Introduction and Origin
Japanese cheesecake, also known as cotton cheesecake or soufflé cheesecake, originates from Japan and is celebrated for its airy, jiggly texture. Unlike its denser Western counterparts, this cheesecake blends the richness of traditional cheesecake with the lightness of a soufflé. It gained global popularity due to its melt-in-your-mouth consistency and delicate balance of sweetness and tanginess.
Cultural Significance
Japanese cheesecake is a staple in bakeries across Japan and is often enjoyed as a light dessert or teatime treat. It is commonly associated with celebrations and gatherings, providing a delightful experience without overwhelming sweetness. Its unique texture and subtle flavors make it a favorite among dessert lovers worldwide.
Ingredients Quantity
- 8 ounces cream cheese
- 4 tablespoons unsalted butter
- 6 large egg yolks
- 1/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 1/2 tablespoons cornstarch
- 1/4 cup heavy cream
- 1 tablespoon lemon zest
Optional Additions
- 1/2 teaspoon vanilla extract for added aroma
- A pinch of salt to enhance flavor
- Powdered sugar for dusting
- Fresh berries or fruit compote for garnish
Tips for Success
- Use room-temperature ingredients for a smooth batter.
- Sift the flour and cornstarch to avoid lumps.
- Bake the cheesecake in a water bath to maintain moisture.
- Let the cheesecake cool gradually in the oven with the door slightly open to prevent cracking.
- Refrigerate before serving for a firmer texture.
Instructions
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