This recipe yields a light and airy cheesecake with a delicate texture, characteristic of Japanese cheesecakes.
Ingredients:
- For the Cheesecake:
- 227g (8 oz) cream cheese, softened
- 55g (1/4 cup) unsalted butter, softened
- 120ml (1/2 cup) whole milk
- 40g (1/3 cup) all-purpose flour
- 15g (2 tablespoons) cornstarch
- Pinch of salt
- 5 large eggs, separated
- 75g (2/3 cup) granulated sugar
Instructions:
- Prepare the Water Bath: Preheat oven to 150°C (300°F). Fill a larger baking tray with hot water.
- Combine Cream Cheese Mixture: In a saucepan over low heat, melt together the cream cheese, butter, and milk, stirring constantly until smooth. Remove from heat.
- Whisk in Dry Ingredients: Sift the flour, cornstarch, and salt into the cream cheese mixture. Whisk until smooth and lump-free.
- Add Egg Yolks: Add the egg yolks one at a time to the cream cheese mixture, whisking thoroughly after each addition.
- Whip Egg Whites: In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed. Gradually add the sugar, increasing the speed as you go, until stiff peaks form.
- Fold in Meringue: Gently fold the whipped egg whites into the cream cheese mixture in three parts, being careful not to deflate the air.
- Bake the Cheesecake: Pour the batter into a prepared springform pan (lined with parchment paper). Place the pan in the water bath and bake for 30 minutes.
- Reduce Heat and Continue Baking: Reduce oven temperature to 120°C (250°F) and continue baking for 20-30 minutes more, or until the center is set but still slightly jiggly.
- Cool and Serve: Turn off the oven and leave the cheesecake inside for another 10-15 minutes with the door slightly ajar. Remove from the oven and let it cool completely on a wire rack before serving.
Tips:
- Use room temperature ingredients for easier blending.
- Make sure all your mixing bowls and utensils are clean and grease-free for proper egg white whipping.
- Avoid overmixing the batter, as it can deflate the air and make the cheesecake dense.
- Monitor the baking closely as oven temperatures can vary.
Enjoy your delicious and fluffy Japanese cheesecake!