Japanese steamed egg cheesecake

Prep time: 20 minutes
Cook time: 25 minutes
Resting Time: 10 minutes
Total time: 55 minutes
Yield: One 6-inch cake (serves 6-8)

Recipe Intensity: Easy – Perfect for beginners and seasoned bakers alike. No oven required!

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A Cloud of Delicate Flavor

Welcome to the world of Mushipan (蒸しパン), the Japanese art of steamed cakes. This Japanese Steamed Egg Cheesecake is a revelation. Forget the dense, rich New York-style cheesecake; this is its ethereal, jiggly cousin. “Fuwa Fuwa” is the Japanese onomatopoeia for fluffy and soft, and it’s the perfect description for this cloud-like dessert.

By using a steamer instead of an oven, we create an incredibly moist, tender, and delicate crumb that literally melts in your mouth. The cream cheese adds a subtle tang and richness that perfectly balances the light sweetness. It’s a surprisingly simple process that yields a stunningly elegant and healthier dessert option.

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Ingredients

• 3 large eggs, cold

• 100 g (½ cup) granulated sugar

• 60 ml (¼ cup) whole milk, at room temperature

• 60 g (2 oz) cream cheese, softened at room temperature

• 1 teaspoon vanilla extract or ½ teaspoon vanilla bean paste

• 60 g (½ cup) cake flour (see note for substitution)

• ¼ teaspoon baking powder

• A pinch of salt

Optional for Serving:

• Fresh berries (strawberries, raspberries)

• A dusting of powdered sugar

• A drizzle of honey or maple syrup

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Equipment You’ll Need

• 6-inch round cake pan (preferably with a removable bottom)

• Large pot or wok with a tight-fitting lid (for steaming)

• Whisk (or a hand mixer/stand mixer for best results)

• Two mixing bowls (one large, one medium)

• Sifter or fine-mesh sieve

• Spatula

• Aluminum foil

• Steamer rack or a small heatproof bowl to elevate the cake pan

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Step-by-Step Instructions

Step 1: Prepare the Steamer and Pan

Fill your pot or wok with about 1-2 inches of water. Place the steamer rack inside and bring the water to a gentle boil over medium-high heat. Then, reduce the heat to low to maintain a steady simmer.

While the water heats, prepare your cake pan. Lightly grease the pan and line the bottom with parchment paper. To prevent condensation from dripping onto the cake, tightly cover the top of the pan with a layer of aluminum foil.

Step 2: Combine the Wet Ingredients

In a medium bowl, combine the softened cream cheese, room temperature milk, and vanilla extract. Whisk vigorously until the mixture is completely smooth and lump-free. If the cream cheese is still a bit cold, you can warm the mixture for 10-15 seconds in the microwave to help it combine smoothly. Set aside.

Step 3: Whip the Eggs and Sugar (The Key to Fluffiness)

This is the most critical step for achieving that signature “fuwa fuwa” texture.

1. In a large, clean bowl, add the cold eggs and all of the sugar.

2. Using a whisk, hand mixer, or stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed for a full 5-7 minutes. The mixture should become very pale, thick, and voluminous. When you lift the whisk, the mixture should fall back into the bowl in slow, thick ribbons that hold their shape on the surface for a few seconds (this is the “ribbon stage”).

Step 4: Gently Combine Everything

1. Pour the smooth cream cheese and milk mixture into the whipped eggs. Use a spatula to gently fold it in. Be careful not to deflate the air you just whipped in.

2. Sift the cake flour, baking powder, and salt directly over the batter.

3. Again, using a spatula, gently fold the dry ingredients into the wet. Use a cutting-and-folding motion, scraping from the bottom of the bowl, until you no longer see any streaks of flour. Do not overmix! A few small lumps are okay.

Step 5: Steam to Perfection

1. Pour the batter into your prepared cake pan. Gently tap the pan on the counter a few times to release any large air bubbles.

2. Place the foil-covered pan onto the steamer rack in your preheated pot. Ensure the water is simmering, not boiling violently.

3. Cover the pot with its lid and steam for 22-25 minutes.

   • Do not open the lid during the first 20 minutes! This rush of cold air can cause the cake to collapse.

4. The cake is done when the top is set, dry to the touch, and springs back lightly when pressed. A skewer inserted into the center should come out clean.

Step 6: Cool and Serve

1. Carefully remove the cake pan from the steamer. Peel off the aluminum foil immediately to prevent soggy condensation from forming on the cake.

2. Let the cake cool in the pan for 5-10 minutes before running a knife around the edges and unmolding it.

3. This cake is best enjoyed warm or at room temperature on the day it is made.

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Chef’s Notes & Tips for Success

• Why Cold Eggs? Cold eggs whip up to a more stable and voluminous foam than room-temperature ones, creating a better structure for the cake.

• Flour Substitute: If you don’t have cake flour, you can make a substitute. For every 1 cup of all-purpose flour, remove 2 tablespoons and replace it with 2 tablespoons of cornstarch. For this recipe, use 52g of all-purpose flour + 8g of cornstarch.

• Avoiding Condensation: The aluminum foil cover is non-negotiable for a dry, beautiful top. You can also place the lid of the pot at a slight angle to allow a tiny bit of steam to escape.

• Don’t Overcook: Over-steaming can make the cake rubbery. Start checking at the 22-minute mark.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The texture will become slightly denser. It’s not recommended to freeze this cake.

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Nutrition Information

• Serving Size: 1 slice (⅛ of the cake)

• Calories: ~150

• Total Fat: 5g

• Saturated Fat: 2.5g

• Cholesterol: 75mg

• Sodium: 85mg

• Total Carbohydrates: 22g

• Dietary Fiber: 0g

• Sugars: 16g

• Protein: 4g

Note: Nutritional information is an estimate and may vary based on specific ingredients used and portion sizes.