Japanese cheesecake or cotton cheesecake as it’s known outside of Japan (soufflé cheesecake in Japan), is an amazingly light and fluffy dessert that’s made by incorporating whisked egg whites into the cake mixture of eggs, milk, sugar, and cream cheese.
It was first created by a Japanese chef named Tomotaru Kuzuno. He was inspired after he took a trip to Germany in the 1960s and tried käsekuchen, a type of German cheesecake. He incorporated elements of both the German and New York cheesecake varieties to create the Japanese cheesecake we all know and love today.
What makes this dessert so special is just how fluffy and sponge-like it is compared to regular cheesecake. In contrast to its Western counterpart, it’s most often eaten straight out of the oven while it’s still hot. This allows for it to melt in your mouth if it’s made right.
So what do you do if you want to store Japanese Cheesecake for a bit longer? Perhaps you live somewhere where it’s normally difficult to come by, and want to stock up? The good news is that you can freeze Japanese cheesecake. Today I’ll be discussing how to properly freeze and thaw it so that you can enjoy the best quality results.
- 1 How to Store Japanese Cheesecake
- 2 Can You Freeze Japanese Cheesecake?
- 3 How to Freeze Japanese Cheesecake
- 4 How to Defrost Japanese Cheesecake
- 5 Can You Refreeze Japanese Cheesecake?
- 6 Related Questions
How to Store Japanese Cheesecake
You may be familiar with Japanese cheesecake but unsure of how to properly store it. And this is normal, especially since it isn’t the same as other types of cake or cheesecake. So if you want to keep it in the best possible shape, whether it’s homemade or store-bought, you must be careful with it and store it properly.
Although you can store it at room temperature, it’s certainly the least preferred way to store Japanese cheesecake. Not only does it increase the likelihood that it may go bad, but the taste and texture also decline after it’s been left out. For optimal taste and texture of Japanese cotton cheesecake, it should be kept refrigerated.
Whether it’s stored in the fridge or at room temperature you should follow the same practice. That is, make sure that your cheesecake is covered up. If it’s already opened then you can put it inside a cake/pie keeper or just cover it in freezer paper or parchment paper. Either approach will keep the air out or the smells from other foods if it’s stored in the fridge. When unopened (if it’s store-bought) then you can simply just place the cheesecake in the fridge.
How Long Does Japanese Cheesecake Last?
Uncle Tetsu’s Cheesecake, which is the bakery mostly responsible for popularizing Japanese cheesecake around the world, was founded in Hakata, Fukuoka, Japan now has over 70 shops around the world. According to them, at room temperature, Japanese cheesecake can be left out for up to 12 hours. However, it’s recommended that the cheesecake is put into the fridge as soon as possible. When it’s stored in the fridge it can last anywhere between three days and one week.
Can You Freeze Japanese Cheesecake?
Yes! You definitely can freeze Japanese cheesecake. Since it only lasts up to one week in the fridge, freezing it to extend its shelf-life is a great idea.
This is particularly useful if you’re in a small household and it’s difficult to eat a whole cheesecake before it goes bad. Japanese cheesecake can be stored in the freezer for up to three months. Though it can be safely frozen pretty much indefinitely, the quality of it will start to decline after three months. And it can be particularly affected since it’s a bit more fragile than other desserts. Also, the longer that it’s stored in the freezer, the more likely it will be squished by another food in the freezer since it’s so delicate.
How to Freeze Japanese Cheesecake
It’s super simple to store Japanese cheesecake in the freezer. To do it all you need is cling wrap, aluminum foil, and if you have it, a pie/cake keeper.
First, wrap it in cling wrap and make sure that it’s completely covered. This is to prevent any air from getting in.
Next, wrap it with a layer of aluminum foil and label it with the date. Trust me – keeping a note of when it was frozen is a good idea!
Lastly, if you happen to have a pie keeper or cake keeper, now is the time to use it. Place the wrapped cheesecake in the pie or cake keeper. Pop it in the freezer, making sure to keep it as level as possible. Using a pie keeper or cake keeper helps prevent it from getting squashed, which is surprisingly easy to do.
How to Defrost Japanese Cheesecake
Defrosting Japanese cheesecake is super easy, however, it is a bit time-consuming. This is because for the best results it should be defrosted by putting it in the refrigerator overnight.
If you’re short on time, or you just happened to forget to put it in the fridge the night before you can also thaw the cheesecake by leaving it on the counter for 2-4 hours or using a microwave. However, these methods won’t deliver as good a result as when it’s defrosted in the fridge.
If you do happen to defrost it in the microwave, you shouldn’t microwave the whole cheesecake! Rather, microwave individual slices for 15-30 seconds. Microwaving the whole cheesecake when it’s frozen will be a disaster. This is because the center won’t be defrosted and the outer layers will be over-cooked.
Can You Refreeze Japanese Cheesecake?
If you need to, you can refreeze Japanese cheesecake. Life happens, plans change, and if you’re in a tight spot you can put it back in the freezer.
However, it should be noted that if it’s been left out at room temperature (in the “danger zone” for foods that can spoil) then it might be best to throw it out. If it has been kept in the fridge, however, then it will be fine to refreeze. There are some things that you should keep in mind before you decide to refreeze your Japanese cheesecake, however:
First, if the cheesecake has started to show signs of spoilage then you should definitely not put it back in the freezer. The freezer doesn’t kill the bacteria that cause this, they are just deactivated. So you can’t make the cheesecake “go back in time” so to speak. And it’s best to err on the side of caution. So, if it looks like it will be going bad soon, either eat the parts that are still good or discard it all.
Secondly, you should be wary that if you choose to freeze your Japanese cheesecake again, the quality will likely suffer. This is because every time you freeze something, ice crystals form and that can change both the taste and texture of the food item. So, if you do refreeze it, the ice crystals won’t destroy the cheesecake but it won’t be of the best quality.
To prevent the need to refreeze the entire cheesecake, you can instead cut the cheesecake into pre-prepared slices and then freeze them. This way you can take out and enjoy only what you want without risking the cheesecake either going bad or losing its quality after it’s been frozen again.
How to Tell if Japanese Cheesecake Has Turned Bad
While allowing something as delicious as Japanese cheesecake to go off might be as bad as one of the seven deadly sins, it may happen. If you have any concerns that the cheesecake might be going off, there are a couple of things you can check for. No matter how good it is, it’s certainly not worth getting sick for.
To prevent this, first look for any visible signs that it’s gone bad. If it’s looking dried or cracked then it may have turned. Also, if the color is off from its original color, this is also a sign that you should discard it. Lastly, and most obviously, if you see mold starting to appear then it’s certainly turned bad and it should be immediately thrown away.
Of course, you can use the smell test as well. If it doesn’t smell right, then that is also a sign that it’s gone bad and should be discarded.
Should Japanese Cheesecake Be Eaten Cold?
Whether or not you eat Japanese cheesecake cold is a personal preference. It’s perfectly normal to eat it either hot or cold. However, it’s perhaps more common to actually eat Japanese cheesecake warm as it helps it to melt in your mouth.
Why is my Japanese Cheesecake not Fluffy?
The two main causes are generally either that the egg whites are improperly beaten (under- or -over-beaten), or it wasn’t baked properly – insufficient baking time and/or incorrect baking temperature. You may have to use trial and error or pay more attention to the recipe to fix these problems.