Pink Ombre No-Bake Japanese Cheesecake Recipe: A Must Try! (2024)

FAQs

Why is my Japanese cheesecake not fluffy? ›

If the oven isn't hot enough, the egg whites will deflate and the cheesecake will be dense and heavy instead of light and airy, so turning on the oven is always the first thing I do.

One thing that makes Japanese cheesecake different and special is its unique texture. Unlike traditional cheesecakes, which are dense and heavy, Japanese cheesecakes are light and airy. With a combination of whipped egg whites and cream cheese, this dessert takes on the perfect balance of smoothness and fluffiness.

After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up. Be careful not to freeze it too long unwrapped though; it can cause the texture to become gritty.

If you are making a plain cheesecake such as my no-bake vanilla cheesecake, you can probably get away with cold ingredients, but generally the cream cheese should be room temp. Often a cheesecake mixture can split or curdle because of over mixing – I often get comments of 'how long do I mix for?

Baking. A bain-marie or hot water bath is essential for baking the cake. The hot water bath stabilizes the temperature in the oven and prevents it from being overly hot and dry. Hot and dry oven means cracked cheesecake.

How long will they last? Our Japanese Cheesecakes can stay in room temperature for up to 12 hours. We recommend putting them in the fridge as soon as possible, and they can last refrigerated for up to 3 days.

Japanese cheesecake recipes also call for much less sugar than other cheesecakes, thus making it a great choice of cake for those who are conscious about their sugar and calorie intake.

Because Japanese cheesecakes are made with so many eggs, it naturally will taste a bit eggier than a classic cheesecake. However, if you let the cheesecake cool completely or even after a couple hours of chilling, you will barely taste any egginess.

Uncle Tetsu's Cheesecake (Japanese: てつおじさんの店, Tetsu-ojisan no mise) is a Japanese bakery chain that sells cheesecake as its signature dish. It originally opened in Japan in 1990 as a bakery shop on Oyaf*ckou Street in the ward of Hakata-ku in the city of f*ckuoka.

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

Why didn't my no bake cheesecake set? ›

The texture of the cheesecake will be runnier and it may not set up if using light cream cheese. Full fat cream cheese is best in this recipe. Question: Why is my cheesecake runny/why didn't it set up? Answer: This may be due to the type of cream used.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

Thickener. In a no-bake cheesecake, there are three typical ways that you create structure: folding in stiffly whipped heavy cream, folding in an alternative stabilizer like Cool Whip, or gelatin.

I'd say it's too much liquid in the cheesecake batter and it didn't set fast enough and the liquid and moisture got into the base. Baking the base would help, but I guess if you need to bake it then there's no point to make a no bake cheesecake. Buiscuits, butter and a bit of cocoa powder for the base.

No-bake cheesecakes may not need an oven, but they do need a refrigerator and several hours to chill before serving. When the filling is still above 50°F (10°C), it's soft, loose, and airy, something like a mousse, with a crust that crumbles a bit more readily.

Those that are a mixture of cream cheese and whipped cream will have a lighter texture but will be slightly soft. The cheesecakes that are set with gelatine may have a fairly smooth texture or a very mousse-like texture but will not be dense.

Some cheesecakes are firm and dense, like a classic New York-style cheesecake. Others are rich, lush, and creamy, almost like a thick custard. Still others are as light and airy as meringue. It was clear from the beginning that there could be no single ideal cheesecake recipe.

Not being careful with your eggs

This is due to the emulsification that occurs when the proteins and fats in the eggs intermingle with the other ingredients. Besides making the batter more custard-like in flavor, the emulsification also helps the batter set and become spongy.

If the temperature is too low, the souffle won't rise properly. If the temperature is too high, the souffle will rise just like a popover with big air pockets inside. Ideally, bake the souffle in the lower third of the oven.