Japanese Cheesecake

A light and fluffy Japanese Cheesecake with a delicate flavor and airy soufflé texture, perfect for special occasions. It is less sweet than traditional cheesecake and pairs beautifully with tea and fresh fruit.

Ingredients

• 250g cream cheese, softened
• 50g unsalted butter
• 100ml whole milk
• 6 large eggs, separated
• 140g granulated sugar, divided
• 60g cake flour
• 20g cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• Hot water as needed (for water bath)
• Optional Garnishes: Powdered sugar, Fresh berries, Whipped cream, Mint leaves

Instructions

1. Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper. Wrap the outside of the pan securely with two layers of aluminum foil to prevent water from leaking into the cake during baking.
2. In a medium saucepan over low heat, combine the cream cheese, butter, and milk. Stir continuously until the mixture becomes smooth and creamy. Remove from heat and allow it to cool slightly for about 5 minutes.
3. Add the egg yolks one at a time, whisking thoroughly after each addition. Mix in the vanilla extract and lemon juice. The batter should be smooth and silky without lumps.
4. Sift together the cake flour, cornstarch, and salt. Gradually fold the dry ingredients into the cream cheese mixture until fully incorporated. For the smoothest texture, pass the batter through a fine mesh sieve into a clean bowl.
5. In a large mixing bowl, beat the egg whites using an electric mixer. When the whites become foamy, gradually add the sugar in three additions. Continue beating until soft-to-medium peaks form. The meringue should be glossy and hold its shape while still having a slightly curved tip. Avoid overbeating, as stiff peaks can cause cracking.
6. Add one-third of the whipped egg whites to the cream cheese mixture and gently mix to lighten the batter. Fold in the remaining egg whites in two additions using a rubber spatula. Use gentle folding motions to preserve as much air as possible. The final batter should be light, airy, and uniform in color.
7. Pour the batter into the prepared cake pan. Tap the pan lightly on the counter once or twice to remove large air bubbles. Smooth the surface with a spatula if necessary.
8. Place the cake pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cake pan. This water bath helps create a moist baking environment and prevents cracking.
9. Bake at 320°F (160°C) for 25 minutes. Without opening the oven, reduce the temperature to 285°F (140°C) and continue baking for 55 minutes. The cheesecake should be lightly golden on top and slightly jiggly in the center.
10. Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes. Remove from the oven and allow it to cool completely at room temperature. Carefully remove from the pan and peel away the parchment paper. Refrigerate for at least 1 hour before serving for the best texture.

Notes

Tips for Success: Use room temperature ingredients to prevent lumps. Do not overbeat the meringue; soft-to-medium peaks are essential for the fluffy texture. Fold gently to maintain air. Use a water bath to prevent cracking. Cool gradually to avoid collapse. Storage: Refrigerate covered for up to 4 days or freeze slices individually for up to 2 months. Nutrition per serving: 245 Calories, 7g Protein, 20g Carbohydrates, 15g Sugars.