Name: Japanese Cheesecake (Standard)
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 1 8-inch round cheesecake
Cuisine: Japanese
Ingredients: 8 ounces Cream cheese-softened; 1/4 cup Milk; 1/4 cup Unsalted butter-cut into pieces; 1 teaspoon Lemon zest; 6 Large egg yolks; 1/4 cup All-purpose flour; 1 tablespoon Lemon juice; 6 Large egg whites; 1/2 cup Granulated sugar; 1/4 teaspoon Cream of tartar

Recipe tier

16 ounces Mascarpone cheese
½ cup Champagne
½ cup European-style unsalted butter
2 tablespoon Yuzu juice
2 teaspoon Ceremonial grade matcha powder
12 count Large egg yolks
½ cup French-style all-purpose flour
1 teaspoon Yuzu zest
12 count Large egg whites
1 cup Fine caster sugar
½ teaspoon Stabilized cream of tartar
8.0 ounces Premium white chocolate
½ cup Heavy cream

Equipment

8-inch round cake pan
Parchment paper
Aluminum foil
Medium saucepan
Whisk
Electric mixer
Mixing bowls
Rubber spatula
Roasting pan
Wire rack

Instructions

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1. Begin by preparing the white chocolate ganache: Heat 1/4 cup heavy cream until simmering, then pour over 4 ounces finely chopped premium white chocolate. Let sit 2 minutes, then whisk until smooth and glossy. Cool to room temperature.
2. Preheat your oven to 325°F (160°C). Prepare an 8-inch round cake pan by greasing, lining with parchment paper extending above the rim, and wrapping the exterior tightly with heavy-duty foil for a water bath.
3. In a medium saucepan over very low heat, gently melt and emulsify 8 ounces softened mascarpone cheese, 1/4 cup champagne, and 1/4 cup European-style unsalted butter, stirring constantly. Whisk in 1 tablespoon yuzu juice and 1 teaspoon ceremonial grade matcha powder until smooth. Remove from heat and cool slightly.
4. In a separate bowl, whisk 6 large egg yolks, 1/4 cup French-style all-purpose flour, and 1/2 teaspoon yuzu zest until smooth. Gradually incorporate this into the cooled cream cheese mixture.
5. In a meticulously clean, dry bowl, whip 6 large egg whites with an electric mixer on medium-low until foamy. Add 1/4 teaspoon stabilized cream of tartar and continue beating until soft peaks form. Gradually add 1/2 cup fine caster sugar, beating on medium-high until stiff, glossy, and stable peaks are achieved.
6. Lighten the cream cheese batter by gently folding in one-third of the meringue. Then, carefully fold in the remaining meringue in two additions, preserving maximum airiness.
7. Pour the batter into the prepared cake pan. Place the cake pan into a larger roasting pan. Pour very hot water into the roasting pan, creating a water bath that reaches about 1.5 inches up the sides of the cake pan.
8. Bake for 70-85 minutes, or until the cheesecake is just set with a pale golden hue and a slight wobble in the center. A skewer should come out with moist crumbs.
9. Turn off the oven, prop the door open significantly (e.g., with a wooden spoon), and allow the cheesecake to cool in the oven for 1.5 hours. This slow cooling is essential for preventing cracks.
10. Carefully remove the cheesecake from the water bath and cool completely on a wire rack. Once fully cooled, refrigerate for a minimum of 6 hours, ideally overnight, to allow flavors to develop and the texture to fully set.
11. To serve, carefully unmold the chilled cheesecake. Drizzle or artfully spread the cooled white chocolate ganache over the top. Garnish as desired with edible flowers or additional yuzu zest.