Fluffy Japanese Cheesecake
A light, airy Japanese Cheesecake that melts in your mouth, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 270 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 3 large eggs, separated
- 1/4 cup all-purpose flour, sifted
- 1/4 cup cornstarch
- 1/2 tsp lemon juice
- 1/4 tsp salt
Instructions
- Preheat your oven to 320°F (160°C) and prepare a 9-inch round cake pan with parchment paper.
- Melt the cream cheese, butter, and milk in a saucepan over low heat until smooth.
- Allow the mixture to cool slightly after removing it from heat.
- Whisk the egg yolks and sugar in a separate bowl until pale and frothy.
- Mix the cooled cream cheese mixture into the egg yolk mixture until combined.
- Sift in the flour and cornstarch, then mix gently.
- Beat the egg whites with lemon juice until soft peaks form.
- Fold the whipped egg whites into the cheese mixture gently.
- Pour the batter into the prepared pan and place it in a larger roasting dish filled with boiling water.
- Bake for approximately 60 minutes or until lightly golden and jiggly in the center.
- Turn off the oven, crack the door, and cool for about 15 minutes before transferring to the fridge for at least 4 hours.
- Slice and serve chilled.
Notes
Avoid opening the oven during baking to prevent collapsing. For optimal results, use fresh ingredients.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg
Find it online: https://us.recipesfood.org/japanese-cheesecake/
