Fresh Strawberry Japanese Cheesecake Recipe : Make a jiggly strawberry cotton cheesecake #withme 🍓🎂

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Hi friends! When we visited Japan in February, we had so many pink strawberry desserts. There’s something aesthetic and appealing about pink food. When you puree fresh strawberries and reduce the puree, and then mix it into cake batter, you can make a surprisingly refreshing and delicious pink strawberry cake! I present to you a pink strawberry Japanese cheesecake. The pinkness and flavor come from real fruits. What is a Japanese cheesecake, you ask. Well the main difference between a Japanese cheesecake and a Basque or New York style cheesecake is that it is lighter, chiffon-light when it comes out of the oven, and requires more eggs and beaten meringue and less cream cheese.

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Desserts

Japanese

Strawberry Japanese Cheesecake Recipe : Pink Strawberry Cotton Cheesecake + Dalgona Strawberry Milk🍓https://www.youtube.com/watch?v=syDlek26VDs&t=125shttps://i.ytimg.com/vi/syDlek26VDs/hqdefault.jpg?sqp=-oaymwEjCPYBEIoBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLDJSzJhRcdmWtCY9ZnA_TABGAlXqQ

Yield: serves 6-8 people

Author: Kat Lieu

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Fresh Strawberry Japanese Cheesecake

Prep time: 20 MinCook time: 70 MinTotal time: 1 H & 30 M

This summer, make a bouncy, fluffy Japanese cheesecake with fresh strawberries. This cake smells like a field of strawberries! It is light and refreshing, and sure to delight your guests, or the people you're at home with! Start by making a strawberry reduction the night before you bake the cake. Enjoy the cake when it's hot out of the oven (it will be chiffon-like in texture) or refrigerate it to enjoy it as a lighter cheesecake. Pair with a cup of earl gray tea or a glass of dalgona strawberry milk!

Ingredients

Egg white meringue (Beaten egg whites)🥚

• 4 egg whites 🥚 
• 1/4 tsp (.85g) cream of tartar (or vinegar or lemon juice) 
• 1/8 cup (12.5g) granulated sugar

Cake Batter

• 3 egg yolks (save the fourth yolk for something else)
• 4 oz cream cheese (1/2 bar)
• 1/8 cup (27.5g) butter
• 1/4 cup (55g) milk
• 1/8 cup (12.5g) granulated sugar
• 2 tbsp (15g) corn starch
• 1/4 cup (34g) flour (all-purpose is fine, or cake flour, or gluten-free flour)
• 1/4- 1/2 cup of strawberry reduction syrup

Instructions

Strawberry Japanese Cotton Cheesecake

1. The night before, I blended about a cup of strawberries with some watermelon and raspberries. Then I heated this puree with some sugar in a pot over low heat. I allowed the puree to evaporate, reducing it into a thicker mixture. Then I strained the mixture and kept the remaining “syrup” or reduction. I added one drop of red food coloring.
2. Preheat oven 345-365F. Use one 6-inch cake pan. Line the cake pan with parchment paper (NOT WAX PAPER), rim and bottom. Separate 4 eggs. Place 3 egg yolks in a bowl, and 4 egg whites in a mixer bowl. Prepare a bain-marie by putting water in a deep rectangular baking pan or dish.
3. Place the butter, cream cheese into a pot over low-heat. Allow the ingredients to melt, and mix together into a beautifully smooth batter mixture. Add 1/8 cup granulated sugar and mix together.
4. Remove the pot from heat, and add the egg yolks into the batter mixture. Mix well, but gently.
5. Add the cornstarch and flour into the powder. Once again, mix well. Clumps should disappear. Add the strawberry milk mixture. Mix well. The batter should be smooth. You do not have to strain this mixture. (See video) The beaten egg white will thicken the batter. Add the strawberry reduction, mix, and then add milk and mix.
6. Set batter aside as you beat the egg whites into glossy stiff peaks that don't move or budge (see video). Beating eggs is a slow gradual process (8-12 minutes). Add cream of tartar after you see some foam, and add sugar after the egg whites become foamier and whiter. Once you achieve stiff peaks, place some beaten egg white into the batter and mix together.
7. Repeat the above step two to three more times.
8. You don’t want to over mix the batter. Pour the batter into the rest of the egg whites and mix together using folding techniques. You don’t want to over-mix or under mix. If you over mix, the cake will not rise. If you under-mix, your cake will be uneven. The egg white will float to the top and you’ll have meringue-like cake at the top, and a dense cheesecake at the bottom.
9. Pour the well incorporated, but not over-mixed batter into the baking pan(s).
10. Bake bain-marie style for 25 minutes 345-360F (Depending on your oven, you may have to adjust the temperature.) After 25 minutes, your cake should rise. (My cake rises by 10-12 minutes.) If it has not risen yet, allow it to stay at the same temperature and give it time to rise, or you might have to raise the temperature if it doesn't rise at all, or unfortunately you may have over-mixed your final batter, or your egg whites were not beaten to stiff peaks. Once the cake rises nicely, crack open the oven door slightly and keep it opened for 10 seconds (approximately). Lower the oven temperature to about 245-265F, depending on your oven and bake for an additional 45-55 minutes. If your cake top is cracking, the temperature is too high. If the cake is not browning, temperature is too low, or the parchment paper around the rims is too high. If your cake is still wet after 45 min, keep the cake in the oven for longer. Do not attempt to flip a wet cake! Disaster will result!
11. Alternatively, you can also bake at very high temp- 15 minutes 385F, open oven door, lower temp to about 300, bake for another 15 minutes, and then lower temp again to 225-265 and bake for at least 45 min. This all depends on your oven. Some people also start at 325F and end at 285F. Experiment please.
12. Allow your cake to rest after baking for about 10 minutes. Remove from the oven. Be careful and use oven mitts as needed. The steam from the Bain Marie can burn you. I burned my hand today. Place a sheet of parchment paper over the cake. Place a plate over the cake and parchment paper. Flip the cake upside down so the top of it is now the bottom, while resting on the parchment paper over the plate. Remove the cake from the pan by sliding it out, or gently shaking it out. Be gentle when flipping the cake. I’ve seen someone’s whole hand print embedded on the cake.
13. Remove the wet parchment paper from the cake, replace the bottom parchment paper of the cake. Now place another plate— the presentation or serving plate, on top of the cake. It should be on top of the bottom of the cake. Flip the cake again, carefully. Play with the bouncy jiggly-ness of the cake. Serve when still warm, or chill in the fridge. It won’t be bouncy or fluffy after chilling though!

Notes:

Egg whites must be stiff! It takes a while to beat egg whites to stiff peaks. The trick is to start on medium speed and add in cream of tartar or lemon juice after you see some foaming, and add the sugar gradually after you see the egg whites become whiter and foamier. Even when you think you’ve achieved stiff peaks, beat for a little longer, but not on max speed. Once the egg whites are over-beaten, the meringue is water and gritty and your batter will be watery/bubbly. Your cake will most likely be flat. Large cake pans result in flatter cakes.

https://www.philandmama.com/adventures/2020/5/23/fresh-strawberry-japanese-cheesecake-recipe-make-a-jiggly-strawberry-cotton-cheesecake-withme-

Recipe COPYRIGHT © PHILANDMAMA.COM 2020, Phil and Mama, LLC. All rights reserved. You may not use any photographs of Phil and Mama Kat without both verbal and written consent from the owners of www.philandmama.com.

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Beautiful strawberry Japanese cheesecake

Common Japanese cheesecake baking problems and Japanese cheesecake troubleshooting guide

Why is my Japanese cheesecake not rising?
Make sure to bake the cake mid-rack in the oven, and in a water bath or Bain Marie. The egg white beating process and then folding it into the batter are also key to the success of your Japanese cheesecake. The egg whites must be beaten to stiff peaks and the folding process requires you to fully incorporate the egg whites into the batter, without over-mixing your final batter. Your oven temperature may also be too low.

Why does my Japanese cheesecake have a dense bottom?
Your Japanese cheesecake will have a dense bottom when you don’t fully incorporate the beaten egg white into the batter, leaving you with free floating meringue in the batter to floats to the top. The cake will have a light and fluffy top and a dense layer on the bottom.

Why did my Japanese cheesecake deflate?
The key to having a cake that rises and doesn’t drastically deflate is baking in a water bath, beating the egg white meringue to stiff peaks, mid-rack baking, and not having too high of a parchment paper rim. The mixing of the final batter will also affect your cake; over-mixing the batter will lead to a flatter cake. Drastic quick changes in temperature can also affect the cake and make it deflate. Corn starch is helpful in keeping the cake’s shape.

Why is my Japanese cheesecake’s final batter so watery?
Check your egg white meringue again. Was it beaten to stiff peaks? Or was it over-beaten? The water starts leaking out of egg whites when they are over beaten. Unfortunately that will affect your cake.

Why is my Japanese cheesecake still watery after baking?
Your oven temperature may have been too low. Your cake needs more time in the oven. Do not attempt to flip the cake when it is still wet in the middle.

Why is the top of my Japanese cheesecake not browning?
Your oven temperature may be too low and you may need to keep the Japanese cheesecake in the oven for a bit longer. Make sure the parchment paper rims are not too high. That prevents the cake’s top from browning.