Japanese cheesecake is renowned for its unique texture and flavor. It combines the rich creaminess of traditional cheesecake with a light, fluffy, and almost soufflé-like consistency. This recipe will guide you through the steps to make your very own Japanese cheesecake that’s sure to impress your family and friends.
Fluffy Japanese Cheesecake
Indulge in the airy and delicate goodness of this Fluffy Japanese Cheesecake. With its melt-in-your-mouth texture and subtle sweetness, it's the perfect treat for any occasion. Follow this recipe for a foolproof way to create this Japanese dessert sensation.
Equipment
- 8-inch (20 cm) round cake pan
- parchment paper
- electric mixer
- mixing bowls
- whisk
- spatula
- fine mesh strainer
- aluminum foil
- Cake cooling rack
Ingredients
- 50g (5.3 oz) cream cheese, softened
- 50g (1.8 oz) unsalted butter
- 100ml (3.4 fl oz) whole milk
- 6 large eggs, separated
- 60g (2.1 oz) all-purpose flour
- 20g (0.7 oz) cornstarch
- 120g (4.2 oz) granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- Zest of 1 lemon optional
Instructions
- Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper.
- In a heatproof bowl, combine cream cheese, butter, and milk.
- Place the bowl over a pot of simmering water (double boiler) and stir until the mixture is smooth and well combined. Remove from heat and let it cool.
- In a separate bowl, sift together the all-purpose flour and cornstarch. Set aside.
- In a large mixing bowl, whisk the egg yolks until they are well combined. Add the cream cheese mixture and gently mix together.
- Then, add the sifted flour mixture and continue to mix until smooth. Add the vanilla extract and lemon zest if using.
- In another clean, dry mixing bowl, beat the egg whites with an electric mixer until they become foamy.
- Add the cream of tartar and continue to beat while gradually adding the granulated sugar. Beat until stiff peaks form.
- Gently fold the egg white mixture into the cream cheese mixture in three separate additions until fully incorporated.
- Pour the batter into the prepared cake pan and tap it gently on the counter to remove any air bubbles.
- Place the cake pan into a larger pan and add hot water to the larger pan until it reaches about halfway up the sides of the cake pan.
- Cover the cake pan with aluminum foil and bake in the preheated oven for 1 hour and 10 minutes or until the cake is set and the top is golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan. Then, transfer it to a cake cooling rack to cool completely.
- Once the cake is cooled, refrigerate it for a few hours or overnight for best results.
- Slice, serve, and enjoy your homemade Fluffy Japanese Cheesecake!
Video
Notes
- Be sure the cream cheese and butter are softened to room temperature for smoother mixing.
- You can customize the flavor by adding other extracts like almond or matcha for a unique twist.
- Use a fine-mesh strainer to sift flour and cornstarch to prevent lumps in the batter.
Nutrition
Calories: 280kcalFat: 18gProtein: 6gCarbohydrates: 23g
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