Ce Japanese cheesecake with its airy texture is a real concentrate of sweetness ... It will please the greatest number, it is low in calories and low in sugar.
I am sometimes asked for lighter recipes that would be just as tasty as the others. Impossible do you think? Not that much with this Japanese cheesecake recipe which is rather light.
What is a Japanese cheesecake?
It is a cheesecake but it has a particular texture. This Japanese version cheesecake contains less cream cheese and sugar than the classic version of the Anglo-Saxon cheesecake. I would say it's a hybrid between soufflé and cheesecake!
This foamy texture is obtained by separating the egg whites from the yolks at the time of preparation. The whites are whipped until stiff, then added at the last minute. This is what lightens the texture a lot. At the tasting, we get something very light.
How to prepare a Japanese cheesecake?
First, the mixture is prepared from cream cheese, cream and egg yolk. We then incorporate the flour, vanilla extract and milk.
In another container or with the robot, the whisked egg whites with the sugar to then incorporate them into the preparation (delicately). I intentionally used a narrow mold of 15 cm in diameter because I wanted a rendering. The dough must then be poured into this buttered and lined mold and then put in the oven water bath. This is important to have the right texture in the end result.
I chose to accompany this Japanese cheesecake with a light whipped cream made from coconut milk and cut fruits, mango in this case. These are flavors that go so well together, and make us travel in the blink of an eye!
Other recipes to try
If you like this kind of fruity recipes, I also advise you to discover these Lemon meringue and ginger tarts, this Raspberry mascarpone tart on Breton palet, this Passion fruit, vanilla and coconut tart.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your Japanese cheesecakes!
Japanese Cheesecake, Mango & Coconut Chantilly
- 100 g of plain Philadelphia type fresh cheese
- 50 g semi-thick full cream
- 20 g soft butter
- 2 egg yolks
- 20 g of flour
- 100 ml of milk
- 1/2 tsp natural vanilla extract
- 2 Egg whites
- 40 g powdered sugar
- 400 ml very cold, non-lightened coconut milk
- 10 cl full semi-thick cream
- Agave syrup for sweetening according to taste
- 1 mango, diced
- Preheat the oven to 160 ° traditional heat. Grease a simple 15cm diameter mold and place a round of baking paper in the bottom.
- In a bowl, whip the cream cheese, cream and butter to obtain a homogeneous cream. Add the yolks and mix well. Incorporate the flour, then the milk and vanilla.
- Beat the egg whites with the sugar (not too firm to incorporate them well afterwards). Add these beaten whites little by little to the previous mixture, going very slowly so as not to break them. Pour the mixture into the buttered mold. Place the mold in a larger oven dish and add hot water to this oven dish about 3cm high.
- Bake for 15 minutes at 160 ° then 1 hour at 150 °. Test the cooking by inserting a wooden pick in the center of the cheesecake: if it comes out dry, it is done, otherwise continue cooking. Do not open the door immediately to avoid a temperature shock and see it deflate, leave it in the oven off for several minutes. Then put to cool on a rack then put in the fridge before unmolding.
- Prepare the whipped cream by collecting the solidified part of the can of coconut milk (do not use the coconut water contained in the can). Add the cream and agave syrup then whip in a food processor for a few minutes to obtain a soft whipped cream.
- Garnish the top of the cheesecake with coconut whipped cream then place the cut fruit.