Description
This Japanese Cheesecake recipe yields a light and fluffy dessert that’s a delightful cross between a traditional cheesecake and a souffle. With a hint of sweetness and a melt-in-your-mouth texture, this delicate treat is perfect for any occasion.
Ingredients
Scale
Cheesecake Batter:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup whole milk
- 6 large eggs, separated
- 1/2 cup granulated sugar (divided)
- 1/2 teaspoon cream of tartar
- 1/2 cup cake flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat the oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper and wrap the outside with foil.
- Melt Ingredients: Melt cream cheese, butter, and milk in a heatproof bowl over simmering water. Remove from heat and cool slightly.
- Prepare Batter: Whisk in egg yolks, then sift in flour, cornstarch, and salt. Stir in vanilla.
- Beat Egg Whites: In a separate bowl, beat egg whites with cream of tartar and sugar until stiff peaks form.
- Combine Mixtures: Gently fold egg whites into the cream cheese batter.
- Bake: Pour batter into the pan, place in a larger dish with water, and bake for 60-70 minutes.
- Cool: Let the cake cool in the oven with the door ajar before transferring to a wire rack to cool completely.
- Serve: Dust with powdered sugar before serving if desired.
Notes
- For the fluffiest texture, use room-temperature ingredients and avoid overmixing the batter.
- Japanese cheesecake is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 17 g
- Sodium: 140 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 120 mg
