This recipe yields a light and airy cheesecake with a delicate texture.
Ingredients:
- For the Cheesecake:
- 200g cream cheese, softened
- 60g unsalted butter, softened
- 60g granulated sugar
- 3 large eggs, separated
- 60g 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 baking sheet in the oven.
- Combine Cream Cheese and Butter:
- In a large bowl, beat cream cheese and butter with an electric mixer until smooth and creamy.
- Add Sugar and Egg Yolks:
- Gradually add sugar and beat until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Combine Dry Ingredients:
- In a separate bowl, whisk together cake flour and lemon zest.
- Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined.
- Beat Egg Whites:
- In a clean bowl, beat egg whites with an electric mixer until soft peaks form.
- Gradually add lemon juice and continue beating until stiff peaks form.
- Fold in Egg Whites:
- Gently fold one-third of the egg whites into the cream cheese mixture.
- Fold in the remaining egg whites in two additions until no streaks remain.
- Bake the Cheesecake:
- Pour the batter into a springform pan lined with parchment paper.
- Place the springform pan on the preheated baking sheet.
- Carefully pour boiling water into the baking sheet to create a water bath, filling it about halfway up the sides of the springform pan.
- Bake for 45-55 minutes, or until the center is set but still slightly jiggly.
- Cool and Serve:
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 1 hour to cool slowly.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Refrigerate for at least 4 hours before serving.
Tips:
- Use room temperature ingredients for best results.
- Make sure to beat the egg whites until stiff peaks form.
- Don’t overmix the batter.
- Cool the cheesecake slowly to prevent cracking.
Enjoy your delicious and fluffy Japanese Cheesecake!