Japanese Yuzu Cheesecake with Fresh Berries Recipe
A light and fluffy Japanese cheesecake, also known as chizu keki, known for its delicate texture and subtle sweetness. This recipe uses a water bath baking method to achieve its signature spongy and creamy consistency, enhanced with a hint of yuzu for a refreshing citrus note. Perfectly topped with fresh strawberries, blueberries, and mint leaves, it makes a delightful dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
Scale
Cheesecake Batter
- 250g soft cheese, at room temperature
- 35g unsalted butter, at room temperature
- 60ml milk
- 3 eggs, separated
- 2 tbsp yuzu juice
- 20g cornflour, sifted
- 15g plain flour, sifted
- 75g golden caster sugar
Decoration
- Strawberries
- Blueberries
- Mint leaves
Instructions
- Prepare the oven and cake tin: Preheat the oven to 200C/180C fan/gas mark 6. Line the base and sides of an 18cm springform cake tin with baking parchment and wrap the outside of the tin with foil to make it watertight for the water bath.
- Melt and mix wet ingredients: Fill a small heatproof bowl or pan with just-boiled water. Place the soft cheese, butter, and milk in a large heatproof bowl and set it over the pan of hot water. Leave for a few minutes to melt the butter, then stir with a spatula until smooth. Remove from heat.
- Combine cake batter base: Add the egg yolks and yuzu juice to the melted mixture and gently mix. Sift and fold in the cornflour and plain flour until just combined. Strain the batter through a sieve into another bowl to ensure smoothness. Chill in the fridge while preparing the egg whites.
- Whisk egg whites: In a clean bowl, whisk the egg whites gradually adding the sugar until soft peaks form, being careful not to over-whisk.
- Incorporate egg whites: Stir one-third of the egg white mixture into the cheese batter to loosen it, then gently fold in the remaining egg whites in two batches to create a light, airy batter.
- Prepare for baking: Pour the batter into the prepared cake tin. Place the cake tin inside a medium roasting tin and fill the roasting tin halfway with just-boiled water to create a water bath.
- Bake the cheesecake: Bake for 20 minutes at 200C, then reduce the temperature to 110C/90C fan/gas mark ¼. Continue baking for 1 hour or until the top is golden and the cake is set.
- Cool the cheesecake: Remove the cake tin from the water bath immediately and carefully remove the foil. Let the cheesecake cool completely in the tin to prevent shrinking.
- Decorate and serve: Once cooled, decorate the cheesecake with fresh strawberries, blueberries, and mint leaves. Store covered and chilled for up to five days.
Notes
- Ensure the cream cheese and butter are at room temperature for smooth blending.
- Use a water bath to prevent cracking and to maintain moisture in the cheesecake.
- Be gentle when folding in egg whites to preserve the light texture.
- Cover and chill the cheesecake if not serving immediately; it tastes even better after resting.
- Wrapping the cake tin with foil is crucial to avoid water leaking into the batter.
Keywords: Japanese cheesecake, chizu keki, light cheesecake, water bath cheesecake, fluffy cheesecake, yuzu cheesecake, Japanese dessert
