It has been a while since my previous cake recipe sharing, today I am glad to share with you a delicious light pillowy soft Japanese cheesecake recipe that is adaptable to most brands of conventional ovens with top and bottom heating (without the fan on).
This time, I have recorded a video to show you the summary of the procedure on how I prepare the cake batter and bake it. It even has in-oven baking progress to let you see how the cake was baked.
I have spent weeks in baking this cheesecake by trying out different recipes and different techniques. Some almost success but some failed miserably, they all taste delicious even they are failed.
Why do I mean by a “failed” Japanese cheesecake? If you have seen a Japanese cheesecake before, you will know that they are supposed to have a smooth lightly domed surface, straight sides, cottony texture, and moist souffle-like cake crumbs. If they do not have this character on my Japanese cheesecake, it will be classified as a “failed cake”. What a perfectionist I am!
Japanese Cheesecake Recipe
scroll ⬇️to get the detailed recipe
Over the past weeks, I have baked a few failed cheesecakes and some”not-so-perfect” cheesecakes (thanks to all my friends, families and neighbors who are willing to take up all the “not-so-perfect” cakes with a warm welcome, they actually taste as good). I was pessimistic at a point and wonder why my baking buddy Mandy succeeded all the time with a commonly found Japanese cheesecake recipe. No, I am not going to give up, we spent days and nights chatting on the problems and solutions.
Finally, we’ve found out that there is nothing wrong with the recipe; the crack, crumple side and occasional underbaked center issues were all because of my oven! I have an oven that has it’s own character, it will crack the top of the cake by the end of 1/3 baking time. If you have the same experience with the Japanese cheesecake even you have followed to every detail stated in the recipe, don’t feel bad, it could be your oven that failed the cake!
I was totally lost at first but after taking the baking progress time-lapse video with my GoPro camera (ya finally I am utilizing my GoPro camera bought from Amazon), I saw that my cake suddenly rise up and begin to crack at about 45 mins of baking. I then researched other recipes who could give me a hint of this problem and finally I found an appear-to-be-perfect recipe.
As an engineer myself, I trusted that recipe as the author explained the problem from a scientific aspect after all baking is all about chemical reaction. Yes, I am going to try it out, voila, I succeeded in the first attempt, I can’t even believe it when I saw my cake standing there so perfect after coming out from the oven, so beautiful, so professional. I almost cracked into tears, jumping up and down!
I didn’t stop after I have got the Japanese cheesecake baked perfectly, I baked another few more to prove that I wasn’t just lucky to get it perfected by chance. The success brings lots of courage to me and I decided to make a video to show a summary procedure on how to bake it. Thus, I baked another few more for the video recording. Below are some of the different stencil designs I used to decorate the Japanese cheesecake. They were all successful… Mandy asked me if I ever counted how many Japanese cheesecakes I have baked in total, I think shouldn’t be less than 20 cakes… hahaha
[Update: I received lots of inquiry about where to buy the Hello Kitty Cake Stencil I used here. I have a few in stock and listed in my online shop, click here to buy (Sold Out), but you can get the same design here]
Try out this delicious Japanese Cheesecake recipe and remember to watch the how-to-bake video for the process and procedure. You should be able to succeed if you follow the instruction to a T.
Japanese cheesecake is best served after it has cooled down and chilled. Enjoy!
Watch “How-To-Bake” Video
Here are some screens captured from the video: