Learning Cheesecake Recipes - Japanese Vs. New York

Ingredients

• 2 cups Graham Crackers (crushed fine)
• 6 tablespoons Unsalted Butter (melted and cooled, for crust)
• 2 tablespoons Granulated Sugar (for crust)
• 56 ounces Cream Cheese (full‑fat, room temperature; 7 (8‑oz) packages)
• 2.25 cups Granulated Sugar (for New York filling)
• 0.5 cup All‑Purpose Flour (sifted)
• 1 cup Sour Cream (room temperature)
• 5 Large Eggs (room temperature)
• 1 teaspoon Lemon Zest (optional, adds brightness)
• 160 grams Cream Cheese (softened, for Japanese cheesecake)
• 20 grams Unsalted Butter (melted, for Japanese cheesecake)
• 4 Egg Yolks (separated from whites)
• 4 Egg Whites (whipped to stiff peaks)
• 2 tablespoons Honey (drizzled on Japanese cheesecake after baking)

Instructions

1. Prepare the Graham Cracker Crust

   Place 2 cups of graham crackers in the food processor and pulse until finely ground. Add 6 tbsp melted butter and 2 tbsp sugar, pulse a few more times until the mixture is evenly moistened.

   Time: PT10M

2. Press and Chill the Crust

   Transfer the crumb mixture to a 9‑inch springform pan, pressing firmly with the bottom of a glass or a meat pounder to create an even layer. Refrigerate the pan for 15 minutes to set the crust.

   Time: PT15M

3. Pre‑bake the Crust

   Place the chilled crust in a pre‑heated oven at 350°F and bake for 15 minutes. Remove and let cool while you prepare the filling.

   Time: PT15M

   Temperature: 350°F

4. Soften Cream Cheese for New York Filling

   Allow 56 oz of cream cheese to sit at room temperature for about 10 minutes, then beat with a hand mixer on medium speed until smooth and creamy.

   Time: PT10M

5. Combine Dry Ingredients

   In a small bowl, whisk together 2 ¼ cups sugar, ½ cup sifted all‑purpose flour, and a pinch of salt (optional). Set aside.

   Time: PT5M

6. Add Sour Cream and Egg Mixture

   Add 1 cup sour cream to the softened cream cheese and mix. Then add the five eggs one at a time, mixing on low speed after each addition until just incorporated. Finally, gradually add the dry‑ingredient mixture, mixing until smooth.

   Time: PT15M

7. Optional Lemon Zest

   Stir in 1 teaspoon lemon zest for a subtle citrus note.

   Time: PT1M

8. Bake the New York Cheesecake

   Pour the filling over the pre‑baked crust. Place the springform pan on a sheet pan, add hot water to the sheet pan until it reaches halfway up the side of the springform pan (water bath). Bake at 350°F for 45 minutes, then reduce temperature to 325°F and bake an additional 30 minutes until the center is just set.

   Time: PT1H15M

   Temperature: 350°F then 325°F

9. Cool and Refrigerate New York Cheesecake

   Turn off the oven, crack the door open and let the cheesecake cool in the oven for 1 hour. Then remove, run a thin knife around the edge, release the springform, and refrigerate for at least 4 hours or overnight.

   Time: PT1H30M

10. Prepare Japanese Cheesecake – Melt Butter and Cream Cheese

    Combine 160 g cream cheese and 20 g butter in a heat‑proof bowl. Place the bowl over a pot of simmering water (double boiler) and whisk until smooth and fully melted, about 5 minutes.

    Time: PT5M

11. Incorporate Egg Yolks

    Separate 4 egg yolks from whites. Add the yolks to the melted cheese mixture and whisk until fully combined.

    Time: PT5M

12. Whisk Egg Whites to Stiff Peaks

    Using a clean whisk or electric mixer, beat the 4 egg whites on high speed until stiff, glossy peaks form (about 8‑10 minutes).

    Time: PT10M

13. Fold Egg Whites into Cheese Mixture

    Spoon about one‑third of the whipped egg whites into the cheese‑yolk mixture and gently fold with a spatula until just incorporated. Then fold the remaining whites in two more additions, being careful not to deflate the batter.

    Time: PT5M

14. Prepare Baking Vessel for Japanese Cheesecake

    Line a 9‑inch springform pan with parchment paper, then place it inside a larger aluminum baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the inner pan (water bath).

    Time: PT5M

15. Bake the Japanese Cheesecake

    Pour the batter into the prepared pan, filling about 80 % full. Bake at 350°F for 20 minutes, then lower the oven to 310°F and continue baking for 45 minutes until the top is lightly golden and a skewer inserted near the center comes out clean.

    Time: PT1H5M

    Temperature: 350°F then 310°F

16. Cool, Drizzle Honey, and Store

    Allow the Japanese cheesecake to cool in the water bath for 30 minutes, then remove and let cool completely on a wire rack. Drizzle 2 tbsp honey over the surface for shine and extra moisture. Refrigerate for at least 4 hours before serving.

    Time: PT45M

Nutrition Facts

Calories

950

Protein

12 g

Carbohydrates

45 g

Fat

80 g

Fiber

1 g