The Japanese cheesecake is characterized by its spongy, light, fluffy, soft, creamy, and moist texture. Who wouldn’t crave such a mouth-melting dessert? Baking such a dessert at home not only saves a lot of money but also makes you feel proud and confident of your baking skills. There is no need to mention that you will receive a lot of praise when you serve this cake at parties and family gatherings. Now it seems difficult to bake such an intricate product with a fluffy texture at home. There are a lot of possible mistakes that can ruin all your efforts. But here we are to help with the Galaxy Gas Nitrous Recipe: Japanese Cheesecake!
Our Galaxy Gas Whipped Cream Dispenser will incorporate just the right amount of Nitrous Oxide (N2O) into your Japanese cheesecake mixture to let it retain its fluffiness for sure. This Japanese delicacy is a bit tricky when you bake it at home or even at your bakery. With practice, you eventually learn to bake a Japanese Cheesecake that is perfectly cooked from all the sides and has a light, fluffy texture from the inside with no visible air bubbles.
⦁ Whipped Cream Canister
⦁ Whipped Cream Charger
- Milk – ½ cup
- Full fat cream cheese – 1 cup
- Egg white – ½ cup
- Flour – ¼ cup
- Sugar – 2 ½ tablespoons
- Baking powder – ¼ teaspoon
- Combine all the ingredients in a bowl.
- Pour in a 0.5 L Galaxy Gas Whipped Cream Dispenser and keep in the refrigerator for two hours or until chilled.
- until chilled.
Take out the whipped cream dispenser from the refrigerator and charge with one Galaxy Gas Whipped Cream Charger.
- Shake vigorously about eight to ten times.
- In a baking tray, layer your favorite fruit, preferably use plums or peaches.
- Dispense the cheesecake mixture directly over the fruit to make a layer.
- Keep in a preheated oven at 220 degrees for ten minutes.
- Serve warm; you can drizzle any fruity sauce over the cheesecake to enhance its flavor.
What is the difference between a Japanese cheesecake and a regular cheesecake?
The major difference between Japanese cheesecake and regular American cheesecake is that the Japanese counterpart has no crust. It gets its foamy texture from egg whites. It has a lesser amount of cream cheese than the standard cheesecake we eat in the US.
Why is it not easy to bake a perfect Japanese Cheesecake?
Japanese Cheesecake blends the qualities of both the Chiffon cake and the Cheesecake. Therefore you will face all the problems which you face while baking either of them. If you do not beat the egg whites just to the right texture or your folding technique deflates the air bubbles, the cheesecake won’t come out soft and fluffy. The other common problem with Japanese cheesecake making is the incorrect temperature or insufficient time.
How can you make the Japanese Cheesecake fluffy and creamy?
If you are making Japanese cheesecake without the Galaxy Gas Whipped Cream Dispenser, you must beat your egg whites so that they form stiff peaks. Remember that this cake has a considerable amount of dairy fat. Therefore the air pockets should be able to withstand the folding procedure.
If your cake becomes dense and you are not getting the desired fluffiness even after beating your egg whites stiff, use the Galaxy Gas Whipped Cream Dispenser to ensure a fluffy and spongy texture in the cake.
Is it necessary to bake the Japanese cheesecake in a water bath in an oven?
Baking experts believe that the Japanese cheesecake requires slow and gradual heating. Without a water bath, the sides and surface of the cake will bake quickly, leaving the central part of the cake undercooked. The steam from the water bath lets the cake cook equally from the center and its edges. However, if you use the water bath technique for baking the Japanese Cheesecake, make sure to use a solid-bottom cake pan instead of pans with removable bottoms as the water may leak into the pan make its bottom soggy.
Why does my Japanese Cheesecake sink from the center?
A cheesecake that becomes shrunken or collapsed from the center is primarily due to the incorrect baking temperature (Mostly if the temperature is too high). Baking a Japanese cheesecake requires patience. You should never open the oven too soon. Neither should you take out the cake from the oven unless it is fully cooked? The cake may seem very nicely cooked from the outside, but you need to remember that the Japanese cheesecake requires a lot of time to become fully cooked from the center. Taking out undercooked cake is the major reason for its shrinking from the center.
How to check whether the cake is fully baked from the center?
Under controlled temperature, the cake is likely to rise slowly. When the cake rises fully, gently press it with your finger from the center. If the cake springs back, it means that the center part is cooked, and you can take out the cake from the oven. Needless to mention, the cake should have a nice golden color at the top and the edges.