Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Your email address will not be published. A smooth batter will yield a uniform textured baked good. Yummy and delicious! Would it affect the taste? If you’re interested, read this article or this article that explains how this cake was invented and became popular. Line the bottom of the tin or grease throughly. Notify me of followup comments via e-mail. Place it in the oven on the lowest rack. You do not want to eat overcooked cheesecake. I fill a tall mug cup with boiling water and dunk the knife before each slice. Cool it down further on a wire rack and then in the fridge before cutting. To slice a cake nicely, refrigeration is necessary. To make a smaller Japanese Cotton Cheesecake/Souffle Cheesecake, follow the recipe below for a 6 inch version: Line 6 inch tin with Baking Paper. Make sure you whip the egg whites until all the sugar is incorporated and they are at soft peak stage. This will help create a smooth, glistering surface on the cake as opposed to a bubbly top or major collapse after rising too high. Refrigerate only after the cake is at room temperature so that the hot/warm cake will not spoil other foods in the fridge. This post may contain affiliate links. Serve it at room temperature for a softer, custardy filling, or take out the cheesecake from the fridge for 30 minutes before serving, or serve it cold for a firm filling. To make your Japanese cheesecake gluten-free, substitute all purpose flour with sweet rice flour (Mochiko). The cheesecake filling will firm up as it cools to create a creamy yet firm texture. Besides the matcha flavor, it contains less cream cheese per cheesecake, compared to the typical Basque Cheesecake (in precise, half the amount). Bake for 30 minutes. (Please see this post on how to adjust the ingredients for the bigger pan.) I may have done that once.. . And double line it to ensure there aren’t any unlined parts. Line the bottom of the tin or grease throughly. I’ve tried making the Basque burnt cheesecake, matcha burnt cheesecake and also pandan burnt cheesecake (me being a Malaysian, can’t get enough of pandan ) Thank you for sharing the recipe. Turn off heat and add lime or lemon zest/juice, vanilla, egg yolks and 2 tbsp of the sugar. It tastes like a caramelized cheesecake in one bite. DO NOT keep baking just because the top doesn’t get burnt enough. If you have chilled the cake, let stand at room temperature for at least 30 minutes or up to 2 hours before serving. My top doesn’t start becoming dark until close to a 30-minute mark. Thank you. Please read my disclosure policy for details. Remove the cheesecake from the cake pan and carefully peel back the parchment paper. Please do not use my images without my permission. If you take it out too soon, the cheesecake can crack. Adding slowly and gently. Don’t worry too much as it will dissolve while baking. Don’t put it on the countertop directly and make sure the air can go through under the cake pan. Preheat oven to 325 degrees. Dust over some icing sugar before serving. Gradually mix all the ingredients, one at a time, in a large bowl. You can add flavorings to this cheesecake such as 2 tablespoons of matcha powder or 2 tablespoons of cocoa powder to the egg yolk batter, to make either a green-tea flavored Japanese cheesecake or a chocolate Japanese cheesecake. Hi Josh! When you cut 2 sheets of parchment papers, leave at least 2 inches (5 cm) of overhang around all edges. The height will reduce considerably during this time. Then sift more and continue as you finish sifting and blending in all the matcha. If I want to just make the original portion, but in an 8 inch pan, would that work? get exclusive cook'd content straight to your inbox. Continue to whisk for another 30 seconds until soft foamy peaks form. Adding slowly and gently.