Japanese cheesecake, known for its ethereal texture and delicate flavor, is a dessert that stands out for its light and fluffy consistency. Unlike the traditional Western-style cheesecake, this version is often described as a combination of a fluffy sponge cake and a rich, creamy cheesecake. The secret to its airy texture lies in the gentle folding of the meringue into the cream cheese batter, creating a cloud-like finish. This cake is perfect for those who enjoy a less dense, lighter alternative to the usual heavy cheesecakes. Serve it chilled for the best experience.
Ingredients:
- 250g cream cheese (room temperature)
- 50g unsalted butter
- 100ml milk
- 60g all-purpose flour
- 20g corn starch
- 5 large eggs (separated into yolks and whites)
- 140g granulated sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- A pinch of salt
- Powdered sugar (for dusting)
Instructions:
- Preheat your oven to 160°C (320°F) and line the base and sides of an 8-inch round cake pan with parchment paper. Wrap the bottom of the pan with aluminum foil to prevent any water from seeping in during baking.
- In a saucepan, melt the butter, cream cheese, and milk over low heat. Stir until the mixture becomes smooth and well combined. Remove from heat and allow it to cool slightly.
- In a separate bowl, sift together the flour and corn starch. Gradually add the dry ingredients into the cooled cream cheese mixture and mix until smooth and lump-free.
- Add the egg yolks, one at a time, into the mixture, beating well after each addition. Add lemon juice and vanilla extract to enhance the flavor. Set the batter aside.
- In a clean, grease-free bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
- Gently fold the beaten egg whites into the cream cheese batter using a spatula. Start by adding a small amount of meringue to lighten the batter, then fold in the rest of the meringue in two or three additions. Be careful not to deflate the batter.
- Pour the mixture into the prepared cake pan, tapping the pan on the counter to remove any air bubbles.
- Place the cake pan in a larger baking dish or roasting pan. Add hot water to the outer pan, creating a water bath. This helps regulate the baking temperature and prevents cracking.
- Bake the cheesecake for 60-70 minutes, or until the top is lightly golden and a skewer inserted into the center comes out clean. If the top begins to brown too quickly, cover the cake with aluminum foil.
- Once baked, turn off the oven and leave the cake in the oven for 10 minutes to cool gradually. Then, remove from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate the cake for at least 4 hours or overnight. This helps the cake set and enhances its flavor.
- Before serving, dust the top with powdered sugar for an extra touch of sweetness. Slice carefully, as the cake is delicate and airy.