Gluten-Free Japanese Cheesecake
Delightfully light, airy, and irresistibly creamy, this Gluten-Free Japanese Cheesecake is a dream come true for dessert lovers with dietary restrictions. Combining the signature fluffiness of a traditional Japanese cheesecake with the versatility of gluten-free baking, this recipe yields a melt-in-your-mouth delight that's perfect for any occasion. Made with smooth cream cheese, a touch of zesty lemon juice, and the finest gluten-free all-purpose flour, this cheesecake achieves its iconic cloud-like texture through a delicately folded meringue and a gentle water bath baking method. Whether you're serving it as a show-stopping centerpiece for a gathering or simply indulging in a slice with a dusting of powdered sugar, this gluten-free dessert is destined to impress both gluten-free and non-gluten-free eaters alike.
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Recipe Information
Ingredients
- 250 grams Cream cheese
- 50 grams Unsalted butter
- 100 ml Whole milk
- 6 large Egg yolks
- 60 grams Gluten-free all-purpose flour
- 20 grams Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 6 large Egg whites
- 0.5 teaspoon Cream of tartar
- 150 grams Granulated sugar
- 1 tablespoon Powdered sugar
Instructions
Preheat your oven to 160°C (320°F). Grease a 9-inch round springform pan and line the bottom and sides with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the baking.
In a medium saucepan, melt together the cream cheese, unsalted butter, and whole milk over low heat, stirring continuously until smooth. Remove from heat and let it cool slightly.
In a large bowl, beat the egg yolks lightly and slowly add the cooled cream cheese mixture while whisking. Mix in the gluten-free flour and cornstarch, ensuring there are no lumps. Add the lemon juice and vanilla extract, then mix until smooth.
In a separate large bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
Gently fold the egg white mixture into the cream cheese batter in three batches, using a spatula. Be careful not to deflate the mixture.
Pour the batter into the prepared pan. Place the pan in a larger baking dish filled with hot water, creating a water bath to help the cheesecake bake evenly.
Bake in the preheated oven for 50-60 minutes, or until the cake is set but still slightly jiggly in the center. Turn off the oven, leave the door slightly open, and let the cheesecake cool in the oven for an additional 30 minutes to prevent cracking.
Remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, dust the top of the cheesecake with powdered sugar. Slice and enjoy the light, fluffy texture of this gluten-free Japanese cheesecake.
Nutrition Facts
Calories |
2651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1483 mg | 494% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 257.9 g | 94% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 174.8 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 539 mg | 41% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1202 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
