How Does Japanese Cheesecake Rise Without Flour or Baking Powder?
Japanese cheesecake is fluffy and jiggles when you move it, and this version needs just three ingredients. Here's how to make it step by step, and why it rises without flour or baking powder.
Japanese Cheesecake Ingredients
You only need three ingredients: 120 grams of cream cheese, 120 grams of white chocolate and three eggs.
Each ingredient has a job. The white chocolate provides the sugar, so there's no need to add any more. The eggs give the cake its structure.
The recipe contains no flour. If you avoid gluten, check the label on the white chocolate before using it.
Step 1: Melt the Cheese and Chocolate
Melt the cream cheese and white chocolate in a bain-marie. Stir until the mixture is smooth.
Take the bowl off the heat. Then add the egg yolks one at a time, mixing well after each one.
Step 2: Whip the Egg Whites to Soft Peaks
This is the most important step. Whip the egg whites only to soft peaks: when you lift the whisk, the tip should fold over.
A common mistake is whipping them until they're so stiff you could turn the bowl upside down. Stiffer doesn't mean fluffier. Stiff egg whites rise too quickly in the oven, and the cake cracks and sinks.
Add the egg whites to the cheese mixture in three batches. Use a folding motion so you don't knock out the air.
Step 3: Bake in a Water Bath
Pour the mixture into a 15-centimetre tin lined with baking paper. Place the tin on a tray filled with two fingers' depth of hot water.
Use the oven without the fan and follow these times: 15 minutes at 170 degrees, 15 minutes at 160 degrees, and another 15 minutes with the oven switched off.
Don't open the oven door at any point, not even to check on it.
Step 4: Chill in the Fridge
Once the baking time is up, leave the cheesecake in the fridge for four hours before serving.
Why It Rises Without Flour or Baking Powder
The cake rises thanks to the air in the whipped egg whites. It doesn't need baking powder.
The water in the tray slows down the heat. This lets the egg set slowly and trap that air without letting it escape. That's why the final texture is so light and the cake jiggles on the plate: it's well-cooked air.
Frequently asked questions
What ingredients are in 3-ingredient Japanese cheesecake?
It contains 120 grams of cream cheese, 120 grams of white chocolate and three eggs. The chocolate provides the sugar and the eggs provide the structure.
Why does Japanese cheesecake crack and sink?
It usually happens because the egg whites have been overwhipped. Stiff egg whites rise too quickly in the oven, and then the cake cracks and sinks; they should only be whipped to soft peaks.
What temperature do you bake Japanese cheesecake at?
With the oven fan off, 15 minutes at 170 degrees, 15 minutes at 160 degrees and 15 minutes with the oven switched off, in a water bath and without opening the door.
Is this Japanese cheesecake suitable for people with coeliac disease?
The recipe contains no flour. If you avoid gluten, check the label on the white chocolate you plan to use.
Informative article written with the help of AI tools from the verified script of the video. The video is in Spanish.