“For the things we have to learn before we can do them, we learn by doing them.” -Aristotle, The Nicomachean Ethics
Japanese cheesecake recipes have taken over my Facebook news feed and YouTube suggested videos for some reason. While I remember my friend, Joan, making me try a cake from a Japanese bakeshop called Kumori, I am not sure if it was Japanese cheesecake. It was called Signature Hanjuku Cheese.
Anyway, what’s with the Japanese cheesecake? It’s the fluffier version of the American cheesecake. It’s so fluffy that it jiggles! Jiggles! So cute!
Anyway, I tried searching for recipes and there weren’t many of them out there. Also, most of the recipes had too many steps to follow. Then, I found Tasty’s video:
It looked fairly easy so I decided to try it.
I weighed out and measured my ingredients and went on to mixing the batter.
It was my first time separating yolks from the whites. I messed up two and they ended up being scrambled with canned tuna. But the experience was so fun. I felt a sense of accomplishment every time I got to separate an egg’s yolk from the white. Oooh! The yolks look adorable!
I beat the egg yolks and combined them with the melted butter and cream cheese in milk. Then I added my flour and cornstarch.
Then, I proceeded to whisk the whites. It was my first ever attempt at making meringue and I realized that it was quicker to whip cream than to make meringue with stiff peaks.
Once the meringue was done, I folded them to the yellow batter, a quarter at a time. It was so fluffy that it was almost spilling off the bowl!
This was the stage I had difficulty second to the egg yolk separation. I did not want to knock out so much air but I did not want to undermix either. I was not sure if I mixed the meringue into the batter thoroughly.
Now off the oven! I lined my springform pan with foil to ensure that water will not seep into my batter because baking this cheesecake involved steam.
So cute! Almost an hour and a half later,
I had my cheesecake ready!
It was fluffy and jiggly! I decorated the top with icing sugar.
The real test though was the inside. And so, I cut myself a slice.
For the most part, it was really fluffy. But, I noticed a thin layer towards the bottom that did not bake like cake. Rather, it was like baked custard.
Despite that, it tasted really yummy! Even the custard-like part. It was soft, fluffy, and not overly sweet. Oh, and it made me feel happy knowing I made it.
I checked the recipe again to see where I made a mistake. True enough, I made less meringue than I was supposed to. The recipe called for 8 egg yolks and 13 egg whites. 13! Just because I saw 8 egg yolks, I assumed the same count for the whites automatically.
Maybe that explains the dense part. Maybe it was my mixing. Or the oven temperature too?
Regardless, it was a lesser disaster than I was originally expecting. The top was nicely browned and not burned, it was fluffy and it was jiggly too! Except for that thin layer of custard, it was really, really good.
I shall try to make it again soon. I truly want to master making this adorable cheesecake. I really hope to succeed at my next one. Lesson learned: double check the ingredients.