Fluffy Japanese Cheesecake
A delightful Japanese cheesecake that combines the lightness of a soufflé with the creamy richness of traditional cheesecake, perfect for cozy moments.
Ingredients
Cheesecake Base
- 1 cup cream cheese, softened Choose a brand you love, like Philadelphia.
- 1/2 cup unsalted butter, softened Let it soften for easier mixing.
- 1/2 cup milk Use whole milk or a non-dairy alternative.
Egg Mixture
- 4 large eggs, separated Be careful not to get any yolk in the whites.
- 1/2 cup sugar Will be used in both yolk and whites.
Dry Ingredients
- 1/4 cup all-purpose flour Sift well to avoid lumps.
- 1/4 cup cornstarch Essential for fluffiness.
- 1 teaspoon lemon juice Fresh lemon juice adds bright flavor.
- 1/4 teaspoon salt Enhances sweetness.
Instructions
Preparation
- Preheat the oven to 320°F (160°C) and grease a round cake pan, lining it with parchment paper.
- In a double boiler, melt the cream cheese, butter, and milk over low heat until smooth.
- In a large bowl, whisk the egg yolks and sugar until creamy and lighter in color, then add the melted cheese mixture.
- Sift in the flour and cornstarch, mixing until combined.
Whipping Egg Whites
- In a separate bowl, beat the egg whites and salt until soft peaks form.
- Gradually add the sugar and whip until stiff peaks form.
- Gently fold one-third of the egg whites into the cheese mixture, then fold in the remaining whites in two additions.
Baking
- Pour the batter into the prepared pan and bake in a water bath for about 60 minutes or until lightly golden and set.
- Let the cheesecake cool in the pan before transferring it to a wire rack.
- Refrigerate for a few hours before serving chilled.
Notes
Ensure all ingredients are at room temperature for best results. Be gentle when folding in the egg whites to maintain airiness. Consider adding vanilla extract or lemon zest for extra flavor.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 10gSodium: 150mgSugar: 10g
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