A Fluffy Japanese Cheesecake is a delightful fusion of a traditional cheesecake and a soufflé, known for its airy, jiggly texture and melt-in-the-mouth experience. Unlike dense Western-style cheesecakes, this version is delicate, subtly sweet, and has a cotton-soft consistency. The secret lies in the technique of whipping egg whites into a meringue, which provides the signature fluffiness. If you want to achieve that perfect cloud-like cheesecake, follow this foolproof recipe to make the best Japanese Cheesecake at home.
Ingredients:
- 200g cream cheese (softened)
- 50g unsalted butter
- 100ml whole milk
- 3 large eggs (separated)
- 60g cake flour
- 15g cornstarch
- 1/2 tsp vanilla extract
- 70g granulated sugar
- 1/2 tsp lemon juice
- 1/4 tsp salt
- Powdered sugar (for dusting, optional)
Instructions:
- Prepare the Baking Pan: Grease an 8-inch round cake pan and line it with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
- Preheat Oven: Set your oven to 150°C (300°F). Prepare a water bath by placing a larger baking tray in the oven and filling it halfway with hot water.
- Melt Cream Cheese Mixture: In a heatproof bowl, combine cream cheese, butter, and milk. Place over a double boiler and whisk until smooth. Remove from heat and let it cool slightly.
- Add Dry Ingredients: Sift in cake flour and cornstarch, then whisk until fully incorporated. Stir in vanilla extract and egg yolks until the batter is smooth.
- Prepare the Meringue: In a clean mixing bowl, beat egg whites with salt and lemon juice until foamy. Gradually add sugar and continue beating until stiff peaks form.
- Combine Batter and Meringue: Take one-third of the meringue and gently fold it into the cream cheese batter to lighten it. Gradually fold in the remaining meringue until well combined without deflating the mixture.
- Transfer to Pan: Pour the batter into the prepared cake pan and tap it gently on the counter to remove air bubbles.
- Bake in a Water Bath: Place the cake pan into the water bath and bake for 60-70 minutes or until the top is golden and the cake is set.
- Cool Gradually: Turn off the oven and leave the cake inside with the door slightly open for 15 minutes. Remove and let it cool completely before unmolding.
- Serve and Enjoy: Dust with powdered sugar if desired and enjoy the fluffy, jiggly goodness of Japanese cheesecake!
This Japanese Cheesecake is perfect for any occasion, offering a delicate balance of flavors and a texture that melts in your mouth. Master this recipe, and you’ll have a go-to dessert that impresses every time!