I’m a huge fan of the light and airy texture of Japanese cheesecakes, and last weekend, I decided to recreate the famous Uncle Tetsu Cheesecake in my own kitchen. After a few trials and errors, I finally perfected it! Today, I’m excited to share with you how to make the perfect fluffy Japanese cheesecake, inspired by Uncle Tetsu.
Join me on this baking adventure, where I’ll walk you through my experience, provide insights, and add my own twist to this iconic recipe.
Ingredients for Uncle Tetsu Cheesecake Recipe
Before you start, ensure you have these ingredients:
- 200 grams of cream cheese
- 50 grams of butter
- 5 egg yolks
- 125 milliliters of milk
- 1 tablespoon of lemon juice
- 70 grams of flour
- 30 grams of corn flour
- 5 egg whites
- ½ cup of caster sugar
Tools You’ll Need:
- Oven
- Microwave-safe bowl or pot
- Baking paper
- 15 cm cake pan
- Electric mixer
- Sieve
- Measuring cups and spoons
Preparation Time: 30-40 minutes
Baking Time: 1 hour
How I Made the Uncle Tetsu-Inspired Cheesecake
1. Melt Ingredients: In a pot over low heat, melt 200g cream cheese, 50g butter, and 125ml milk together. Stir until smooth.
2. Preheat Oven: Preheat your oven to 150°C (302°F) and place a dripping pan on the lowest oven rack.
3. Beat Egg Whites: In a mixing bowl, beat 5 egg whites with 100g caster sugar until soft peaks form.
4. Prepare Egg Yolks: In another bowl, whisk 5 egg yolks until creamy, then slowly pour in the melted cheese mixture.
5. Mix Dry Ingredients: Sift 70g flour and 30g corn flour together and gradually mix them into the egg yolk mixture.
6. Fold Egg Whites: Gently fold in a portion of the beaten egg whites into the yolk mixture. Once creamy, fold in the remaining egg whites until there are no white lumps left.
7. Pour Batter: Line a 15 cm cake pan with baking paper, then pour in the batter. Place the cake pan on the dripping pan in the oven.
8. Water Bath: Add a little water to the dripping pan to create a water bath. Bake for one hour at 150°C.
9. Cool and Serve: After baking, let the cheesecake cool completely before serving. The result should be a soft, fluffy cake that doesn’t shrink.
Glaze Cheddar’s Bourbon Glaze over the cake and Enjoy your beautifully light cheesecake!
Serving Suggestions
- Classic Slice: Enjoy a slice as it is for its pure, delicate flavor.
- Fresh Berries: Add strawberries, blueberries, or raspberries for a fruity topping.
- Powdered Sugar: Dust with powdered sugar for an elegant touch.
- Warm Compote: Pair with a warm fruit compote, such as mixed berries or poached pears.
- Chocolate Drizzle: Drizzle with melted chocolate for a rich twist.
- Citrus Zest: Grate some lemon or orange zest over the top to enhance the flavor.
- Soup Pairing: Balance the sweetness by serving alongside a savory soup like tomato or butternut squash.
Personal Tips for Perfect Cheesecake
- Fold Gently: When mixing egg whites, fold gently to maintain the airy texture. Overmixing can result in a denser cake.
- Sift Dry Ingredients: Always sift flour and corn flour to prevent lumps and ensure even mixing.
- Control Oven Temperature: Preheat your oven well and follow the baking temperature for the best results.
- Cool Gradually: After baking, let the cake cool in the oven with the door slightly ajar to prevent collapse.
- Use Correct Pan Size: Stick to the recommended 15 cm cake pan, as using a different size can affect the cake’s texture.
- Egg Whites Matter: Ensure no egg yolk gets into the egg whites, as this can hinder them from whipping properly.
- Careful Water Bath: Pour water carefully into the pan to prevent spills.
These simple tips will help you achieve the perfect cheesecake every time.
Wrapping It Up
Recreating this iconic Japanese cheesecake was both a challenge and a triumph. The simplicity of the ingredients – cream cheese, eggs, and flour – transforms into a fluffy, delicious dessert that perfectly represents Japanese baking techniques. Through trial and error, I learned that baking is not just about ingredients but also about precision and patience.
In the end, every recipe tells a story, and this one has become a treasured part of my culinary journey.
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FAQs About Uncle Tetsu Cheesecake
Here I have covered some commonly asked questions about this recipe, those might be helpful, when trying this recipe
1. What is Uncle Tetsu cheesecake made of?
It’s made from cream cheese, eggs, milk, sugar, and a small amount of flour.
2. What kind of cheesecake is Uncle Tetsu?
It’s a Japanese-style cheesecake known for its light, fluffy texture, similar to a soufflé.
3. Why are Japanese cheesecakes so fluffy?
The whipped egg whites incorporated into the batter create air pockets that expand during baking, giving the cheesecake its signature fluffiness.
4. Is Uncle Tetsu cheesecake baked?
Yes, it is baked, typically in a water bath to maintain its soft texture.
5. Can I substitute ingredients in this cheesecake?
Substitutions may affect the texture, but you can experiment with alternatives. Be cautious when making changes.
6. How can I prevent the cheesecake from shrinking?
Use the correct pan size, fold the egg whites carefully, and bake in a water bath to minimize shrinking.
7. Do I need a water bath?
While it’s recommended for even baking, you can skip it, though the texture may differ slightly.
8. What’s the difference between Japanese and regular cheesecake?
Japanese cheesecakes are lighter and airier compared to the dense texture of traditional Western cheesecakes.
9. Should I store the cheesecake in the fridge?
Yes, due to its dairy content, it’s best to store it in the refrigerator.
10. Why is it called Uncle Tetsu cheesecake?
The cheesecake is named after its founder, Tetsushi Mizokami, who opened the first Uncle Tetsu bakery in Japan in 1985.
We hope you enjoyed this recipe! Share your thoughts when you try it at home in the comments section below. If you have any questions or need clarification, feel free to ask. Don’t forget to follow us on Facebook, Instagram, Pinterest, and Reddit for the latest updates and more delicious recipes.
