Japanese cheesecake, known for its light and airy texture, is a delightful dessert that combines the richness of traditional cheesecake with a souffle-like fluffiness. Here’s how to make it!
Ingredients
- 250 grams (9 oz) cream cheese, softened
- 50 grams (1/4 cup) unsalted butter
- 100 ml (1/2 cup) milk
- 3 large eggs, separated
- 60 grams (1/3 cup) granulated sugar
- 1 teaspoon vanilla extract
- 60 grams (1/2 cup) all-purpose flour
- 15 grams (2 tablespoons) cornstarch
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting (optional)
Instructions
1. Prepare the Batter
- Preheat the Oven: Preheat your oven to 160°C (320°F). Prepare a 7-inch round cake pan by greasing it and lining the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.
- Melt Ingredients: In a double boiler or a heatproof bowl over simmering water, combine the cream cheese, butter, and milk. Stir until melted and smooth. Remove from heat and let it cool slightly.
- Mix Egg Yolks: In a separate bowl, whisk the egg yolks with the sugar and vanilla extract until the mixture is pale and creamy. Gradually add the melted cream cheese mixture to the egg yolks, whisking until combined.
- Sift Dry Ingredients: In another bowl, sift together the flour and cornstarch. Gently fold this mixture into the cream cheese batter until no lumps remain.
2. Whip Egg Whites
- Whip Egg Whites: In a clean bowl, use a mixer to beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining sugar (about 30 grams or 2 tablespoons) and continue beating until stiff peaks form.
3. Combine and Bake
- Fold Mixtures Together: Gently fold one-third of the whipped egg whites into the cream cheese batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Pour Batter: Pour the batter into the prepared cake pan. Smooth the top with a spatula.
- Bake in a Water Bath: Place the cake pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the cake pan. Bake for 60-70 minutes or until the cake is set and lightly golden on top.
4. Cool and Serve
- Cool Slowly: Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about 30 minutes. This helps prevent cracking.
- Remove and Chill: Carefully remove the cheesecake from the oven and water bath. Let it cool to room temperature before refrigerating for at least 4 hours or overnight.
- Serve: Before serving, dust with powdered sugar if desired. Cut into slices and enjoy the fluffy, light texture of your Japanese cheesecake!
Tips
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for easier mixing.
- Water Bath: The water bath helps to create a gentle baking environment, which is crucial for achieving that fluffy texture.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy your delicious, fluffy Japanese cheesecake! 🍰✨
