Japanese Cheesecake (Chizu Keki) Recipe

Introduction

Japanese cheesecake, or chizu keki, is a light and fluffy dessert that blends the richness of cream cheese with a delicate, souffle-like texture. Its subtle sweetness and airy crumb make it a delightful treat perfect for any occasion.

Ingredients

• 250g soft cheese, at room temperature
• 35g unsalted butter, at room temperature
• 60ml milk
• 3 eggs, separated
• 2 tbsp yuzu juice
• 20g cornflour, sifted
• 15g plain flour, sifted
• 75g golden caster sugar
• Strawberries, blueberries, and a few mint leaves, to decorate

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan or gas mark 6). Line the base and sides of an 18cm springform cake tin with baking parchment. Wrap the outside of the tin with foil to make it watertight.
2. Step 2: Fill a small heatproof bowl or pan with just-boiled water. Place the soft cheese, butter, and milk in a large heatproof bowl and set it over the pan of hot water. Let it sit for a few minutes to melt the butter, then stir with a spatula until the mixture is smooth. Remove from heat.
3. Step 3: Add the egg yolks and yuzu juice to the cheese mixture, then gently mix in the sifted cornflour and plain flour until just combined. Strain the batter through a sieve into another bowl to ensure smoothness. Chill in the fridge while you prepare the egg whites.
4. Step 4: In a clean bowl, whisk the egg whites, gradually adding the sugar, until soft peaks form. Be careful not to over-whisk.
5. Step 5: Stir one-third of the egg whites into the cheese mixture to loosen it, then gently fold in the remaining egg whites in two batches, creating a light and airy batter.
6. Step 6: Pour the batter into the prepared cake tin. Place the tin inside a medium roasting tin and fill the roasting tin halfway with just-boiled water to create a water bath.
7. Step 7: Bake for 20 minutes, then reduce the oven to 110°C (90°C fan or gas mark ¼). Continue baking for 1 hour or until the top turns golden.
8. Step 8: Remove the cake from the oven and immediately lift the cake tin out of the water bath. Carefully remove the foil and let the cheesecake cool in the tin to prevent the sponge from shrinking.
9. Step 9: Once cooled, decorate with strawberries, blueberries, and a few mint leaves before serving.

Tips & Variations

• For a different citrus twist, try substituting yuzu juice with lemon or lime juice.
• Ensure the egg whites are whisked to soft peaks but not too stiff to maintain a light texture.
• Using a water bath helps to keep the cheesecake moist and prevents cracking.

Storage

Store the Japanese cheesecake covered and chilled in the refrigerator for up to five days. Reheat portions gently in the microwave for a few seconds if desired, but it is also delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese instead of soft cheese?

Yes, cream cheese works well as the soft cheese component and will give the cheesecake a similar smooth texture and flavor.

Why is the cake baked in a water bath?

The water bath provides gentle, even heat that prevents the cheesecake from cracking and helps it bake evenly while maintaining a moist, tender crumb.