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Fluffy Japanese Cheesecake

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Experience the ethereal delight of a light and fluffy Japanese cheesecake that melts in your mouth with a delicate sweetness.

Ingredients

Scale
  • 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 (for meringue)

Instructions

  1. Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch round springform pan with parchment paper.
  2. Melt the cream cheese, butter, and milk together in a saucepan over low heat.
  3. Whisk the egg yolks until smooth and gradually add into the cheese mixture.
  4. Sift the cake flour and cornstarch into the cheese mixture and carefully fold.
  5. Beat the egg whites until foamy, then add the sugar gradually to make a meringue.
  6. Fold the meringue into the cheese batter gently.
  7. Pour the batter into the prepared springform pan and tap to release air bubbles.
  8. Bake for 25 minutes at 320°F (160°C), then reduce the temperature to 285°F (140°C) for an additional 55 minutes.
  9. Cool the cheesecake in the oven for 15 minutes by propping the door open.
  10. Chill the cheesecake completely in the pan before refrigerating it for at least 4 hours.

Notes

For best results, use room temperature cream cheese and eggs. Enjoy chilled with whipped cream or fruit.

Nutrition

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

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