Here’s a Fluffy Japanese Cheesecake recipe that’s light, airy, and delicious. Unlike traditional cheesecakes, this one has a cotton-soft texture and a slightly tangy flavor. It’s perfect if you’re looking for something different and lighter!
Ingredients:
For the Cheesecake Batter:
- 1/2 cup (120g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 1/2 cup (120ml) milk
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour, sifted
- 1/4 cup (30g) cornstarch, sifted
- 5 large eggs, separated (room temperature)
- 1/2 cup (100g) granulated sugar, divided
- 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)
- Powdered sugar (for dusting, optional)
For the Water Bath:
- Boiling water (for the water bath)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 325°F (160°C). Prepare an 8-inch round cake pan by lining the bottom with parchment paper and greasing the sides. You can also wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
2. Make the Cream Cheese Mixture:
- In a medium saucepan, combine the cream cheese, butter, and milk. Heat gently over low heat, stirring until the mixture is smooth and the butter and cream cheese have fully melted.
- Remove from heat, then stir in the vanilla extract.
- Gradually sift in the flour and cornstarch. Stir until everything is smooth and lump-free. Set aside to cool slightly.
3. Prepare the Egg Yolks:
- In a separate bowl, whisk the egg yolks and 1/4 cup of granulated sugar together until smooth and pale (about 2-3 minutes). Add the yolk mixture to the cream cheese mixture and mix well until fully combined.
4. Beat the Egg Whites:
- In a clean mixing bowl, beat the egg whites with cream of tartar (if using) until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form (but not dry).
5. Fold in the Egg Whites:
- Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten it.
- Then, fold in the remaining egg whites in two additions, being careful not to deflate the batter. The goal is to maintain the light and airy texture.
6. Bake the Cheesecake:
- Pour the batter into the prepared cake pan. Tap the pan on the counter to release any air bubbles.
- Place the cake pan in a larger roasting pan and pour hot water into the roasting pan to create a water bath (about 1 inch deep).
- Carefully transfer the pans to the oven and bake for about 45-50 minutes. The top should be golden brown, and the cake should rise. You can check for doneness by gently shaking the pan—if it wobbles slightly in the center, it’s done. The cheesecake will continue to set as it cools.
7. Cool the Cheesecake:
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 10 minutes to prevent sudden temperature changes that could cause cracking.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
8. Serve:
- When ready to serve, dust the top with powdered sugar for a beautiful finish (optional). Slice the cheesecake with a serrated knife to maintain the delicate texture.
This Fluffy Japanese Cheesecake is super light, airy, and melt-in-your-mouth delicious. It’s perfect for those who enjoy a less dense cheesecake with a slight soufflé-like texture!
Would you like to add any flavor variations, like lemon zest or matcha powder?