Jap. Cheesecake: What is it?

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Japanese cheesecake, sometimes also known as “souffle cheesecake”, is a type of sweet confection that is mainly made with meringue and cream cheese. It is not a traditional Japanese sweet, but still enjoys popularity throughout much of the country and is served in many restaurants both domestically and internationally. It entered the Japanese national consciousness and acquired a more or less lean recipe in the 1980s, and is popular in specialty bakeries in many places around the world today. Its most distinguishing feature is usually its light weight. It’s made with cream cheese, which is where the “cheese” part of its name comes from, but the meringue gives it a more airy texture than thick. It usually doesn’t have a crust. The flavor profile is often similar to the denser New York-style cheesecake it was modeled after, but is usually much lighter and less filling.

Basic concept

In general, a cheesecake is a dessert made with cream cheese and butter as the primary filling. Food scholars usually acknowledge that New York cheesecake was the original variant and that most cakes made in the United States follow the basic New York model. Some include flavorings and fruit, but the basic core is usually the same: Cooks create the thick filling of cream cheese, butter, eggs, and sugar, then pour it into a crust. The more traditional crust is made with graham crackers that have been crushed and then formed, commonly with melted butter to hold them together.

The Japanese version is a similar concept but has a fluffier and lighter presentation. It doesn’t have a crust and typically uses eggs that have been separated — only the yolks are added to the batter, while the whites are whipped into a fluffy meringue before being folded into the cream cheese mixture. It is rare for this type of cake to be flavored or contain any special toppings. Most cooks serve it simply to accentuate its delicate flavor.

History and creation

There is some controversy when it comes to who “invented” or first created the Japanese version of cheesecake, but most people agree that it didn’t become popular until the late 1980s when it was placed on the menu of an American-style bakery in Fukuoka, a city in southern Japan.

Main ingredients

The cream cheese is perhaps the most essential ingredient and is what gives the pie its distinctive flavor and recognizable cheesy flavor. Unsalted butter, egg whites, milk or cream, and small amounts of sugar are also important additions. Sugar is usually only included to the extent that it is needed to cut the saltiness of the cheese and is used sparingly in most cases. Cornstarch, cream of tartar, and light cake flour are also usually included to help the cake achieve a uniform texture.

As did

This type of cake usually consists of three main parts: First, a cook prepares the meringue; then mix in the rest of the filling; and finally, both components are folded together and baked, usually in a springform or round cake pan. Meringue is a kind of foam or froth created by beating cream of tartar with egg whites at high speed. Because the meringue gets most of its volume from tiny air bubbles that enter during mixing, the cake is filled with these bubbles as it bakes, creating the light, airy texture of the finished dessert.

The cream cheese mixture is commonly made in a double boiler or heatproof bowl that fits snugly in a pan filled with water. The milk, cream cheese, egg yolks and butter are heated in the boiler. Next, the cream cheese mixture is chilled and the flour and cornstarch are mixed into the mixture.

Cooking considerations

Most cooks bake Japanese cheesecakes in a double boiler, which basically means that the pan is placed in a larger pan that has been filled with hot water. In a hot oven, that water will evaporate into the steam, which can help keep the cake moist. Cooks also usually pay close attention to the cooling time and temperature. It is usually recommended to cool the cake slowly to avoid collapsing; getting it straight from the oven and in a cold kitchen can cause a disturbance in the meringue bubbles inside which can cause the outside of the cake to sink and fold.

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