How to Make Japanese Cheesecake (Fuwa Fuwa)
Cheesecake is a favorite dessert of many people, perhaps because it comes in so many forms. Not only can it be almost any flavor, but it can be prepared in many different ways. The result is various types of cheesecake with their own uniqe textures. Japanese cheesecake is fuwa fuwa. Loosely, this means ‘fluffy-fluffy’ and it lives up to the name. This oneHOWTO recipe for how to make Japanese cheesecake will provide you with a very fluffy and somewhat jiggly cheesecake. See what ingredients you need and how to make it with our easy fluffy and jiggly Japanese cheesecake recipe.
For the first step of this Japanese cheesecake recipe, separate the egg whites from the yolks to use the two ingredients separately during preparation.
Place a pan on low heat. Add and mix the cream cheese, butter and milk to the pan. Cook over low heat and stir so that the ingredients of the Japanese cake are integrated.
While these ingredients are integrating, take a strainer and sift the flour. It will be finer and you will better ensure you don't have any lumps
Once you have the sifted flour, in a separate bowl add the lemon juice, a pinch of salt and the egg yolks. Beat intensely until you get a homogeneous paste. In this step, you can make the Japanese cheesecake in the Thermomix.
When you have the second mix ready, add it to the first mixture made with milk, butter and cream cheese. Mixed all the ingredients and set aside.
To make the Japanese cake you will need a meringue. Place the egg whites separated from the yolks in a bowl. With a whisk or electric mixer, beat the egg whites and add the cream of tartar just when they start to foam. You can also do this step in a Thermomix if you have one.
Keep beating the whites and add the icing sugar little by little, i.e. spoonful by spoonful. Continue beating until the meringue forms stiff peaks and its texture is dense.
For a more detailed guide, take a look at how to make a meringue.
Preheat the oven to 160 ºC/320 ºF. Prepare a cheesecake mold in which you are going to make the Japanese cheesecake by spraying with vegetable oil and lining with baking paper. Pour the meringue into the container that you had reserved for the rest of the cake ingredients and mix it with the rest of the ingredients gently.
For the Japanese cake to set, use the bain-marie technique. Pour hot water into a baking tray about halfway up. Place the mold with the cake in the middle and add more hot water as necessary until it covers the sides. Cover the entire baking tray with aluminum foil and place in the center of the oven.
With the Japanese cake in the oven, bake at 160 ºC/320 ºF for 1 hour and 10 minutes. Do not get impatient. Avoid raising the temperature. Baking longer at lower temperature is the most recommended method for the Japanese cheesecake to be perfectly fluffy.
When the 70 minutes of cooking are over, take the mold out of the oven and wait for it to cool down. Once it is at room temperature, store the cake in the fridge for at least two hours before serving.
Take the Japanese cheesecake out of the fridge and unmold it to cut it into as many portions as you want. For the plating, optionally, sprinkle icing sugar on top of each slice of Japanese fuwa fuwa cheesecake. This is the traditional method of serving.
And you are ready to eat! Enjoy this exquisite Japanese cheesecake with your guests. It is a different way of preparing cheesecake which will undoubtedly go down a storm. Accompany this delicious delicacy with some matcha tea or with your drink of choice.
If you liked this Japanese cheesecake recipe, maybe you'd like to try some desserts from other parts of the world:
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- In the preparation of the meringue of the Japanese cake, the cream of tartar is the ideal ingredient to add after beating the egg whites. It can also be made by adding a little salt if you don't have cream of tartar.
- During the baking of the Japanese cheesecake, you may believe that it is not going to set if you constantly watch it. Don't worry: it will end up setting if you respect the indicated baking times and the indicated amounts of each ingredient. This is a recipe which is best if you use accurate kitchen scales.