Because of my obsession with travel shows, I first discovered this fluffy jiggling cottony cheesecake many years ago. When I had it for the first time at a restaurant named Fatty Bao, here in Bangalore, I was absolutely in love with it. But I never could imagine making it at home. Some desserts are too fancy to try at home, isn't it? You enjoy them once in a while on a fancy lunch or dinner.
Earlier this year, when I had gone on our trip to UAE, I was over the moon when I found out a chain store selling these delicious fluffy treats and they had shops almost in all malls. I ate a lot of them in Dubai and Abu Dhabi, at every opportunity I got. I just couldn't stop!
Now with the current situation all over the world, like all of you I'm sure, I too have started making my favourite things at home, even things that I never thought I could. 😅
Making this cheesecake is a lot simpler than it may seem. Following the recipe is important but if done so, the results are absolutely amazing! This cheesecake has a very soft and fluffy, almost cotton like light texture that melts in the mouth.
I made it Vanilla flavoured. Vanilla has an amazing ability to enhance and bring out the best flavour possible in a dish. And a good quality Vanilla extract is so important. It makes all the difference! Here I used my favourite Vanilla extract, from Sprig. If you guys haven't tried it yet, I would definitely recommend it.
Here's the recipe for this Japanese cheesecake for you guys to try:
Cream cheese - 1/2 cup
Powdered sugar - 1/2 cup
50g - All purpose flour
10g - Corn flour
4 tbsp - Milk
3 tbsp - Melted butter
3 eggs separated
1/2 tbsp - Sprig Vanilla extract
1/4 tsp - Cream of tartar
1/8 tsp - Salt
- In a bowl take cream cheese (at room temperature) and add melted butter, milk and 1/4 cup powdered sugar.
- Whisk it until it is evenly mixed and smooth.
- Add one egg yolk at a time and mix well.
- Next, add in the vanilla extract and whisk.
- Shift in the all purpose flour, corn flour and salt into the bowl.
- Whisk the mixture until all the flour is incorporated into the wet mixture and there are no lumps in the batter.
- In a separate clean bowl, take the egg whites and start whisking it with an electric whisk or stand mixer until it forms soft peaks.
- Now start adding the remaining sugar 1 spoon at a time into the whipping egg whites until all the sugar is evenly combined and the meringue is thick and glossy.
- Sprinkle the cream of tartar on top of the meringue and give it another whisk.
- Take 1/3 of the whipped meringue and add it to the cake batter.
- Fold the meringue gently into the batter until it is evenly combined.
- Now add the remaining meringue into the batter and very gently fold the batter until all the meringue is mixed properly in the batter.
- Pour the batter in a greased and linked baking dish.
- Bake this cheesecake in a water bath in a preheated oven at 180degrees Celsius for 20 minutes and then reduce the temperature to 150 degrees Celsius and bake for another 40 minutes.
- Let the cheesecake cool inside the oven with the door slightly open.
- Chill it in the fridge overnight and serve with some fresh fruits!