Here’s a recipe for a Fluffy Japanese Cheesecake—light, airy, and soft, with a delicate sweetness that makes it a wonderful treat for any occasion!
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 stability)
For the Water Bath:
- Hot water (enough to fill a baking pan halfway)
Instructions:
1. Prepare the Pan:
- Preheat your oven to 325°F (160°C).
- Line the bottom of an 8-inch (20cm) round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent any water from leaking in during the water bath.
2. Make the Cream Cheese Mixture:
- In a saucepan, combine the cream cheese, butter, and milk. Heat over low-medium heat, stirring occasionally, until everything is melted and smooth.
- Remove from heat and allow the mixture to cool slightly.
3. Combine the Dry Ingredients:
- In a small bowl, whisk together the flour and cornstarch until well combined.
4. Mix the Batter:
- Once the cream cheese mixture has cooled, add the egg yolks and vanilla extract. Whisk until smooth.
- Gradually sift the dry ingredients into the mixture and whisk until fully combined and smooth.
5. Whip the Egg Whites:
- In a separate clean bowl, beat the egg whites with a hand mixer or stand mixer on medium-low speed until foamy. Add the cream of tartar (if using) and increase the speed to medium-high. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form (the peaks should stand straight up).
6. Fold the Egg Whites into the Batter:
- Gently fold about one-third of the beaten egg whites into the cream cheese mixture to lighten it.
- Carefully fold in the remaining egg whites, making sure not to deflate the batter. The goal is to keep the mixture light and airy.
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 and add hot water to the larger pan, filling it halfway up the sides of the cheesecake pan.
8. Bake the Cheesecake:
- Bake in the preheated oven for 50-60 minutes. The cheesecake should be golden brown on top, and the center should be slightly jiggly but firm.
- If the top of the cheesecake starts to brown too quickly, cover it loosely with aluminum foil.
9. Cool the Cheesecake:
- After baking, turn off the oven and leave the door slightly ajar for about 1 hour. This gradual cooling helps prevent the cheesecake from cracking.
- After an hour, remove the cheesecake from the oven and the water bath, and allow it to cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight for the best texture.
10. Serve:
- Once chilled, carefully remove the cheesecake from the pan. Slice it and serve chilled. It’s light, fluffy, and creamy—perfect on its own or with a dusting of powdered sugar or fresh berries.
Enjoy your Fluffy Japanese Cheesecake! It’s delicate, delicious, and incredibly satisfying. 😋