full recipe for making light and fluffy Japanese cheesecake, known for its delicate texture and mild flavor.
Ingredients
- For the Cake:
- 250 g cream cheese (softened)
- 60 g unsalted butter
- 100 ml whole milk
- 3 large eggs (separated)
- 80 g granulated sugar (divided)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 60 g all-purpose flour (sifted)
- 20 g cornstarch (sifted)
- For the Water Bath:
- Boiling water (for the water bath)
Instructions
- Preheat the Oven:
- Preheat your oven to 160 °C (320 °F). Prepare a round 8-inch (20 cm) cake pan and line the bottom with parchment paper.
- Prepare the Cream Cheese Mixture:
- In a medium saucepan over low heat, combine the softened cream cheese, butter, and milk. Stir until smooth and fully combined. Remove from heat and let it cool slightly.
- Combine the Egg Yolks:
- In a separate bowl, whisk the egg yolks with 40 g of the sugar until the mixture is pale and fluffy. Add the vanilla extract and lemon juice, mixing well.
- Mix in Dry Ingredients:
- Gradually add the sifted flour and cornstarch to the egg yolk mixture, mixing until smooth. Then, slowly add the cream cheese mixture, stirring until everything is well combined.
- Beat Egg Whites:
- In a clean, dry bowl, beat the egg whites until foamy. Gradually add the remaining 40 g of sugar and continue beating until stiff peaks form.
- Combine Mixtures:
- Gently fold one-third of the beaten egg whites into the cream cheese mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being cautious not to deflate the mixture.
- Prepare the Cake Pan:
- Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to release any air bubbles.
- Water Bath:
- Place the cake pan inside a larger baking dish. Fill the outer dish with boiling water until it reaches about halfway up the sides of the cake pan.
- Bake:
- Bake in the preheated oven for 50-60 minutes. The cheesecake should be set but still jiggle slightly in the center.
- Cool Down:
- Once baked, turn off the oven and leave the door slightly ajar. Let the cheesecake cool in the oven for about 30 minutes. This helps prevent cracking.
- Chill:
- Remove the cheesecake from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours (or overnight) to set completely.
- Serve:
- Once chilled, remove the cheesecake from the pan. Dust with powdered sugar if desired and slice into pieces. Serve and enjoy!
Total Time
- Preparation: 20 minutes
- Baking: 50-60 minutes
- Cooling and Chilling: 4+ hours
- Total: About 5 hours (including chilling time)
Tips
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for easier mixing.
- Water Bath: The water bath helps keep the cheesecake moist and prevents cracking.
- Flavor Variations: You can add a touch of matcha powder or citrus zest to the batter for added flavor.
- Storage: Keep leftovers covered in the refrigerator for up to 3 days.
Enjoy your light and fluffy Japanese cheesecake!
