Here’s a recipe for a Fluffy Japanese Cheesecake—light, airy, and not as sweet as traditional cheesecakes, making it a perfect dessert for anyone who loves a delicate, melt-in-your-mouth treat!
Ingredients:
For the Cheesecake Batter:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120ml) whole milk
- 1/4 cup (60g) unsalted butter
- 1/2 cup (100g) granulated sugar (divided)
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon cream of tartar (optional, for extra stability)
For the Water Bath:
- Hot water (enough to fill a baking pan with water, about halfway up the sides of the cheesecake pan)
Instructions:
1. Prepare the Baking Pan:
- Preheat your oven to 325°F (160°C).
- Line the bottom and sides of an 8-inch (20cm) round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from leaking in during the water bath.
2. Make the Cream Cheese Mixture:
- In a medium saucepan, combine the softened cream cheese, butter, and milk. Heat over low-medium heat, stirring occasionally, until everything has melted together and becomes smooth.
- Remove from the heat and let the mixture cool slightly.
3. Prepare the Dry Ingredients:
- In a separate bowl, whisk together the flour and cornstarch until well combined.
4. Mix the Batter:
- Once the cream cheese mixture has cooled, whisk in the egg yolks, one at a time, followed by the vanilla extract.
- Gradually sift the dry ingredients into the cream cheese mixture, and whisk until smooth and lump-free.
5. Whisk the Egg Whites:
- In a separate clean bowl, beat the egg whites with a hand mixer or stand mixer. Start on low speed, then increase to medium-high. Add the cream of tartar (if using) and continue beating until soft peaks form.
- Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form. The egg whites should be glossy and hold their shape.
6. Fold the Egg Whites into the Batter:
- Gently fold about 1/3 of the beaten egg whites into the cream cheese mixture to lighten the batter.
- Carefully fold in the remaining egg whites, working gently to maintain the airiness of the whipped egg whites. Be sure not to deflate the batter.
7. Prepare the Water Bath:
- Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any large air bubbles.
- Place the cake pan into a larger baking pan. Pour hot water into the larger pan, about halfway up the sides of the cheesecake pan.
8. Bake the Cheesecake:
- Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the center is set but still slightly jiggly (it will firm up as it cools). If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
9. Cool and Unmold:
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool gradually for about 1 hour. This helps prevent cracking.
- After the cheesecake has cooled to room temperature, remove it from the water bath and refrigerate it for at least 4 hours or overnight for the best texture.
10. Serve:
- Once chilled, carefully remove the cheesecake from the pan. Slice and serve chilled. It’s delicious on its own, but you can also add whipped cream, fresh berries, or a light dusting of powdered sugar for extra flair.
Enjoy your Fluffy Japanese Cheesecake—it’s airy, light, and simply delightful! 😊