I love Japanese cheesecake. It’s lighter than American cheesecake, with an almost souffle like texture. It is light, creamy, and melts in your mouth.
I tried to make japanese cheesecake once. It didn’t come out exactly right. I’ve been wanting to go back and try it again. This time the cake came out better and tasted just right. I still have some problems with it looking perfect. The top did deflate causing a wrinkled surface. I’ll have to work on the presentation, but taste-wise this cake was heavenly. If you enjoy this same kind of cake texture you might like my Pumpkin Mascarpone Cake, too.
The cake contains cream cheese like american cheesecake, but not as much cream cheese as american cheesecake. It is also mixed with whipped egg whites, giving it a light texture. The cake is also baked in a water bath. All of this sounds sort of complicated, but it’s actually not that hard to make.
I used a recipe I found on The Little Teochew, which came with wonderful tips on making the perfect japanese cheesecake and hers really is beautiful. You can view it here.