This recipe yields a light and airy cheesecake with a delicate texture. It’s slightly tangy and incredibly delicious.
Ingredients:
- For the Cheesecake:
- 200g cream cheese, softened
- 50g unsalted butter, softened
- 60g granulated sugar
- 3 large eggs, separated
- 30g cake flour
- 1 tablespoon lemon juice
- Zest of 1 lemon
- For the Water Bath:
- Boiling water
Instructions:
- Prepare the Water Bath:
- Preheat oven to 325°F (160°C).
- Place a roasting pan on the oven rack.
- Make the Batter:
- In a large bowl, beat cream cheese and butter with an electric mixer until smooth and creamy.
- Gradually add sugar and beat until light and fluffy.
- Beat in egg yolks one at a time, mixing well after each addition.
- Stir in lemon juice and zest.
- In a separate bowl, whisk egg whites until stiff peaks form.
- Gently fold egg whites into the cream cheese mixture in three additions.
- Sift cake flour over the batter and gently fold until just combined. Be careful not to overmix.
- Bake the Cheesecake:
- Pour batter into a springform pan lined with parchment paper.
- Place the springform pan in the roasting pan.
- Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake for 45-55 minutes, or until the center is slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another 30 minutes.
- Cool and Serve:
- Remove the springform pan from the water bath and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
- To serve, run a thin knife around the edges of the pan to loosen the cheesecake.
- Carefully remove the sides of the springform pan.
Tips & Notes:
- Use room temperature ingredients for best results.
- Make sure the egg whites are completely whipped to stiff peaks for a light and airy cheesecake.
- Avoid overmixing the batter, as it can make the cheesecake dense.
- Water bath prevents the cheesecake from cracking during baking.
- Serve chilled for the best flavor and texture.
Enjoy your delicious homemade Japanese Cheesecake!