Fluffy Japanese Cheesecake Recipe

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

1. Preheat your oven to 320°F (160°C).
2. Grease an 8-inch round cake pan and line the bottom with parchment paper.
3. 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

1. In a heatproof bowl, melt the cream cheese, butter, and milk over a double boiler. Stir until smooth.
2. Remove from heat and let it cool slightly.
3. Whisk in the egg yolks, sugar, vanilla extract, lemon juice, and salt.
4. Gradually sift in the cake flour and cornstarch, folding gently until well combined.

Step 3: Prepare the Meringue

1. In a clean, dry bowl, beat the egg whites until foamy.
2. Add the cream of tartar and continue beating.
3. Gradually add the sugar in three additions, beating until stiff peaks form.

Step 4: Combine the Batter and Meringue

1. Gently fold one-third of the meringue into the cheesecake batter using a spatula.
2. Add the remaining meringue in two additions, folding carefully to maintain the airy texture.

Step 5: Bake the Cheesecake

1. Pour the batter into the prepared cake pan and smooth the top.
2. Place the pan into a larger baking tray filled with hot water (about 1 inch deep) for a water bath.
3. Bake for 25 minutes at 320°F (160°C), then reduce the temperature to 280°F (140°C) and bake for another 30 minutes.
4. Turn off the oven and leave the cake inside for 15 minutes with the door slightly open.

Step 6: Cool and Serve

1. Remove the cake from the water bath and let it cool in the pan for 10 minutes.
2. Gently release the cake from the pan and transfer it to a wire rack to cool completely.
3. 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!