Fluffy Japanese Cheesecake

Experience the light and airy delight of a Fluffy Japanese Cheesecake. Known for its cloud-like texture and subtle sweetness, this cheesecake is a perfect balance between a traditional cheesecake and a soufflé. It melts in your mouth and leaves you craving more—perfect for any occasion!

Why You’ll Love This Recipe

• Light and Airy Texture: This Fluffy Japanese Cheesecake is known for its cloud-like texture that melts in your mouth, offering a unique experience compared to traditional cheesecakes.
• Delicate Sweetness: With just the right balance of sweetness, this cheesecake doesn’t overpower your taste buds, making it the perfect light dessert after a meal or for a special occasion.
• Simple Ingredients: You only need basic ingredients like cream cheese, eggs, and flour to create this impressive dessert, so it’s easy to prepare without needing specialty items.
• Impressive Yet Easy: Though it looks and tastes sophisticated, the recipe is straightforward, with easy-to-follow steps like the meringue and water bath that ensure success.
• Versatile Occasion Dessert: Whether for a family gathering, holiday, or just a treat for yourself, this cheesecake will impress with its elegant appearance and soft, pillowy texture. It’s perfect for any occasion!

Ingredients

For the Cheesecake:

• 250g (8.8 oz) cream cheese, softened
• 50g (1.8 oz) unsalted butter, softened
• 100ml (3.4 fl oz) whole milk
• 60g (2.1 oz) cake flour
• 20g (0.7 oz) cornstarch
• 6 large eggs, separated
• 140g (5 oz) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/4 teaspoon cream of tartar
• Powdered sugar, for dusting

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Instructions

1. Prepare the Pan:

• Preheat the oven to 320°F (160°C).
• Line the bottom and sides of a 20cm (8-inch) round cake pan with parchment paper.
• Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.

2. Make the Cheesecake Batter:

• In a heatproof bowl, combine softened cream cheese, butter, and milk.
• Place the bowl over simmering water (double boiler method) and stir until smooth. Remove from heat and let cool slightly.
• Sift cake flour and cornstarch into the cream cheese mixture.
• Add egg yolks, vanilla extract, and lemon juice. Mix until smooth.

3. Prepare the Meringue:

• In a large mixing bowl, beat egg whites with cream of tartar until frothy.
• Gradually add sugar and beat until stiff peaks form.

4. Combine and Bake:

• Fold one-third of the meringue into the cream cheese mixture to lighten it.
• Fold in the remaining meringue in two additions, being careful not to deflate the batter.
• Pour the batter into the prepared pan and smooth the top.
• Place the cake pan into a larger baking dish, and pour hot water into the larger dish until it reaches halfway up the sides of the cake pan (water bath method).
• Bake for 70-80 minutes, until the top is golden brown and a skewer comes out clean.

5. Cool and Serve:

• Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes.
• Remove the cake from the oven and water bath, and let it cool completely in the pan on a wire rack.
• Once cooled, remove the cheesecake from the pan and peel off the parchment paper.
• Dust with powdered sugar before serving.