Japanese Cheesecake
Indulge in the cloudlike perfection of Japanese Cheesecake, the ultimate blend of creamy richness and airy lightness that melts in your mouth. This recipe combines cream cheese, airy egg whites, and a touch of citrusy brightness from lemon juice to create a fluffy yet decadent dessert. With its signature soft, jiggly texture achieved through the gentle folding of ingredients and a delicate water bath bake, this cheesecake is a true showstopper. Perfect as a centerpiece for celebrations or a cozy treat to elevate teatime, this Japanese Cheesecake promises a dreamy bite every time. Whether served plain or topped with fresh fruit and powdered sugar, it’s sure to impress! Get ready to enjoy a dessert that’s as captivating in its simplicity as it is delicious.
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Recipe Information
Ingredients
- 250 g cream cheese
- 50 g unsalted butter
- 100 ml milk
- 6 units egg yolks
- 60 g cake flour
- 20 g cornstarch
- 0.25 tsp salt
- 6 units egg whites
- 140 g granulated sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
Instructions
Preheat your oven to 320°F (160°C) and line the bottom of an 8-inch round cake pan with parchment paper.
In a heatproof bowl, over a pot of simmering water, melt the cream cheese, unsalted butter, and milk together. Stir until smooth and combined. Remove from heat and let it cool slightly.
Once cooled, add the egg yolks, vanilla extract, and lemon juice to the cream cheese mixture. Whisk until fully incorporated.
Sift the cake flour, cornstarch, and salt together, then fold them into the cream cheese mixture using a spatula until there are no lumps and the batter is smooth.
In a separate clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
Gently fold one-third of the egg white mixture into the cream cheese batter to lighten it. Carefully fold in the remaining egg whites in two more additions, ensuring not to deflate the batter.
Pour the batter into the prepared cake pan, then gently tap the pan on the counter to release any air bubbles.
Place the cake pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the cake pan (creating a water bath).
Bake in the preheated oven for 60 minutes or until the top is golden brown and a skewer inserted into the center comes out clean.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to cool slowly, preventing it from collapsing.
Remove the cake pan from the water bath and let it cool completely on a wire rack.
Once cooled, remove the cheesecake from the pan and refrigerate for at least 2 hours or overnight before serving.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 19.7 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 66 mg | 5% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 115 mg | 2% | |
*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.
