Japanese cheesecake with blackberry sauce is not only a delicious summer creation, but also fits perfectly with a festive dinner in autumn or winter. After all, blackberries are very easy to freeze, put them on a plate when freezing, so that the fruits are damaged as little as possible. The Japanese cheesecake, unlike Western cheesecakes, contains a small amount of cream cheese and is even more like a chiffon cake than a cheesecake due to the way it is made and due to the light velvety texture. The Japanese cheesecake generally has a subtle sweet taste, the sweetness is enhanced by the fruit sauce of blackberries, you can also use raspberries or strawberries for the sauce.
What’s so beautiful about this cake
There are those cakes that look great on the outside but when it comes to the taste they disappoint and you wish they taste as good as they look. If you like and often bake, you will undoubtedly have had such a disappointing experience. That won’t happen to you with this Japanese cheesecake, what’s great about this cake is that it looks a bit unassuming on the outside but the moment you taste it close your eyes and go ‘hmmmmmmmm’.
The taste sensation starts with the almost mousse-like structure that is so incredibly light and fluffy, the refined character is then expressed in the faint lemon flavor that is then trumped by the not too sweet fruit sauce, delicious! This cake is not difficult to make, follow the clear instructions in the recipe carefully so it cannot fail.
Recipe for Japanese cheesecake with blackberry sauce
We use blackberries for the sauce, but you can also replace them with raspberries or strawberries according to the same recipe. Use a round cake tin of about 18 cm in diameter, not a spring form because we put the cake in the oven during baking in a roasting tin that we fill with a layer of water.
Ingredients for the cake:
- 300 grams of cream cheese, for example Monchou or Philadelphia Naturel
- 25 grams of granulated sugar and
- 50 grams of granulated sugar
- 45 grams of butter
- 11 grams of cornstarch
- 150 ml of whole milk
- 3 egg yolks
- protein from 3 eggs
- finely grated zest of half a lemon
Ingredients for the blackberry sauce:
- 300 grams of blackberries, keep a few for garnish
- 75 grams of granulated sugar
- 30 ml of water
- 1½ teaspoons cornstarch
- 1 teaspoon of lemon juice
- 1 cinnamon stick
- 1 vanilla pod
Preparation of the blackberry sauce:
- Bring the blackberries with the water and sugar to the boil while stirring,
- cut the vanilla pod open lengthwise, remove the marrow and add this together with the cinnamon stick,
- cook it over medium heat for about 10 minutes, stirring continuously, add the lemon juice and cornstarch,
- then remove the cinnamon stick and strain the warm sauce into a fine-mesh metal sieve,
- press the mass through the sieve with the convex side of a spoon, the seeds and skins will remain behind,
- then let the sauce cool down completely, you can keep it in the refrigerator in a closed jar for quite some time.
Preparation of the cake batter:
- Preheat the oven to 180 ° Celsius,
- split the eggs carefully and put the egg whites in the freezer for a while until it starts to crystallize at the edges,
- sieve the cornstarch, even if we don’t use much of it, the sieving is important for a good baking result,
- melt the butter slowly over a very low heat, it should not fizz or brown, add the lemon shavings,
- In a bowl, beat the cream cheese with the mixer to a cream, keep beating and add the melted butter little by little,
- In another bowl, beat the egg yolks with the 25 grams of sugar together, then add the cornflour and beat it through,
- bring the milk to the boil in a heavy-bottomed saucepan and add it little by little to the egg yolks while stirring,
- return the mixture to the pan and heat it slowly while stirring vigorously with a whisk until it thickens,
- add the egg yolk and milk mixture to the cream cheese and stir well, then set it aside for a while,
- put the ice-cold egg whites in a bowl and beat with the mixer on medium speed for 2 minutes,
- beat on the highest speed and gradually add the 50 grams of sugar, beat until peaks are formed,
- Now fold the egg white into the cream cheese mixture, fold, do not stir, because then the egg white loses its stiffness
- line the cake tin with baking paper, fold the paper inwards along the raised edges,
- then pour the batter into the cake tin, it can now go into the preheated oven,
- put the cake tin in the oven in a roasting tin that you fill with boiling water, a layer of 1 to 1½ centimeters,
- now bake the cake at 180 ° C for 15 minutes, lower the temperature to 160 ° C and bake for another 25 minutes,
- when the top turns gold, the cake is good, do not open the oven door, turn off the oven and let cool for 40 minutes,
- even if the oven is now off, the cake still bakes somewhat, keep an eye out that it does not overcook,
- take the cake out of the oven and let it cool on a wire rack, then put it in the refrigerator and refrigerate well,
- only then do you carefully remove it from the mold by lifting it out with baking paper and all.
The cake is best after two days, pour the blackberry sauce over it just before serving, garnish with blackberries and enjoy!