Fluffy Japanese Cheesecake Recipe

If you’re looking for a dessert that combines the creaminess of cheesecake with the airiness of a sponge cake, look no further than the Fluffy Japanese Cheesecake. Known for its delicate texture and mild sweetness, this dessert has captured the hearts of dessert lovers worldwide. Whether you’re a seasoned baker or a novice, this recipe will guide you through creating a perfect Japanese cheesecake that melts in your mouth.

 

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Cooling Time: 1 hour
• Total Time: 2 hours 40 minutes

Ingredients

• 250g cream cheese
• 50g unsalted butter
• 100ml milk
• 60g all-purpose flour
• 20g cornstarch
• 6 eggs, separated
• 140g granulated sugar
• 1/4 teaspoon cream of tartar
• Powdered sugar for dusting

 

Instructions

Step 1: Preheat the Oven and Prepare the Pan

1. Preheat your oven to 160°C (320°F).
2. Line the bottom and sides of an 8-inch round springform pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.

Step 2: Melt the Cream Cheese, Butter, and Milk

1. In a double boiler, combine the cream cheese, butter, and milk.
2. Stir the mixture constantly until smooth and creamy.
3. Remove it from heat and allow it to cool to room temperature.

Step 3: Prepare the Flour Mixture

1. Sift the all-purpose flour and cornstarch together to remove any lumps.
2. Gradually fold the sifted flour mixture into the cooled cream cheese mixture. Stir gently until fully incorporated.

Step 4: Mix the Egg Yolks

1. Add the egg yolks to the batter one at a time, mixing well after each addition.
2. Ensure the batter is smooth and lump-free.

Step 5: Whip the Egg Whites

1. In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until frothy.
2. Add the cream of tartar and continue beating.
3. Gradually add the granulated sugar, a tablespoon at a time, while beating the egg whites until stiff peaks form.

Step 6: Combine the Mixtures

1. Gently fold one-third of the whipped egg whites into the cream cheese batter. Use a spatula to fold in a circular motion without deflating the air.
2. Repeat the process with the remaining egg whites, folding gently until no streaks remain.

Step 7: Prepare for Baking

1. Pour the batter into the prepared springform pan.
2. Tap the pan lightly on the counter to release any air bubbles.
3. Place the pan into a larger baking dish and pour hot water into the dish to create a water bath.

Step 8: Bake

1. Bake the cheesecake in the preheated oven for 1 hour and 10 minutes. Reduce the temperature to 150°C (300°F) and bake for an additional 10 minutes.
2. Turn off the oven and let the cheesecake sit inside for 15 minutes with the door slightly ajar.

Step 9: Cool

1. Remove the cheesecake from the oven and water bath.
2. Let it cool completely in the pan before transferring it to a serving plate.

Step 10: Dust with Powdered Sugar

1. Once cooled, dust the top of the cheesecake with powdered sugar for a classic finish.
2. Slice and serve.

Tips for Success

1. Use Room Temperature Ingredients: This ensures a smooth batter and better incorporation.
2. Don’t Overmix: Gently fold the egg whites to retain air and achieve the signature fluffy texture.
3. Check the Water Bath: Ensure the water bath remains adequately filled during baking to prevent cracks.

 

Fluffy Japanese Cheesecake is the epitome of elegant simplicity. Its light, melt-in-your-mouth texture and subtly sweet flavor make it an irresistible treat for any occasion. Serve it with a dusting of powdered sugar, fresh fruit, or a dollop of whipped cream to impress your family and friends. Follow this recipe step-by-step, and you’ll master the art of Japanese cheesecake in no time!