How to Make Japanese Cheesecake
Step #1: Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). You guys, this cake almost defeated me. Honestly, I wasn’t sure if I was even going to make this post because it doesn’t look perfect. But isn’t that a part of life? Even when something isn’t perfect, you can still find joy in it! And this is exactly what I did with this Fluffy Japanese Cheesecake. I made this cake so many times and had so many fails. I undercooked it, I burned it, and I had too much batter in one version. So, while this might not have been the easiest recipe to develop, don’t let that keep you away from making this because: this cake tastes amazing! Step #2: Grease a 9-inch cake pan and line the bottom with parchment paper. Step #9: Pour the batter into the cake pan place the cake pan on a baking sheet with sides, and add in a very thin water bath using hot water (if it’s easier to add the water when it’s already in the oven, that works too and keeps water off your floors). Note: The batter should look almost marbled, do not fully incorporate them together or it won’t come out correctly, and you will lose the bubbles and air in the batter. If you want to freeze this cake, you can do so for up to 2 weeks in your freezer in an airtight container, but note that you will lose some of the fluffy consistency by doing this. I would not recommend freezing this dish.
