Description
This fluffy Japanese cheesecake is the perfect combination of rich cream cheese flavor and a light, airy texture. With its signature jiggle and melt-in-your-mouth softness, this cheesecake is a delightful treat for any occasion. It’s less sweet than traditional cheesecakes, making it the perfect balance of indulgent and refreshing.
Ingredients
-
- 200g cream cheese
- 50g unsalted butter
- 100ml milk
- 4 large eggs, separated
- 80g granulated sugar
- 60g cake flour
- 20g cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon lemon juice
Instructions
-
- Preheat the oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper.
- In a heatproof bowl, melt the cream cheese, butter, and milk over a double boiler. Stir until smooth, then remove from heat and let cool slightly.
- Sift the cake flour, cornstarch, and salt into the cream cheese mixture. Stir until well combined. Add the egg yolks and mix until smooth.
- In a separate bowl, beat the egg whites with lemon juice until frothy. Gradually add the sugar and continue beating until stiff peaks form.
- Gently fold the whipped egg whites into the batter in three batches, being careful not to deflate the mixture.
- Pour the batter into the prepared cake pan. Place the pan into a larger baking dish and fill the outer dish with hot water to create a water bath.
- Bake for 60 minutes, then reduce the temperature to 300°F (150°C) and bake for another 10 minutes.
- Turn off the oven and leave the cake inside with the door slightly open for 10-15 minutes. Allow it to cool completely before removing from the pan.
Notes
-
- To avoid cracks, bake at a low temperature and always use a water bath.
- Gently fold the egg whites into the batter to maintain the fluffy texture.
- Cooling the cake gradually in the oven prevents it from collapsing.
- Store in the refrigerator for up to 3 days for the best texture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese