RECIPES
Japanese Cheesecake Recipe
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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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!