This recipe yields a light and airy cheesecake with a delicate texture. The key is to whip the egg whites to stiff peaks for maximum fluffiness.
Ingredients:
- For the Cheesecake:
- 200g cream cheese, softened
- 60g unsalted butter, softened
- 60g granulated sugar
- 3 large eggs, separated
- 60ml milk
- 60ml heavy cream
- 60g cake flour
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 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 on medium speed until smooth and creamy.
- Gradually add granulated sugar and beat until light and fluffy.
- Add Egg Yolks and Wet Ingredients:
- Beat in egg yolks one at a time, mixing well after each addition.
- Stir in milk, heavy cream, and lemon juice.
- Whisk in Flour:
- Sift cake flour and salt together.
- Gradually add the flour mixture to the batter, mixing gently with a spatula until just combined. Be careful not to overmix.
- Whip Egg Whites:
- In a clean, grease-free bowl, beat egg whites with an electric mixer on medium speed until foamy.
- Gradually increase speed to high and beat until stiff peaks form.
- Fold in Egg Whites:
- Gently fold one-third of the whipped egg whites into the batter to lighten it.
- Fold in the remaining egg whites in two additions, being careful not to deflate the air.
- 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 until it reaches 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 Chill:
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes.
- Remove the springform pan from the water bath and let it cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours or overnight before serving.
Tips:
- Use room temperature ingredients for easier mixing.
- Make sure all your mixing bowls and utensils are clean and grease-free for whipping the egg whites.
- Don’t overmix the batter after adding the flour.
- Be gentle when folding in the egg whites.
- Adjust baking time based on your oven.
Enjoy your delicious and fluffy Japanese cheesecake!
Sounds interesting!