Can I Substitute Any of The Ingredients?
Yes, you can substitute some ingredients in Japanese cheesecake. For example, mascarpone or ricotta can replace cream cheese for a different flavor and texture. Lemon juice can be swapped with vinegar for acidity. Gluten-free flour works as a substitute for regular flour. However, substitutions may slightly alter the final result.
Can I Add Any Flavorings to This Cheesecake?
You can flavor the mixture with grated lemon or orange zest, with a sachet of vanilla or with vanilla pod seeds, to make your cotton cake even more fragrant. During these months, if you want, you can also make a pumpkin version.
Can I Make Japanese Cheesecake Ahead of Time?
Yes, you can! After baking and cooling, store it in the refrigerator for up to 2–3 days. This can enhance its flavor and texture. Serve chilled or reheat gently for a softer texture.
Does Japanese Cheesecake Freeze Well?
Surprisingly, yes! Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn, then freeze for up to 1–2 months. Thaw it in the refrigerator overnight before serving.
More Japanese Desserts You’ll Love
3-Ingredient Japanese Cheesecake
Chocolate Filled Dorayaki
Namelaka
Castella Cake
Japanese Souffle Pancakes
How to Store Japanese Cheesecake
You can store Japanese cheesecake in the refrigerator for 2-3 days in an airtight container.
Ingredients
CREAM CHEESE
3/4 cup
BUTTER
2 tbsp
MILK
1/4 cup
FLOUR
1/2 cup
EGG YOLKS
4
EGG WHITES
4
LEMON JUICE
WHITE SUGAR
1/2 cup
How to Make Japanese Cheesecake
Step 1
In a bowl, add the cream cheese and butter.
Step 2
Transfer on a bain marie and whisk to let them melt and obtain no lumps in the mixture.
Step 3
Once they have melted, add the milk and whisk it in to combine. Then, remove from the heat.
Step 4
Add the flour to the cream cheese melted mixture, and whisk it in.
Step 5
Add the egg yolks and whisk to combine them in.
Step 6
In a clean bowl, add the egg whites, the lemon juice and the sugar and mix with an electric whisk until they are stiff.
Step 7
Incorporate the whipped egg whites into the egg yolk and cream cheese mixture with a spatula.
Step 8
The movements have to be from bottom to top, as to not deflate the egg whites stiff peaks.
Step 9
Pour the mixture into a cake mold with high borders.
Step 10
Transfer the mold to the baking dish and wrap it in aluminum foil. Pour hot water on the baking dish and transfer to the oven. Bake at 320°F (160°C) for 50 minutes.
Step 11
Enjoy!
