Indulge in the ethereal delight of Japanese cheesecake – a cloud-like confection that’s light, airy, and melts in your mouth. This recipe will guide you through creating this delicate dessert, known for its jiggly texture and subtle sweetness.
Ingredients:
- For the Cheesecake Base:
- 1 cup (225g) cream cheese, softened
- 4 tablespoons (60g) unsalted butter
- 7 tablespoons (105ml) milk
- 6 large eggs, separated
- 1 ½ tablespoons (22ml) lemon juice
- 2 teaspoons (10ml) vanilla extract
- ¾ cup (170g) granulated sugar, divided
- ¾ cup (105g) cake flour
- 2 ½ tablespoons cornstarch
- ¼ teaspoon cream of tartar
- For the Water Bath:
- Hot water
Instructions:
- Prepare the Pan: Grease and line an 8-inch round cake pan with parchment paper. Ensure the pan is waterproof or wrap it with foil if using a loose-bottom pan. Preheat your oven to 320°F (160°C) with a water bath inside (a larger dish filled with hot water placed on the bottom rack).
- Make the Cheesecake Base:
- In a bowl set over simmering water, melt the cream cheese, butter, and milk, stirring until smooth. Remove from heat.
- Whisk in the egg yolks, lemon juice, and vanilla extract.
- Sift together the cake flour, cornstarch, and cream of tartar. Gradually add to the cream cheese mixture, whisking until smooth.
- Whip the Egg Whites: In a separate clean bowl, beat the egg whites with an electric mixer until foamy. Gradually add half of the sugar, beating until soft peaks form.
- Combine the Mixtures: Gently fold the egg white mixture into the cream cheese mixture in two additions, being careful not to overmix.
- Bake the Cheesecake: Pour the batter into the prepared pan and place it in the water bath. Bake for 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool and Chill: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes. Then, remove it from the oven and let it cool to room temperature. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Serve: Gently unmold the cheesecake and serve chilled. Enjoy its light, airy texture and delicate flavor!
Tips for Success:
- Use room temperature cream cheese for a smooth batter.
- Sift the dry ingredients to prevent lumps.
- Don’t overmix the batter, as this can deflate the egg whites.
- Use a water bath to ensure even baking and prevent cracks.
- Be patient and allow the cheesecake to cool and chill completely for the best texture.
Enjoy your homemade Fluffy Japanese Cheesecake!