Dish · japanese
Japanese Cheesecake
A souffle-style cheesecake, light and jiggly, made by folding whipped egg whites into a cream cheese batter and baking it in a water bath.
Where it comes from
Japanese cheesecake reworks Western cheesecake with a meringue base for a spongier texture, and its wobble became its main selling point, especially after chains such as Uncle Tetsu popularized it abroad.
What cooks argue about
Cooks argue over the water bath temperature and whether to crack the oven door partway through cooling, since a fast temperature drop causes the cake to sink and wrinkle.
Versions
Nobody has published a japanese cheesecake here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
cream cheese
egg
cake flour