Experience the light and airy delight of a Fluffy Japanese Cheesecake. Known for its cloud-like texture and subtle sweetness, this cheesecake is a perfect balance between a traditional cheesecake and a soufflé. It’s a dessert that melts in your mouth and leaves you craving more. Perfect for any occasion, this cheesecake is sure to impress with its delicate flavor and soft, pillowy texture.
Recipe
INGREDIENTS
For the Cheesecake:
250g (8.8 oz) cream cheese, softened
50g (1.8 oz) unsalted butter, softened
100ml (3.4 fl oz) whole milk
60g (2.1 oz) cake flour
20g (0.7 oz) cornstarch
6 large eggs, separated
140g (5 oz) granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/4 teaspoon cream of tartar
Powdered sugar, for dusting
INSTRUCTIONS
Prepare the Pan:
Preheat your oven to 320°F (160°C). Line the bottom and sides of a 20cm (8-inch) round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath baking.
Make the Cheesecake Batter:
In a heatproof bowl, combine the softened cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and stir until the mixture is smooth and well combined. Remove from heat and let it cool slightly.
Sift the cake flour and cornstarch into the cream cheese mixture. Add the egg yolks, vanilla extract, and lemon juice. Mix until smooth and well combined.
Prepare the Meringue:
In a large mixing bowl, beat the egg whites with the cream of tartar until frothy. Gradually add the granulated sugar and continue beating until stiff peaks form.
Combine and Bake:
Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Then fold in the remaining meringue in two additions, being careful not to deflate the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Place the cake pan into a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the cake pan (water bath method).
Bake in the preheated oven for 70-80 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Cool and Serve:
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 15 minutes. This helps to prevent the cheesecake from collapsing.
Remove the cheesecake from the oven and water bath. Let it cool completely in the pan on a wire rack.
Once cooled, remove the cheesecake from the pan and peel off the parchment paper. Dust the top with powdered sugar before serving.
Enjoy your Fluffy Japanese Cheesecake as a delightful treat that’s perfect for any occasion!