Description
This Fluffy Japanese Cheesecake offers a light and airy texture that melts in your mouth. Combining the richness of cream cheese with the silkiness of whipped egg whites, this delicately baked cake is a perfect balance of sweet and creamy, ideal for dessert lovers seeking a soft, soufflé-like treat.
Ingredients
Scale
Main Ingredients
- 4 oz cream cheese
- 1/4 cup whole milk
- 6 large eggs
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter
- 1/2 cup cake flour
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 320°F (160°C) and line the bottom of a 9-inch round cake pan with parchment paper to prevent sticking and ensure even baking.
- Melt cream cheese mixture: In a small saucepan over low heat, gently melt the cream cheese, whole milk, and unsalted butter, stirring until smooth and fully combined. Remove from heat and let cool slightly.
- Separate eggs: Divide the eggs into two bowls, separating the whites from the yolks carefully to avoid mixing.
- Mix egg yolks and sugar: Add half of the granulated sugar to the egg yolks and whisk until creamy and pale. Incorporate the melted cream cheese mixture and whisk until smooth.
- Add dry ingredients: Sift the cake flour, cornstarch, and salt into the egg yolk mixture, then whisk gently to combine without lumps.
- Beat egg whites: In a clean bowl, beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form, which helps stabilize the meringue.
- Add sugar to whites: Gradually add the remaining sugar while continuing to beat the egg whites until stiff, glossy peaks form, indicating proper aeration.
- Fold mixtures: Carefully fold the egg white mixture into the egg yolk batter in three additions to maintain the airiness without deflating the batter.
- Transfer to pan: Pour the combined batter into the prepared cake pan. Tap the pan lightly on the countertop to release any trapped air bubbles for smooth texture.
- Prepare water bath: Place the cake pan inside a larger baking dish and pour hot water halfway up the sides of the cake pan to create a bain-marie for gentle baking.
- Bake: Bake in the preheated oven for about 1 hour, or until the top turns a light golden brown and a toothpick inserted in the center comes out clean.
- Cool in oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour to cool gradually, preventing cracks.
- Room temperature cool: Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack.
- Chill: Refrigerate the cooled cheesecake for at least 4 hours or overnight to firm up and enhance flavors.
- Serve: Slice the fluffy Japanese cheesecake into portions and serve chilled for the best experience.
Notes
- Using a water bath prevents the cake from drying out and helps it bake evenly.
- Be gentle when folding the meringue into the batter to keep the cake light and fluffy.
- Allowing the cake to cool slowly in the oven reduces the chance of cracks on the surface.
- Refrigerating the cake overnight improves texture and flavor.
- Make sure egg whites are at room temperature for better volume when beaten.
