Description
This Japanese Cheesecake recipe creates a light, fluffy, and delicately sweet dessert that will impress your guests. With a jiggly, soufflé-like texture, this cheesecake is a delightful treat for any occasion.
Ingredients
Scale
Cheesecake Batter:
- 7 oz (200g) cream cheese, softened
- 1/4 cup (60 ml) whole milk
- 1/4 cup (60g) unsalted butter
- 1/2 cup (65g) cake flour
- 2 tablespoons (15g) cornstarch
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 320°F (160°C). Grease and line an 8-inch round cake pan with parchment paper, and wrap the pan with foil for a water bath.
- Prepare the batter: Melt cream cheese, butter, and milk in a double boiler. Once smooth, remove from heat. Sift in flour, cornstarch, and salt. Whisk in egg yolks.
- Whip egg whites: In a clean bowl, beat egg whites with cream of tartar and sugar until soft peaks form.
- Combine the mixtures: Gently fold egg whites into the cream cheese mixture. Pour batter into the pan.
- Bake: Place the pan in a larger dish with water. Bake for 60–70 minutes until set and golden.
- Cool and serve: Let the cake cool in the oven with the door slightly open. Chill before serving, dust with powdered sugar if desired.
Notes
- For best results, use cake flour for a light texture.
- Chill the cake before serving for the best taste and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 14g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg
