Description
This Japanese Cheesecake recipe results in a light, fluffy, and delicately sweet dessert that is sure to impress. With its soufflé-like texture and creamy flavor, it’s a delightful treat for any occasion.
Ingredients
Scale
Cheesecake Batter:
- 8 oz cream cheese (room temperature)
- ¼ cup unsalted butter (room temperature)
- ½ cup whole milk
- 6 large eggs (separated)
- ½ cup granulated sugar (divided)
- ¾ cup cake flour (sifted)
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
Additional:
- ¼ teaspoon cream of tartar
- Powdered sugar (optional, for dusting)
Instructions
- Preheat and Prepare: Preheat the oven to 320°F (160°C). Grease and line an 8-inch cake pan with parchment paper. Wrap the pan with foil.
- Melt and Mix: Melt cream cheese, butter, and milk. Let cool. Whisk egg yolks, add cheese mixture, then sift in flour and cornstarch. Stir in lemon juice.
- Whip Egg Whites: Beat egg whites with cream of tartar and sugar until stiff peaks form. Fold into batter.
- Bake: Pour batter into pan, create a water bath, and bake for 70–75 minutes. Cool in the oven.
- Serve: Dust with powdered sugar before serving.
Notes
- Room-temperature ingredients and sifting flour ensure a smooth texture.
- A water bath prevents cracking and helps achieve the desired consistency.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 125mg
