. This helps the cheesecake to bake evenly and prevents it from cracking, resulting in a silky smooth and fluffy texture.
The type of cheese used in Japanese cheesecake is also a key factor in its light and airy texture. Unlike traditional cheesecake which uses cream cheese, Japanese cheesecake uses a combination of cream cheese and heavy cream. The addition of heavy cream adds a lightness to the batter and prevents it from becoming too dense. Additionally, some recipes call for the use of a mild-flavored cheese such as mascarpone or ricotta, which also contributes to the delicate texture of the cheesecake.
The baking process for Japanese cheesecake is also different from traditional cheesecake. While traditional cheesecake is baked at a high temperature for a shorter period of time, Japanese cheesecake is baked at a lower temperature for a longer period of time. This slow and gentle baking method allows the cheesecake to rise gradually, resulting in its fluffy and airy texture.
Furthermore, the Japanese are known for their attention to detail and precision, and this translates into their baking techniques as well. Japanese cheesecake recipes often call for sifting the dry ingredients multiple times, as well as using a hand mixer to ensure that the batter is smooth and free of lumps. These small but important steps contribute to the overall fluffiness of the cheesecake.
Lastly, the addition of a secret ingredient – cornstarch – is what truly sets Japanese cheesecake apart from all other types of cheesecake. Cornstarch acts as a stabilizer, helping to hold the air pockets created by the meringue, resulting in an even fluffier texture.
In conclusion, the secret to the irresistible fluffiness of Japanese cheesecake lies in the combination of techniques and ingredients used. The use of meringue, a water bath, a combination of cream cheese and heavy cream, a low and slow baking method, attention to detail, and the addition of cornstarch all work together to create the perfect airy and light texture. So the next time you take a bite of a fluffy and delicate Japanese cheesecake, you’ll know the secrets behind its heavenly texture.