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Japanese Cheesecake

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A light and fluffy Japanese cheesecake that melts in your mouth, combining the textures of soufflé and traditional cheesecake.

Ingredients

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  • 250 grams cream cheese, softened
  • 50 grams unsalted butter
  • 100 milliliters whole milk
  • 6 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 60 grams cake flour
  • 20 grams cornstarch
  • 120 grams granulated sugar

Instructions

  1. Preheat the oven to 320°F (160°C) and line an 8-inch round springform pan with parchment paper.
  2. Melt the cream cheese, butter, and milk in a saucepan over low heat until smooth.
  3. Whisk the egg yolks in a medium bowl until smooth, then gradually add to the cooled cheese mixture.
  4. Sift the cake flour and cornstarch into the cheese mixture and gently fold until smooth.
  5. Beat the egg whites in a clean bowl, gradually adding sugar until soft peaks form.
  6. Fold the meringue into the cheese batter in three parts, being careful to maintain airiness.
  7. Pour the batter into the prepared pan, tapping gently to release air bubbles and place in a water bath.
  8. Bake for 25 minutes at 320°F (160°C), then lower to 285°F (140°C) for 55 minutes without opening the door.
  9. Cool in the oven for 15 minutes with the door ajar, then remove and let cool completely.
  10. Refrigerate for at least 4 hours or overnight for best texture.

Notes

Serve with fresh berries or chocolate sauce for an extra treat. Store leftovers in an airtight container for up to three days.

Nutrition

Find it online: https://doughgirlbylea.com/japanese-cheesecake-recipe/

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