Japanese cheesecake ( スフレチーズケーキ ) has its peculiarities compared to other countries. Each place has its way of making the delicious dessert. This type of cake has one or more layers and the main layer is firmer mixed with fresh, soft cheese. The cheeses that are usually used are cottage cheese, cream cheese or ricotta (these cheeses are nobler and softer, ideal for this type of sweet).
Let's see some curiosities of this dessert, especially Japanese cheesecake, how it's made and suggestions for where you can find it.
cheesecake history
Evidence shows that cheesecake originated in Ancient Greece. But the first cheesecake was only mentioned by the Greek physician Aegimus in the 5th century BC, he even wrote about a book talking about the art of cheesecake making. And the first cheesecake recipes are found in the books “Cato the Elder” (in reference to Cato, a Roman emperor, senator and historian) and “De Agri Cultura” (oldest work of Latin prose). At least 20 countries have their own versions of cheesecake.
These two works have the recipes for the desserts of libum, savillum and placenta (several layers of dough mixed with cheese and honey), which is very similar to the cheesecake we know. But there are also claims that cheesecake is part of American cuisine, for example the renowned chef Heston Blumenthal believes in this idea because in a cookbook from the year 1390 called "Form of Cury" a recipe similar to cheesecake was found. In the book the recipe is called sambocade and has in its composition elderflower and rose water.
The common version for us today also has cookies or puff pastry or sponge cake and can go in the oven or not, but always refrigerated to maintain its structure and character. It is sweetened with sugar and flavored in a variety of ways such as lemon, chocolate, vanilla, spices, pumpkins and many others. And on top of the cheesecake can come fruits, jellies, nuts, cookies and various options.
japanese cheesecake
Japanese cheesecake is also known as souffle-style cheesecake, cotton cheesecake or light cheesecake. These names are in reference to the softness and lightness of this dessert. the cheesecake from japanese cuisine it is softer, less sweet and less caloric than the American version. The recipe includes less cheese and sugar.
Although it has the English name of cheesecake (cheese cake), this dessert does not fall into the category of cake, but of a cream pie. Due to the amount of eggs, absence of flour, not having to go to the oven and other factors. Cheesecake that doesn't go in the oven is called rare cheesecake (レアチーズケーキ). The Japanese cheesecake recipe was created by chef Tomotaro Kuzuno who was inspired by a käsekuchen (German) cheesecake during a trip to Berlin in the 1960s.
The recipe includes cream cheese, butter, sugar and eggs. Japanese cheesecake has a fluffy texture because the white and yolk are beaten separately and the dessert is made in a bain-marie. But it wasn't until 1990 that the Japanese cheesecake gained worldwide notoriety, because the bakery Tio Tetsu's Cheesecake, which has this dessert as a specialty.
Uncle Tetsu's Cheesecake
Tio Tetsu's Cheesecake Bakery (てつおじさんの店) was established in 1947 located on Oyafukou Street in Hakata of Fukuoka Japan. But it wasn't until 1990 that he became better known. Outside of Japan, the brand already has at least 70 stores in places like China, Hong Kong, Singapore, Taiwan, Thailand, Malaysia, Philippines, Cambodia, New Zealand, Australia, Canada, Pakistan, Saudi Arabia and Qatar.
The design of the environment consists of a very cozy interior in red and white colors, in addition to open plan kitchens that allow customers to see the desserts being prepared. The Chinese market joined Tio Tetsu's Cheesecake Bakery in 2013 expanding into Shanghai.
As the demand for this dessert increased so much, the lines at the establishment were huge. So it was limited to just one Japanese cheesecake per person. In 2015, the first Tio Tetsu's Cheesecake outside of Asia was opened in Toronto, Canada. There are 45 outlets across Japan.
There are 11 points in Malaysia, 9 in Indonesia and 8 in Taiwan. In 2016 they opened stores in Sydney and in late 2017 in Melbourne and Auckland. There are branches also in Waikiki, Los Angeles, An outlet opened in 2019 in Lahore.
Japanese cheesecake recipe
Ingredients to make Japanese Cheesecake Cake (Recipe from Tudo Recipes)
- 6 eggs
- 60 grams of cornstarch
- 60 grams of wheat flour
- 250 grams of cream cheese
- 120 grams of sugar (¾ cup)
- 50 grams of butter
- 100 milliliters of milk
- lemon juice
Way of doing
- sift the wheat and the cornstarch to a bowl. Reserve.
- hit well cream cheese, butter and milk separately.
- Separate the whites from the yolks, beat the yolks and add to the previous ingredients, along with the lemon juice. Hit it again. Also add the flour little by little while stirring.
- At this point, turn on the oven to 150ºC and place a roasting pan with water inside it, to cook this recipe in a bain-marie. Line a round cake pan with parchment paper, at the bottom and sides.
- Separately, beat the egg whites and when they are firm, add the sugar little by little, beating constantly.
- When they are ready, add the egg whites little by little to the cake batter, delicately incorporating so you don't lose your breath.
- Place the cake form inside the baking dish with water and bake in the oven at 150ºC for 60 minutes. (The baking time for the cheesecake may vary. So, after 50 minutes, prick the cake with a toothpick to confirm if it's done or if you need to continue baking.)
- When the japanese cheesecake cake it is baked, open the oven door and let it cool without taking it out of the oven, so that it does not suffer a thermal shock and end up wilting.
If you also want the Japanese chocolate cheesecake recipe I'll also leave the video below from Tudo Recipes.
Sources: Wikipedia / All Recipes
Have you tried Japanese cheesecake or some other version of this dessert? Tell me what you think!!
