Japanese-American Cheesecake

Recently I have been having this craving for Japanese cheesecake because here in Toronto, the weather has really spiked up to a crazy hot temperature. I love Japanese cheesecake because it is much lighter than American cheesecake, which is especially great for the hotter months. This is my adapted recipe to a Japanese/American cheesecake because I incorporated different factors that I like of each style into one! This cheesecake is much lighter than the American version but it also has that great Graham cracker crust!

Ingredients:

(For the crust)

• 1/2 cups and 1 tbsp of finely ground Graham cracker crumbs
• 2 tablespoons butter, melted

(for the Filling)

• 300 g of softened cream cheese
• 4 tbsp of granulated sugar
• 2 eggs
• 150 ml of cream
• 1 tbsp of lemon juice
• 3 tbsp of flour
• 1 1/2 tbsp of melted butter

Directions: 

First you start off with lining your pie pan with aluminium or parchment paper. Then you place the Graham cracker crumbs into a medium bowl and add in the melted butter. 

Mix the ingredients together until most of the Graham crackers are coated in the butter and start to stick together.

Then transfer the crust mixture into your lined pie pan and lightly flatten it until it turns into a nice even layer.

After you Finish that, the crust is done so set it aside and now you can start preparing your cheesecake filling. Also preheat the oven to 180ºC or 350ºF.

First, put your soften cream cheese into a medium bowl and whisk it for a little while just to make sure it is softened evenly. 

Add the sugar to the soften cream cheese and beat it until the mixture turns light and creamy and the sugar is fully dissolved. 

Then add in the 2 eggs and beat it until it is all mixed. 

 Then add in the cream and mix well. 

Then mix in the lemon juice until it is evenly incorporated. 

 Next, sift in in the flour and mix well. 

 Then add in the melted butter into the mixture and stir it in.

You are now done your cheesecake filing and now you can transfer your batter into the prepared pie dish. 

Place your cheesecake into the oven in the middle rack for about 35 - 40 minutes or until the top is slightly golden in colour and the cream cheese mixture does not move when the pan is shaken. 

After your Cheesecake is done baking, let it cool to room temperature and then cover and refrigerate it for at least 3 hours. 

Now you can cut your cheesecake into slices and sever! An easy tip for slicing the cheesecake is to have a cup of hot water next to you, and before each cut, place the knife into the hot water for a few seconds and then dry the knife. The knife would be slightly warm, and so when you slice into the cheesecake, it would be much easier and give you a much cleaner cut. 

Here is just a side view of a slice of the cheesecake. I hope you enjoyed my recipe on a Japanese/American cheesecake!