Japanese Cheesecake Recipe

Japanese Cheesecake Recipe

Ingredients:

• 7 oz (200g) cream cheese, softened
• 1/4 cup (60g) unsalted butter, softened
• 1/2 cup (120ml) milk
• 1/2 cup (120g) granulated sugar, divided
• 6 large eggs, separated
• 1/4 teaspoon cream of tartar
• 1/2 cup (60g) cake flour
• 2 tablespoons (20g) cornstarch
• 1 tablespoon (15ml) lemon juice
• 1/4 teaspoon salt

Instructions:

1. Prepare the pan and oven:
   • Preheat your oven to 320°F (160°C).
   • Line the bottom of an 8-inch (20cm) round cake pan with parchment paper. Grease the sides and bottom of the pan.
2. Make the cream cheese mixture:
   • In a large mixing bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and whisk until smooth and melted.
   • Remove from heat and let it cool slightly.
3. Prepare the egg yolk mixture:
   • Sift the cake flour and cornstarch together.
   • Add the egg yolks, half of the sugar, lemon juice, and salt to the cream cheese mixture. Whisk until well combined.
   • Gradually add the sifted flour mixture to the batter and mix until smooth.
4. Beat the egg whites:
   • In a clean, dry mixing bowl, beat the egg whites with the cream of tartar until frothy.
   • Gradually add the remaining sugar and continue beating until stiff peaks form.
5. Combine the mixtures:
   • Gently fold the egg whites into the cream cheese batter in three additions, mixing until just combined and no streaks of egg white remain.
6. Bake the cheesecake:
   • Pour the batter into the prepared cake pan.
   • Place the cake pan in a larger baking dish. Pour hot water into the larger dish to create a water bath (the water should reach halfway up the sides of the cake pan).
   • Bake in the preheated oven for about 60-70 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
7. Cool the cheesecake:
   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 15 minutes to cool gradually.
   • Remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
8. Serve:
   • Carefully remove the cheesecake from the pan and transfer it to a serving plate.
   • Slice and enjoy your fluffy Japanese cheesecake!

Enjoy your light and airy Japanese cheesecake!