Fluffy Japanese Cheesecake Recipe

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:

  1. Prepare the Water Bath:
    • Preheat oven to 325°F (160°C).
    • Place a baking sheet in the oven.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

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