Fluffy Japanese Cheesecake Recipe

If you’re searching for a dessert that’s a perfect combination of lightness, creaminess, and sweetness, look no further than Japanese Cheesecake. This soufflé-style cheesecake is a popular treat known for its airy texture and melt-in-your-mouth consistency. Unlike dense Western cheesecakes, Japanese Cheesecake feels almost like eating a soft cloud. With just a few ingredients and a bit of patience, you can recreate this delicacy at home.

This recipe will guide you step by step, ensuring your cheesecake turns out perfect, even if it’s your first attempt.

Ingredients:

• 30 grams of all-purpose flour
• 20 grams of cornstarch
• 180 grams of cream cheese (softened)
• 2 tablespoons of unsalted butter
• 4 tablespoons of whole milk
• 3 egg yolks
• 3 egg whites
• ½ teaspoon of vanilla extract
• 70 grams of granulated sugar
• ½ teaspoon of lemon juice
• Icing sugar (for decoration)

Preparation Time:

• Prep Time: 30 minutes
• Cooking Time: 1 hour
• Cooling Time: 1 hour
• Total Time: 2 hours 30 minutes

Instructions:

1. Prepare the baking setup:
   • Preheat your oven to 150°C (300°F).
   • Grease and line the base and sides of a round 6-inch cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to make it waterproof, as the cake will bake in a water bath.
2. Melt the base mixture:
   • In a heatproof bowl, combine the softened cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method). Stir gently until the mixture is smooth and well-combined. Remove from heat and let it cool slightly.
3. Mix the batter:
   • Add the egg yolks, one at a time, into the cream cheese mixture. Whisk thoroughly after each addition.
   • Sift in the flour and cornstarch. Add the vanilla extract and mix until smooth.
4. Beat the egg whites:
   • In a separate, clean bowl, whisk the egg whites with the lemon juice using an electric mixer on medium speed. Gradually add the sugar, one tablespoon at a time, and continue beating until stiff peaks form.
5. Combine the mixtures:
   • Gently fold the whipped egg whites into the cream cheese batter in three batches. Use a spatula and a light hand to maintain the airiness of the batter.
6. Bake the cheesecake:
   • Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any large air bubbles.
   • Place the cake pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan.
   • Bake in the preheated oven for 55-60 minutes or until the top is lightly golden and a skewer inserted into the center comes out clean.
7. Cool the cake:
   • Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes. This helps prevent sudden deflation.
   • Remove the cake from the water bath and allow it to cool completely in the pan before transferring it to a serving plate.
8. Decorate:
   • Dust the top with icing sugar for a touch of elegance. You can also serve it with fresh fruit or a dollop of whipped cream if desired.

Your fluffy Japanese Cheesecake is now ready to serve! The gentle sweetness, silky texture, and subtle tang from the cream cheese make this dessert irresistible. This cheesecake pairs beautifully with a cup of tea or coffee, making it an excellent choice for gatherings or a cozy night at home.

The process may seem meticulous, but the results are worth every step. So, roll up your sleeves, follow the recipe, and treat yourself to the delightful experience of homemade Japanese Cheesecake. Enjoy every airy bite!