Description
Japanese Cheesecake is a light, fluffy, and slightly jiggly dessert that blends the richness of cream cheese with the airiness of a soufflé. It’s less sweet and lighter than traditional Western-style cheesecakes, making it perfect for any occasion.
Ingredients
Scale
- 7 oz (200g) cream cheese, softened
- 3 tablespoons unsalted butter
- 1/4 cup (60 ml) milk
- 1/4 cup (30g) cake flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar (or lemon juice)
- 1/4 cup (50g) granulated sugar
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 320°F (160°C). Line the bottom and sides of a 6- or 7-inch round cake pan with parchment paper. Wrap the outside of the pan in foil if using a water bath.
- In a double boiler or heatproof bowl over simmering water, melt cream cheese, butter, and milk together until smooth. Remove from heat and let cool slightly.
- Sift in cake flour, cornstarch, and salt. Mix until just combined.
- Add egg yolks one at a time, mixing until fully incorporated. Set aside.
- In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat to stiff peaks.
- Fold the egg white mixture into the cream cheese batter in 3 additions, being careful not to deflate the batter.
- Pour the batter into the prepared pan. Tap gently to remove air bubbles. Place the pan inside a larger pan and pour hot water into the outer pan to create a water bath.
- Bake at 320°F (160°C) for 25 minutes, then lower to 275°F (135°C) and bake for another 30–35 minutes, or until a toothpick inserted comes out clean.
- Turn off the oven, leave the door slightly ajar, and let the cake cool inside for 15 minutes to prevent collapse.
- Remove from the oven, cool completely, and dust with powdered sugar if desired. Refrigerate before serving for best texture.
Notes
- Use room-temperature eggs for best volume when whipping egg whites.
- A springform pan can be used but must be tightly sealed to prevent water from leaking in during the water bath.
- Do not overmix the batter after adding the egg whites to maintain the cake’s fluffiness.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg