Fluffy Japanese Cheesecake Recipe

 

Here’s a recipe for a fluffy Japanese cheesecake, which is light, airy, and not too sweet!

Ingredients:

• 1/2 cup cream cheese (about 120g), softened
• 1/4 cup unsalted butter (about 60g), softened
• 1/2 cup whole milk (about 120ml)
• 1/2 tsp vanilla extract
• 1/2 cup all-purpose flour (about 60g), sifted
• 1/4 cup cornstarch (about 30g), sifted
• 5 large eggs, separated
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar (about 100g)

Instructions:

1. Prepare the pan:

Preheat your oven to 320°F (160°C). Line the bottom and sides of a 7-inch (18 cm) round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking. This is important for water bath baking.

2. Melt the cream cheese and butter:

In a heatproof bowl, combine the cream cheese, butter, and milk. Set the bowl over a pot of simmering water (double boiler method) and stir until smooth and melted. Remove from heat, then add the vanilla extract. Let this mixture cool to room temperature.

3. Mix the dry ingredients:

In a separate bowl, sift the flour and cornstarch together to remove any lumps. Set aside.

4. Prepare egg yolks:

In another bowl, whisk the egg yolks lightly, then add the cooled cream cheese mixture to them. Gradually stir in the sifted dry ingredients and mix until smooth. Set this mixture aside.

5. Whisk egg whites:

In a clean, dry bowl, beat the egg whites with the cream of tartar until frothy. Gradually add the sugar while continuing to beat until stiff peaks form. The egg whites should be glossy but not dry.

6. Combine the mixtures:

Gently fold one-third of the egg whites into the cream cheese mixture to lighten it. Then, carefully fold in the rest of the egg whites, making sure not to deflate the batter.

7. Bake the cheesecake:

Pour the batter into the prepared cake pan. Smooth the top with a spatula. Place the pan into a large roasting pan or baking dish, and pour hot water into the outer pan until it reaches about halfway up the sides of the cake pan (this is your water bath). Bake for 50-60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. The cheesecake should still jiggle slightly in the middle when done.

8. Cool the cheesecake:

Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking. After that, remove the cheesecake from the oven and cool to room temperature. Then, refrigerate for at least 3 hours or overnight to set.

9. Serve:

Carefully run a knife around the edge of the cheesecake to loosen it from the pan. Remove the cheesecake and slice to serve. It should be light, airy, and melt-in-your-mouth!

Enjoy your fluffy, delicious Japanese cheesecake!