By Lindy Van Schalkwyk, last updated on November 16, 2024
If you are looking for a new type of cheesecake to try, start by making our take on the Koriyama light cheesecake product. It is simply incredible!
This cheesecake has a very unique texture and flavor. It is so unique that your guests won’t ever be able to figure out how you made it. It does take a little bit of work, but it is well worth the final results!
What Is Koriyama Light Cheesecake?
Koriyama light cheesecake is a product that is gaining popularity in the Western market. Koriyama isn’t a name of a product, but rather the brand that makes this cheesecake.
This product is a type of mass-produced Japanese-style cheesecake. They also go by other names like light cheesecake, cotton cheesecake, or souffle-style cheesecakes.
This product by Koriyama is sold in individual portions with a variety of flavors available. They are very unique and might differ from what you know how a cheesecake should be – at least most Western cheesecakes (like New York or Philadelphia cheesecakes).
Japanese-style cheesecakes are extraordinarily fluffy, soft, and spongy. The texture almost melts away in your mouth! And, their flavors are naturally very prominent, yet subtle. They are also noticeably less sweet than Western cheesecakes, as most Asian desserts are.
The Koriyama light cheesecake we will be making today is the original flavored one. There are some other flavors, but we thought it would be best to start out simpler. But, that doesn’t mean it isn’t fantastic!
What You Need To Make This Koriyama Light Cheesecake Recipe
Ingredients for the Filling
- 6 large eggs, separated
- 12 ounces cream cheese, softened at room temperature
- 4 tablespoons salted butter, softened at room temperature
- 3/4 cup + 4 teaspoons heavy cream, room temperature
- 4 tablespoons sugar
- 2/3 cup cake flour
- 1/2 cup caster sugar, for egg whites
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Roasting tray
- Saucepan
- Measuring cups and spoons
- Mixing bowls
- Silicone or rubber spatula
- Whisk
- Fine-mesh sieve
- Electric mixer
- Cooling rack
- Plastic or saran wrap
Step By Step Instructions On Making Our Koriyama Light Cheesecake
Step 1: Prepare your Equipment and Ingredients
To start, preheat your oven to 320ºF (160ºC). Then, line your entire springform cake pan with baking paper. This includes making a band that fits on the inside of the cake pan.
Then, prepare the double boiler and bain-marie. Just prepare the components for each of these. You can start boiling the water for the double boiler.
For the bain-marie, boil the water but don’t add it to the roasting tray yet. If you need further instructions on what a bain-marie is, you can have a look here.
Step 2: Make the Koriyama Light Cheesecake Custard Base
To start, combine the cream cheese, butter, cream, and sugar inside a large heat-proof mixing bowl. Place it over the double boiler. Allow the ingredients to melt and mix while gently stirring it with your spatula. Once the ingredients are melted, remove the bowl from the heat.
Whisk the ingredients together while slowly adding the egg yolks one at a time. Before adding the next, make sure the previous one has been well incorporated.
Once the egg yolks have been incorporated, whisk in the flour. Next, you can strain the mixture over a fine-mesh sieve into another large bowl. This will remove any “cooked” egg yolk pieces and flour lumps.
Finally, add the vanilla extract and mix it in well.
Step 3: Set up your Bain-marie
Place the large roasting tray into your oven and fill it with some boiling water. Only fill about 1/4 of the way. Close the oven door and allow the water to heat evenly.
Step 4: Prepare the Egg Whites
Add the chilled egg whites to a clean mixing bowl. Whisk them on a medium speed until they become foamy. Then, add one tablespoon of sugar at a time while the mixer keeps running.
After you have added all of the sugar, you can increase the speed of your mixer and beat the egg whites until they reach medium peaks. The tops should lightly fold over.
Step 5: Fold in the Egg Whites
Take one-third of the egg whites and fold them into the custard mixture. You can mix them roughly until they are almost fully incorporated.
Then, more gently this time, mix in another third of beaten egg whites. And finally, fold in the final third of egg whites until they are completely incorporated.
Step 6: Bake the Cheesecake
Gently pour the cheesecake batter into your lined cake pan. Then, place the pan into the bain-marie inside of the oven. Fill the roasting tray a little bit more until the water reaches half the height of the cake pan.
Then, bake the Koriyama light cheesecake for roughly 70 minutes. Then, reduce the oven temperature to 300ºF (150ºC) and bake the cheesecake for another 10 minutes.
Finally, switch off the oven and slightly crack the door open. Allow the cheesecake to cool for an hour. Then, remove it and cool it at room temperature completely.
Finally, wrap the entire cake pan with plastic or saran wrap and set the cheesecake inside the fridge. Leave it to set for 2 hours for the best results.
Expert Tips And Tricks To Make The Ultimate Koriyama Light Cheesecake
- Japanese cheesecakes are traditionally made without a crust. This way, their unique texture is truly shown off. But, if you want to, you can bake it inside a pre-baked crust. A lot of people cannot part with the texture it provides. Just know, it won’t be as authentic.
- You have to line the cake pan with baking paper, even the sides. It gives a much more pale cheesecake, which is exactly what you want. And, it guarantees that the cheesecake will come out a lot easier.
- When separating the eggs, make sure to chill the egg whites. They will whip much better. The egg yolks can be kept at room temperature
- When folding in the egg whites, you must work gently to prevent deflating them. The egg whites are what give a Koriyama light cheesecake its fluffy and soft texture.
Preparations Times And Servings
| Preparation Times | Baking Times | Servings |
| 20 minutes | 80 minutes | 8-10 |
Wrapping Things Up – Making Our Favorite Koriyama Light Cheesecake Recipe
We spared no detail for our Koriyama light cheesecake recipe. After all, for such a unique texture there are no shortcuts or quick tricks! But, the effort is well worth the reward.
Let us know how your cheesecake turned out and if you have any other questions!
FAQs
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Koriyama Light Cheesecake Recipe
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Roasting tray
- Saucepan
- Measuring cups and spoons
- Mixing bowls
- Silicone or rubber spatula
- Whisk
- Fine-mesh sieve
- Electric mixer
- Cooling rack
- Plastic or saran wrap
Ingredients
- 6 large eggs separated
- 12 ounces cream cheese softened at room temperature
- 4 tablespoons salted butter softened at room temperature
- 3/4 cup + 4 teaspoons heavy cream room temperature
- 4 tablespoons sugar
- 2/3 cup cake flour
- 1/2 cup caster sugar for egg whites
Instructions
- To start, preheat your oven to 320ºF (160ºC). Then, line your entire springform cake pan with baking paper. This includes making a band that fits on the inside of the cake pan.
- Then, prepare the double boiler and bain-marie. Just prepare the components for each of these. You can start boiling the water for the double boiler.
- For the bain-marie, boil the water but don't add it to the roasting tray yet. If you need further instructions on what a bain-marie is, you can have a look here.
- To start, combine the cream cheese, butter, cream, and sugar inside a large heat-proof mixing bowl. Place it over the double boiler. Allow the ingredients to melt and mix while gently stirring it with your spatula. Once the ingredients are melted, remove the bowl from the heat.
- Whisk the ingredients together while slowly adding the egg yolks one at a time. Before adding the next, make sure the previous one has been well incorporated.
- Once the egg yolks have been incorporated, whisk in the flour. Next, you can strain the mixture over a fine-mesh sieve into another large bowl. This will remove any "cooked" egg yolk pieces and flour lumps.
- Finally, add the vanilla extract and mix it in well.
- Place the large roasting tray into your oven and fill it with some boiling water. Only fill about 1/4 of the way. Close the oven door and allow the water to heat evenly.
- Add the chilled egg whites to a clean mixing bowl. Whisk them on a medium speed until they become foamy. Then, add one tablespoon of sugar at a time while the mixer keeps running.
- After you have added all of the sugar, you can increase the speed of your mixer and beat the egg whites until they reach medium peaks. The tops should lightly fold over.
- Take one-third of the egg whites and fold them into the custard mixture. You can mix them roughly until they are almost fully incorporated.
- Then, more gently this time, mix in another third of beaten egg whites. And finally, fold in the final third of egg whites until they are completely incorporated.
- Gently pour the cheesecake batter into your lined cake pan. Then, place the pan into the bain-marie inside of the oven. Fill the roasting tray a little bit more until the water reaches half the height of the cake pan.
- Then, bake the Koriyama light cheesecake for roughly 70 minutes. Then, reduce the oven temperature to 300ºF (150ºC) and bake the cheesecake for another 10 minutes.
- Finally, switch off the oven and slightly crack the door open. Allow the cheesecake to cool for an hour. Then, remove it and cool it at room temperature completely.
- Finally, wrap the entire cake pan with plastic or saran wrap and set the cheesecake inside the fridge. Leave it to set for 2 hours for the best results.
Notes
- Japanese cheesecakes are traditionally made without a crust. This way, their unique texture is truly shown off. But, if you want to, you can bake it inside a pre-baked crust. A lot of people cannot part with the texture it provides. Just know, it won't be as authentic.
- You have to line the cake pan with baking paper, even the sides. It gives a much more pale cheesecake, which is exactly what you want. And, it guarantees that the cheesecake will come out a lot easier.
- When separating the eggs, make sure to chill the egg whites. They will whip much better. The egg yolks can be kept at room temperature
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.