Cheese cake – an alpine cake, reworked in Japan
A Japanese chef discovered cheese cake in Germany – and made his own fantastic version
Cheese cake is a very common cake in the alpine region, you can get it literally everywhere. There is practically no restaurant, cafe or cake shop without cheese cake. But we found a souffleé cake version of it and we think that this is the best version we ever tried. In the 1960ies, the Japanese chef Tomotaro Kuzuno fell in love with German cheese cake during a stay in Berlin. Back in Japan, he reworked the German more solid variant to a Japanese souffleé, and he did a fantastic job with it.
This is so fluffy!
The cheesecake from Tomotaro Kuzuno’s recipe takes a little more effort to bake, or rather cook, but it’s worth the effort! This cake is an airy and palate-pleasing dream with the full flavour of a cheesecake but with the lightness of a cloud. Back in Japan, he sublimated the massive pastry: with beaten egg whites and a bain marie, the Japanese cheesecake created by Kuzuno left all earthiness behind. A cake emerged from the steam, airy and light as fluff, which, fresh from the oven, almost melts in the mouth. The heat escaping the cake smells sweet and of cream and egg.
Japanese cheese cake
- 6 eggs
- 160 g sugar 60 g + 100 g
- 200 ml cream
- 350 g cream cheese
- 60 g soft butter
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 60 g wheat flour
- 20 g cornflour
- 1 pinch of salt
- a little icing sugar for dusting
- Lay two strips of aluminium foil (approx. 40 cm long) crosswise. Place a springform pan (Ø 24 cm) on top and press the aluminium foil all around the pan. Place a deep baking tray in the oven in the lower third of the oven and fill it with water to a height of about two finger widths.
- Separate the eggs, place the whites in a high mixing bowl and set aside.
- Beat the egg yolks in a large mixing bowl with 60 g of the sugar using a mixer until foamy, then add the cream and cream cheese, beat until fluffy. Melt the butter slowly in a small saucepan, do not brown, add and stir. Add lemon juice and lemon zest, stir, sift flour and starch and add, whip until fluffy.
- Beat the egg whites with a pinch of salt and the remaining sugar (100 g, add in three portions) until stiff, fold the whites into the egg yolk cream with a rubber spatula, spread evenly.
- Pour the batter through a sieve (to remove any lumps) into the springform pan, place the springform pan in the water bath and then in the oven, bake at 170 degrees Celsius top and bottom heat (no convection!) for 50 minutes. Watch the surface of the cake, as soon as it browns, cover with aluminium foil.
- Bake at 130 degrees Celsius for another 30 minutes.
- Leave the cake to stand in the switched-off oven for about 15 minutes, then leave to cool and dust with icing sugar if desired. Enjoy it!
This cake is a dream
The Japanese are so crazy about Japanese cheesecake that in Japan’s most famous cheesecake factory, Uncle Tetsu’s (with 80 branches throughout Asia), only one cake per customer is allowed to be purchased. The queues stretch over entire streets, waiting times of three hours are no exception.
It is faster and even more satisfying to bake the cake at home. And the lightness of the fragrant mousse then makes you forget everything heavy for a fleeting moment.
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Japanese cheesecake recipe
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