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| Fluffy Japanese Cheesecake with a Golden Top |
Fluffy Japanese Cheesecake Recipe
Japanese cheesecake is a delightful cross between traditional cheesecake and sponge cake. It’s soft, airy, and melts in your mouth! This recipe will help you achieve the perfect texture with just a few simple ingredients.
Ingredients:
7 oz (200g) cream cheese, softened
¼ cup (60g) unsalted butter
½ cup (120ml) milk
6 eggs, separated
½ cup (100g) granulated sugar
¾ cup (90g) cake flour
1 tbsp cornstarch
1 tsp vanilla extract
½ tsp cream of tartar
A pinch of salt
Instructions:
1. Preheat & Prepare: Preheat your oven to 320°F (160°C). Line a round cake pan with parchment paper.
2. Melt the Cheese Mixture: In a heatproof bowl, melt the cream cheese, butter, and milk over a double boiler. Stir until smooth, then remove from heat.
3. Mix the Batter: Whisk in the egg yolks, vanilla extract, flour, and cornstarch until well combined.
4. Make the Meringue: In a separate bowl, beat the egg whites with cream of tartar and salt until foamy. Gradually add sugar and beat until stiff peaks form.
5. Combine: Gently fold the meringue into the batter in three additions, being careful not to deflate the mixture.
6. Bake: Pour the batter into the prepared pan. Place the pan in a larger baking dish filled with hot water (water bath). Bake for 60 minutes or until golden brown and set.
7. Cool & Serve: Let the cheesecake cool in the oven with the door slightly open to prevent collapsing. Once cooled, dust with powdered sugar if desired.
Tips for the Perfect Japanese Cheesecake:
Use room-temperature ingredients for a smoother batter.
Don’t overmix the meringue—gentle folding keeps the cake airy.
The water bath ensures even baking and prevents cracks.
Enjoy this light and fluffy Japanese cheesecake—it’s a heavenly dessert that’s both elegant and delicious!