This recipe yields a light and airy cheesecake with a delicate texture. The key to its fluffiness lies in the careful separation of egg whites and the gentle folding technique.
Ingredients:
- For the Cheesecake:
- 200g Cream Cheese (softened)
- 60g Unsalted Butter (softened)
- 60g Granulated Sugar
- 3 Large Eggs, separated
- 60g Cake Flour
- 1/4 teaspoon Salt
- 1 tablespoon Lemon Juice
- 1 teaspoon Lemon Zest
- For the Water Bath:
- Boiling Water
Instructions:
- Prepare the Water Bath:
- Preheat oven to 325°F (160°C).
- Fill a roasting pan with about 1 inch of hot water.
- 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.
- Add Sugar and Egg Yolks:
- Gradually add sugar and beat until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Combine Dry Ingredients:
- In a separate bowl, whisk together cake flour and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in lemon juice and lemon zest.
- Beat Egg Whites:
- In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until foamy.
- Gradually add remaining sugar and beat on high speed until stiff peaks form.
- Fold Egg Whites into Batter:
- Gently fold one-third of the egg whites into the batter to lighten it.
- Fold in the remaining egg whites in two more additions, being careful not to overmix.
- Bake:
- Pour batter into a springform pan lined with parchment paper.
- Place the springform pan in the roasting pan filled with hot water.
- Bake for about 45-55 minutes, or until the center is set but still slightly jiggly.
- Cool and Serve:
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 30 minutes.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Serve chilled.
Tips:
- Use room temperature cream cheese and butter for easier blending.
- Make sure all your mixing bowls and utensils are clean and dry before beating the egg whites.
- Don’t overmix the batter after adding the egg whites.
- Keep an eye on the cheesecake while baking, as baking times may vary depending on your oven.
Enjoy your delicious and fluffy Japanese cheesecake!