Fluffy Japanese Cheesecake Recipe Worth Trying
This delightful dessert is the perfect blend of fluffy and creamy, creating a heavenly treat that's sure to impress. With the right ingredients and techniques, you'll be able to recreate the light and airy texture that Japanese cheesecakes are known for. So, roll up your sleeves, preheat your oven, and let's dive into the world of Japanese baking magic!
- 5 large eggs, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar, divided
- 8 ounces cream cheese, at room temperature
- 1/2 cup low-fat milk
- 1/4 cup unsalted butter, at room temperature
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- Prepare the Pan:
Line the bottom and side of an 8-inch round springform pan with parchment paper. Ensure to wrap the pan with foil, sealing it completely to prevent water from seeping in during baking.
- Preheat the Oven:
Fill a large baking pan halfway with water and place it in the oven on the lowest rack. Preheat the oven to 315°F (157°C).
- Whip Egg Whites:
In a mixing bowl, beat the egg whites on low speed for 30 seconds, then increase to medium-low for another 30 seconds until foamy. Add cream of tartar and increase to medium-high until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form.
- Prepare Cream Cheese Mixture:
In a separate bowl, mix cream cheese and milk until creamy. Add butter, remaining sugar, and lemon juice, then beat until well combined. Mix in flour and cornstarch, followed by egg yolks, until smooth. Strain the batter using a sieve.
- Fold Egg Whites:
Add 1/3 of the egg whites to the cream cheese mixture and gently fold until mostly incorporated. Repeat with remaining egg whites until fully combined.
- Bake the Cake:
Pour the batter into the prepared springform pan, spreading it evenly. Tap the pan gently on the counter to remove air bubbles. Place the pan into the water bath and bake for 1 hour and 10 minutes.
- Check Doneness:
Insert a toothpick into the center of the cake to check for doneness. If it comes out clean, bake for an additional 10-15 minutes to brown the top.
- Cool:
Turn off the oven, open the door slightly, and let the Japanese cheesecake cool in the oven for 1 hour. Remove from the oven, cool completely, then refrigerate for at least 4 hours.
- Serve:
Once chilled, remove from the pan, slice, and serve with desired toppings like fresh fruit, fruit puree, or whipped cream.
- Be delicate when folding the egg whites into the batter to maintain the airy texture.
- Keep an eye on the water level in the baking pan during baking to prevent it from drying out.
- Resist the temptation to overmix the batter to prevent the cake from becoming dense.
Have Fun Baking!