Things to know about Chīzukēki Recipe
Japanese Traditional Light Cheesecake from Hakata – Chīzukēki is not very sweet with a light flavor compared to the American style cheesecake. It is fluffy and airy in texture that is very close to a soufflé as it gets out of the oven and will turn out like a chiffon cake once chilled.
The authentic recipe of light cheesecake from Japan was originally crafted by a chef named Tomotaro Kuzuno. The German variant of cheesecake inspired him after his trip to Berlin during the 1960s. The Japanese style separates the egg white and the egg yolk and bakes it using the bain-marie method. The cake became famous worldwide in the 1990s because of the bakery Uncle Tetsu’s Cheesecake from Hakata in Fukuoka Prefecture.
Heavenly Japanese Traditional Light Cheesecake from Hakata. Authentic Recipe of Chīzukēki.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
Batter
- 200 grams (7.05 oz) Cream Cheese Room temperature
- 4 pcs Egg Yolk
- 20 grams (0.71 oz) Caster Sugar – Superfine Sugar – Baker´s Sugar
- 100 mL (3.38 floz) Whipping Cream – Heavy Cream
- 100 mL (3.38 floz) Milk
- 1 tbsp Lemon Juice
- 2 tsp Lemon Zest
- 1/3 cup All Purpose Flour – Plain Flour
- 4 tsp Cornstarch
Meringue
- 4 pcs Egg White
- 1/4 tsp Cream of Tartar
- 4 tbsp Caster Sugar – Superfine Sugar – Baker´s Sugar
Apricot Glaze
- 2 tbsp Apricot Jam
- 1 tbsp Water
Instructions
Preparation
- Prepare and measure all ingredients accurately ahead of time.
- Prepare a 7-inch (17 cm) round cake pan with 3 inches (7.5 cm) in height.
- Brush/grease the pan with butter and put parchment paper at the bottom, set aside inside the fridge.
- Separate the yolk and egg white. Refrigerate the egg white. Cold egg white creates finer meringue.
- Sift the flour together with the cornstarch.
Batter
- Using a wooden spatula, stir and soften the cream cheese until it becomes very smooth in texture.
- In a bowl, combine the milk and the heavy cream.
- Slowly, pour the milk-cream mixture into the cream cheese and mix well.
- Alternately add the sugar and the egg yolk in three batches and mix well.
- Strain the batter using a fine-mesh strainer into a large mixing bowl to remove the lumps.
- Add the lemon zest and juice into the batter, and mix well.
- Add the sifted flour and cornstarch into the batter in three batches. Make sure not to over-mix.
Meringue
- Using a stand mixer with a whisk attachment, at medium speed, whip the cold egg white until bubbles form on top.
- Add the cream of tartar and continue whipping for 1 minute.
- Add the sugar in four batches. Continue whipping until soft peaks (when you lift the whisk, the egg whites will have a tail-like that bends a little).
Folding
- Gently fold 1/3 of the meringue into the batter using a hand whisk.
- Fold in another 1/3 of the meringue into the batter.
- Pour the batter into the remaining meringue and fold. Make sure to not over-mix to avoid deflating the meringue.
- Your batter should be airy and fluffy.
Baking
- Preheat the oven temperature to 338°F (170°C).
- Pour the cream cheese mixture into your prepared round cake pan and leave at least 0.6 inches (1.5 cm) space from the top of the pan.
- Tap the pan two times to release air bubbles.
- Reduce oven temperature to 320°F (160°C). Bake it using the bain-marie method/water bath for about 20 minutes.
- After 20 minutes, without opening the oven, reduce the oven temperature to 284°F (140°C) and continue baking for 55 minutes, then turn off.
- Do not take out the cheesecake and leave it inside the oven for another 30 minutes to cool down.
- Remove the pan from the water bath and let the cake cool down in the oven.
- Once cooled, store the cake in an airtight container without removing it from the pan. Refrigerate overnight.
- The next day, remove the cake from the pan.
- Combine the apricot jam and water.
- Brush the top of the cake with the apricot jam mixture.
- Ready to serve!
NOTES
— Specific Atributes of This Recipe:
Nutrition
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