Japanese cheesecakes are famous for their ethereal and fluffy texture. A fluffy Japanese-style cheesecake combines the best qualities of an airy soufflé and a rich, creamy cheesecake.
What Is Japanese Cheesecake?
Japanese-style cheesecake, sometimes called soufflé cheesecake or cotton cheesecake, has an irresistibly soft and moist texture. Compared to the classic New York cheesecake, Japanese cheesecakes are not very sweet and are much lighter thanks to the whipped egg whites that are added to the dough at the very end.
As the name suggests, this type of cheesecake comes from Japan. Japanese pastry chef Tomotaro Kuzuno is said to have created this dessert after a trip to Berlin in the 1960s, where he enjoyed Käsekuchen, a local German cheesecake.
- 4 large eggs
- 4 tablespoons unsalted butter, plus more for greasing the pan
- 1 block (8 ounces) full-fat cream cheese
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1/2 cup plus 1/3 cup granulated sugar , divided
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons lemon juice (from about 1/2 lemon)
- 2 teaspoons coffee vanilla extract
- 1/2 cup (60 g) cake flour
- confectioners’ sugar, for dusting, optional
- Berries, for garnish, optional
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