This recipe yields a light and airy cheesecake with a delicate texture. It’s slightly tangy and perfect for any occasion.
Ingredients:
- For the Cheesecake:
- 200g cream cheese, softened
- 60g unsalted butter, melted and cooled
- 60g cake flour
- 60g cornstarch
- 6 large eggs, separated
- 1/4 teaspoon cream of tartar
- 80g granulated sugar
- 1 tablespoon lemon juice
- Zest of 1 lemon
- For the Water Bath:
- Boiling water
Instructions:
- Prepare the Water Bath:
- Preheat oven to 325°F (165°C).
- Place a roasting pan on the oven rack.
- Combine Cream Cheese and Butter:
- In a large bowl, beat cream cheese with an electric mixer until smooth and creamy.
- Gradually add melted butter, beating until combined.
- Whisk Dry Ingredients:
- In a separate bowl, whisk together cake flour and cornstarch.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the cream cheese mixture, mixing on low speed until just combined.
- Stir in lemon juice and lemon zest.
- Beat Egg Yolks:
- In a clean bowl, whisk egg yolks until light in color.
- Gradually add 40g of granulated sugar to the egg yolks, whisking constantly until thick and pale yellow.
- Gradually add the egg yolk mixture to the cream cheese mixture, mixing gently until combined.
- Beat Egg Whites:
- In a clean, grease-free bowl, beat egg whites with an electric mixer on medium speed until foamy.
- Add cream of tartar and gradually increase speed to high.
- Gradually add remaining 40g of granulated sugar, beating until stiff peaks form.
- Fold Egg Whites:
- Gently fold one-third of the egg whites into the cheesecake batter to lighten it.
- Gently fold in the remaining egg whites in two additions until just combined.
- Bake the Cheesecake:
- Pour batter into a springform pan lined with parchment paper.
- Carefully place the springform pan in the roasting pan.
- 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.
- Cool and Serve:
- Turn off the oven and leave the cheesecake to cool in the oven with the door slightly ajar for about 1 hour.
- 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 & Notes:
- Use room temperature eggs for best results.
- Make sure all your bowls and beaters are clean and grease-free for whipping the egg whites.
- Don’t overmix the batter.
- Be careful not to overbake the cheesecake. The center should still be slightly jiggly.
- This cheesecake is best served chilled.
Enjoy your delicious and fluffy Japanese Cheesecake!