Japanese Style Baked Cheesecake
Japanese Style Baked Cheesecake is a light, creamy, and delicious dessert made with cream cheese, white chocolate, and heavy cream. This elegant Japanese dessert has a perfectly smooth texture, a golden-brown top, and a melt-in-your-mouth flavor that’s perfect for any occasion.
This Japanese-style baked cheesecake is a delightful fusion of creamy richness and light, airy texture. Made with a blend of cream cheese, white chocolate, and heavy cream, it offers a perfectly balanced sweetness and a melt-in-your-mouth experience. Unlike traditional dense cheesecakes, this version incorporates cornstarch and eggs for a silky-smooth, custard-like consistency. Baked in a water bath to ensure an even, velvety texture, its golden-brown surface adds a hint of caramelized flavor, making it irresistibly delicious. Whether served as a dessert for special occasions or as a treat with tea, this cheesecake is the epitome of Japanese elegance and flavor harmony.
Ingredients
- Cream Cheese: 450 grams
- Sugar: 100 grams
- Eggs: 4
- Cornstarch: 30 grams
- White Chocolate: 100 grams
- Heavy Cream: 240 grams
Nutritional Information
- Calories: 290
- Protein: 6g
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Sugar: 15g
- Fiber: 0g
- Cholesterol: 110mg
- Sodium: 150mg
Directions
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In a mixing bowl, combine the cream cheese and sugar using a spatula until smooth. Add the eggs and cornstarch, and whisk until the mixture forms a uniform batter.
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In a separate bowl, melt the white chocolate and heavy cream together in the microwave for 1 minute, stirring until fully blended. Gradually add the cream cheese batter into the melted chocolate mixture and mix well.
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Prepare a baking tray by placing a tiffin (or cake mold) in the center. Pour the batter into the tiffin. Fill the tray with hot water to create a water bath.
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Bake in a preheated oven at 170°C for 50 minutes. Once baked, allow it to cool completely before serving.
