Fluffy Japanese Cheesecake Recipe
Japanese cheesecake is a delightful, airy dessert that combines the rich taste of traditional cheesecake with the light, fluffy texture of a soufflé. This melt-in-your-mouth treat is perfect for any occasion and is sure to impress your family and friends. Follow this step-by-step guide to make your own fluffy Japanese cheesecake at home.
Ingredients
For the Cheesecake Batter:
- 5 oz (140g) cream cheese, softened
- 2 tbsp (30g) unsalted butter, softened
- 1/4 cup (60ml) whole milk
- 4 egg yolks
- 1/4 cup (50g) granulated sugar
- 1/2 cup (60g) cake flour, sifted
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1/2 tbsp lemon juice
- A pinch of salt
For the Meringue:
- 4 egg whites
- 1/4 cup (50g) granulated sugar
- 1/4 tsp cream of tartar
Instructions
Step 1: Prepare the Baking Pan
- Preheat your oven to 320°F (160°C).
- Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath baking process.
Step 2: Make the Cheesecake Batter
- In a heatproof bowl, melt the cream cheese, butter, and milk over a double boiler. Stir until smooth.
- Remove from heat and let it cool slightly.
- Whisk in the egg yolks, sugar, vanilla extract, lemon juice, and salt.
- Gradually sift in the cake flour and cornstarch, folding gently until well combined.
Step 3: Prepare the Meringue
- In a clean, dry bowl, beat the egg whites until foamy.
- Add the cream of tartar and continue beating.
- Gradually add the sugar in three additions, beating until stiff peaks form.
Step 4: Combine the Batter and Meringue
- Gently fold one-third of the meringue into the cheesecake batter using a spatula.
- Add the remaining meringue in two additions, folding carefully to maintain the airy texture.
Step 5: Bake the Cheesecake
- Pour the batter into the prepared cake pan and smooth the top.
- Place the pan into a larger baking tray filled with hot water (about 1 inch deep) for a water bath.
- Bake for 25 minutes at 320°F (160°C), then reduce the temperature to 280°F (140°C) and bake for another 30 minutes.
- Turn off the oven and leave the cake inside for 15 minutes with the door slightly open.
Step 6: Cool and Serve
- Remove the cake from the water bath and let it cool in the pan for 10 minutes.
- Gently release the cake from the pan and transfer it to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Tips for the Best Fluffy Japanese Cheesecake
- Use room-temperature ingredients for a smooth batter.
- Do not overmix the meringue to avoid deflating the cake.
- Bake using a water bath to ensure even cooking and prevent cracks.
- Allow the cheesecake to cool gradually to avoid shrinking.
Serving Suggestions
Japanese cheesecake is delicious on its own, but you can also enhance the flavor with:
- Fresh berries and whipped cream
- A drizzle of honey or maple syrup
- A dusting of matcha powder for a Japanese twist
Storage Tips
- Store in an airtight container in the refrigerator for up to 3 days.
- You can also freeze it for up to a month; just thaw it in the fridge before serving.
Enjoy your homemade fluffy Japanese cheesecake!