Japanese cheesecake is a delightful fusion of traditional cheesecake and soufflé, resulting in a soft, airy, and fluffy texture that melts in your mouth. Unlike classic dense cheesecakes, this version is light, slightly jiggly, and packed with a subtle sweetness that perfectly complements its creamy flavor. This delicate treat is perfect for dessert lovers who enjoy a less sugary and more cloud-like cake. Whether served plain or with a dusting of powdered sugar, this Japanese cheesecake is sure to impress your taste buds.
Ingredients
- 140g cream cheese, softened
- 40g unsalted butter
- 50ml whole milk
- 3 large eggs, separated
- ½ teaspoon vanilla extract
- 50g cake flour
- 10g cornstarch
- ¼ teaspoon salt
- 60g granulated sugar
- ½ teaspoon lemon juice
- Powdered sugar (for dusting, optional)
Instructions
1. Prepare the baking equipment
- Preheat your oven to 320°F (160°C).
- Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides with butter.
- Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.
2. Melt the cream cheese mixture
- In a heatproof bowl, combine cream cheese, butter, and milk.
- Place the bowl over a pot of simmering water and whisk until smooth and well combined.
- Remove from heat and let it cool slightly.
3. Mix the batter
- Add vanilla extract and egg yolks to the cream cheese mixture. Whisk until fully incorporated.
- Sift in cake flour, cornstarch, and salt, then gently fold the mixture until smooth and lump-free.
4. Whip the egg whites
- In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until foamy.
- Add lemon juice and gradually incorporate the sugar while beating until stiff peaks form.
5. Combine the mixtures
- Take one-third of the whipped egg whites and gently fold them into the cream cheese batter to lighten the mixture.
- Carefully fold in the remaining egg whites in two additions, ensuring not to deflate the batter.
6. Prepare the water bath
- Pour the batter into the prepared cake pan and tap it gently to remove air bubbles.
- Place the cake pan into a larger baking dish and pour hot water into the dish until it reaches about 1 inch up the sides of the cake pan.
7. Bake the cheesecake
- Transfer to the preheated oven and bake for 60 minutes.
- Reduce the temperature to 300°F (150°C) and bake for an additional 15 minutes until the cake is golden brown and set.
8. Cool and serve
- Turn off the oven and leave the cake inside with the door slightly open for 10 minutes to prevent sudden shrinkage.
- Remove from the oven and let it cool completely in the pan before transferring to a serving plate.
- Dust with powdered sugar if desired and enjoy the soft, fluffy goodness!
This Japanese cheesecake is best enjoyed fresh but can be stored in the refrigerator for up to three days. Its cloud-like texture and balanced flavor make it a favorite treat for all occasions.