Recipe Introduction: This fluffy, creamy Japanese Cheesecake is light as a cloud and has a melt-in-your-mouth texture that will leave you wanting more. It’s the perfect dessert for any occasion, whether you’re celebrating a special event or simply craving something sweet. This cheesecake is different from traditional cheesecakes—lighter, fluffier, and less dense, with a subtle sweetness and a delicate, airy texture. The Japanese cheesecake is usually topped with a dollop of whipped cream for an extra indulgence, making it an irresistible treat.
Ingredients:
For the Cheesecake Base:
- 1 cup (225g) cream cheese, softened
- 1/4 cup (60ml) milk
- 1/4 cup (60g) unsalted butter
- 3/4 cup (90g) all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- 5 large eggs, separated
- 1/2 cup (100g) granulated sugar
- 1/4 tsp cream of tartar
- Powdered sugar (for dusting, optional)
For the Whipped Cream Topping:
- 1/2 cup (120ml) heavy whipping cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Prepare a 7-inch round cake pan by lining the bottom with parchment paper. You can also wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
- Melt the Cream Cheese Mixture: In a saucepan over medium heat, combine the cream cheese, milk, and butter. Stir constantly until everything is melted and smooth. Remove from heat and allow to cool slightly.
- Sift Dry Ingredients: Sift together the flour and cornstarch into a small bowl, and set aside.
- Egg Yolks: Separate the egg yolks from the egg whites. Add the yolks into the cream cheese mixture along with the vanilla extract. Stir well to combine. Gradually add the sifted dry ingredients into the mixture, stirring until smooth.
- Whip the Egg Whites: In a clean, dry bowl, whisk the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar and continue whisking until stiff peaks form.
- Fold in the Egg Whites: Carefully fold one-third of the whipped egg whites into the cream cheese mixture to lighten it. Then, gently fold in the rest of the whipped egg whites, being careful not to deflate the mixture.
- Prepare the Pan: Pour the cheesecake batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
- Water Bath: Place the cake pan into a larger pan, and pour hot water into the larger pan until it comes halfway up the sides of the cheesecake pan. This water bath will help cook the cheesecake gently and evenly.
- Bake the Cheesecake: Bake for about 45-50 minutes, or until the top is golden brown and the cheesecake is set but still slightly wobbly in the center. If the top is browning too quickly, you can loosely cover it with foil.
- Cool the Cheesecake: Turn off the oven, leave the door ajar, and let the cheesecake cool for about 1 hour to prevent cracking. Afterward, remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Chill in the Fridge: Once cooled, refrigerate the cheesecake for at least 3-4 hours, or overnight for the best texture.
- Whip the Cream: Just before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Top the chilled cheesecake with the whipped cream and dust with powdered sugar, if desired.
- Serve and Enjoy: Slice and enjoy this incredibly soft, creamy, and airy Japanese Cheesecake that’s perfect for any occasion!