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 a delicious dessert. This type of cake has one or more layers and the main layer is firmer mixed with fresh and soft cheese. The cheeses that are commonly used are cottage cheese, cream cheese or ricotta (these cheeses are nobler and softer, ideal for this type of sweet).
Let's see some interesting facts about this dessert, in particular the Japanese cheesecake, how it's made and suggestions for where you can find it.
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 making cheesecake. And the first cheesecake recipes are found in the books “Cato a person aged” (in reference to Cato, an emperor, senator and Roman historian) and “De Agri Cultura” (oldest work in Latin prose). At least 20 countries have their own versions of cheesecake.
These two works have recipes for the desserts of libum, savillum and placenta (several layers of dough mixed with cheese and honey), which are very similar to the cheesecake we know. But there are also claims that cheesecake is part of American cuisine, for example, renowned chef Heston Blumenthal believes in this idea because in a cookbook from the year 1390 called "Forme 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 biscuits or puff pastry or sponge cake and can be baked 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, biscuits and several options.
Japanese cheesecake is also known as sufflé 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. In the recipe there is less cheese and sugar.
Although it has the name in English of cheesecake (cheese cake), this dessert does not fall into the category of cake, but 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 egg whites and yolks are whipped separately and the dessert is made in a bain marie. But it wasn't until 1990 that Japanese cheesecake gained worldwide notoriety, because of 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 in Japan. But it was only in 1990 that it became better known. Outside 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, as well as 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 demand for this dessert soared, queues at the establishment were huge. So it was limited to only one Japanese cheesecake per person. In 2015, the first Tio Tetsu's Cheesecake was opened outside of Asia, in Toronto, Canada. There are 45 sales outlets across Japan.
There are 11 sites in Malaysia, 9 in Indonesia and 8 in Taiwan. In 2016, stores opened in Sydney and at the end of 2017 in Melbourne and Auckland. There are also branches in Waikiki, Los Angeles. An outlet opened in 2019 in Lahore.
japanese cheesecake recipe
Ingredients for making 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 for 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 the oven on to 150ºC and place a baking tray with water inside it, to cook this recipe in a bain-marie. Line a round cake tin with parchment paper, at the bottom and sides.
- Aside beat the egg whites and, when they are firm, add the sugar little by little, without stopping to beat.
- When they are ready, add the egg whites little by little to the cake dough, gently incorporating so they don't lose their breath.
- Place the cake pan inside the pan with water and bake in the oven at 150ºC for 60 minutes. (The time to bake the cheesecake can vary. Therefore, after 50 minutes, chop the cake with a toothpick to confirm whether it is ready or if it needs to continue baking.)
- When the japanese cheesecake cake is roasted, open the oven door and allow it to cool without taking it out of the oven, so that it does not suffer a thermal shock and end up withering.
If you also want the Japanese chocolate cheesecake recipe, I'll leave the video below also from Tudo Recipes.
Sources: Wikipedia / All Recipes
Have you tried Japanese cheesecake or any other version of this dessert? Tell me what you think!!