Japanese Cheesecake Recipe

Japanese Cheesecake Recipe

Ingredients:

• 250g (9 oz) cream cheese
• 50g (1.8 oz) unsalted butter
• 100ml (3.4 oz) whole milk
• 60g (2.1 oz) cake flour
• 20g (0.7 oz) cornstarch
• 6 large eggs, separated
• 140g (4.9 oz) granulated sugar
• 1/4 tsp cream of tartar (optional)
• 1 tsp vanilla extract
• Powdered sugar (for dusting)

Instructions:

1. Preheat Oven:
   • Preheat your oven to 160°C (320°F).
   • Line the bottom and sides of an 8-inch round cake pan with parchment paper. Wrap the outside of the pan with foil to prevent water from seeping in during baking.
2. Prepare the Cheese Mixture:
   • In a medium saucepan, melt the cream cheese, butter, and milk over low heat. Stir constantly until smooth. Remove from heat and let it cool slightly.
   • Sift the cake flour and cornstarch together and mix them into the cream cheese mixture until well combined.
   • Add the egg yolks and vanilla extract, and mix until smooth.
3. Prepare the Meringue:
   • In a large mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar if using.
   • Gradually add the granulated sugar while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form.
4. Combine Mixtures:
   • Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Then fold in the remaining meringue until just combined. Be careful not to deflate the meringue.
5. Bake the Cheesecake:
   • Pour the batter into the prepared cake pan and tap the pan lightly to remove any air bubbles.
   • Place the cake pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan (water bath).
   • Bake in the preheated oven for about 1 hour 10 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
6. Cool and Serve:
   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to prevent sudden temperature changes.
   • Remove the cheesecake from the oven and the water bath. Let it cool completely in the pan.
   • Once cooled, transfer the cheesecake to a serving plate. Dust with powdered sugar if desired before serving.

Enjoy your light and fluffy Japanese cheesecake!