Fluffy Japanese Cheesecake (Print Version)
# Ingredients:
01 -
200g cream cheese, at room temperature
02 -
50g unsalted butter
03 -
100ml milk
04 -
4 large eggs, separated
05 -
80g granulated sugar
06 -
60g cake flour
07 -
20g cornstarch
08 -
1/4 tsp salt
09 -
1/2 tsp lemon juice
# Instructions:
01 -
Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper, making sure the paper extends above the rim of the pan.
02 -
Place the cream cheese, butter, and milk in a heatproof bowl over a pot of simmering water (double boiler). Gently stir until everything melts together into a smooth mixture. Remove from heat and let it cool a bit so it doesn't cook the eggs.
03 -
Sift the cake flour, cornstarch, and salt into the cheese mixture. Stir everything together until well combined with no lumps. Then gently mix in the egg yolks until you have a smooth, creamy batter.
04 -
In a clean, dry bowl, beat the egg whites with lemon juice until they become frothy. Gradually sprinkle in the sugar while continuing to beat until the whites form stiff, glossy peaks that stand straight up when you lift the beater.
05 -
Add one-third of the meringue to the cheese mixture and fold it in gently with a spatula. Once incorporated, add the remaining meringue in two batches, folding carefully to maintain as much air as possible in the batter.
06 -
Pour the batter into your prepared cake pan and smooth the top. Place the pan inside a larger baking dish, then pour hot water into the larger dish until it reaches halfway up the sides of the cake pan.
07 -
Carefully place the water bath setup in the preheated oven and bake for 60 minutes. Then reduce the temperature to 300°F (150°C) and bake for another 10 minutes until the top is golden brown.
08 -
Turn off the oven but leave the cheesecake inside with the door cracked open for 10-15 minutes. This helps prevent the cake from collapsing due to sudden temperature changes. Then remove it from the oven and cool completely on a wire rack.
09 -
Once completely cooled, gently remove the cheesecake from the pan by lifting the parchment paper. Dust with powdered sugar if desired, slice, and serve. For the best texture and flavor, chill in the refrigerator for at least an hour before serving.
# Notes:
01 -
This Japanese-style cheesecake is known for its light, souffle-like texture that jiggles when fresh out of the oven.
02 -
Unlike traditional American cheesecakes, Japanese cheesecake is less sweet and has a more delicate, cakey texture.
03 -
The water bath is crucial for gentle, even baking that gives this cheesecake its signature fluffiness.
04 -
Be very gentle when folding in the egg whites to keep as much air in the batter as possible.