Fluffy Japanese Cheesecake: A Cloud-Like Dessert

Serves: 1 Prep Time: 1Hour Cooking Time: 3 Hour 3 Hour

Nutrition facts: 1750 calories 100 g fat

Rating: 5.0/5

( 1 voted )

Ingredients

200g cream cheese
130g milk
3 egg yolks
15g granulated sugar
15g cornstarch
10g cake flour
40g butter
3 egg whites
40g granulated sugar
A few drops of lemon juice

Instructions

Step 1: Prepare the Cream Cheese Mixture

Soften the cream cheese by placing it in a bowl over warm water. Meanwhile, place the egg whites in the freezer for a few minutes to chill.

Step 2: Mix the Egg Yolk Base

In a separate bowl, whisk together the milk, egg yolks, sugar, cornstarch, and cake flour. Heat this mixture over low heat or in a double boiler, stirring constantly until it thickens. Remove from heat and stir in the butter until fully melted and smooth.

Step 3: Add Cream Cheese

Once the egg yolk mixture has cooled slightly, sift it and gradually fold in the softened cream cheese. Stir until the mixture is smooth and well combined.

Step 4: Whisk the Egg Whites

Add a few drops of lemon juice to the egg whites and whisk them with sugar until soft peaks form.

Step 5: Combine the Mixtures

Carefully fold 1/3 of the whipped egg whites into the cream cheese mixture to lighten it. Then, gently fold in the remaining egg whites until fully incorporated, taking care not to deflate the mixture.

Step 6: Prepare the Baking Pan

Line the bottom of a 6-inch cake pan with parchment paper and wrap the sides with aluminum foil to prevent any leaks during baking.

Step 7: Bake the Cheesecake

Pour the batter into the prepared pan. Place the pan in a larger pan filled with about 1 cm of water to create a water bath. Bake at 220°C (428°F) for 10 minutes, then reduce the temperature to 130°C (266°F) and bake for another 50 minutes.

Step 8: Cool and Refrigerate

After baking, allow the cheesecake to cool to room temperature. Then, remove it from the pan and refrigerate for at least 4 hours or overnight to achieve the perfect texture.

Notes

Chill the Egg Whites: Chilling the egg whites before whipping helps achieve a better volume and stability. Water Bath: Using a water bath (bain-marie) ensures even heat distribution and prevents the cheesecake from cracking. Cool Completely: Let the cheesecake cool completely at room temperature before refrigerating to avoid condensation. Flour Substitution: If you don't have cake flour, you can substitute it with all-purpose flour, but the texture may be slightly different. Serve Cold: This cheesecake tastes best when fully chilled, so give it time to set in the fridge before serving.

Discover the ultimate Japanese Cheesecake, a delicate and fluffy dessert that melts in your mouth. Known for its soufflé-like texture and light sweetness, this Japanese dessert is perfect for any occasion. Follow this step-by-step recipe to create your own cloud-like cheesecake masterpiece at home.

This Japanese Cheesecake recipe creates a light, fluffy, and creamy dessert. With a melt-in-your-mouth texture, it’s a must-try for cheesecake enthusiasts and lovers of Japanese desserts alike.

Step 1: Prepare the Ingredients

Gather and measure all the ingredients to ensure a smooth cooking process. Soften the cream cheese, separate the egg yolks and whites, and have all tools ready for use.

Fluffy Japanese Cheesecake A Cloud-Like Dessert (4)

Step 2: Make the Egg Mixture

In a mixing bowl, combine the softened cream cheese, egg yolks, sugar, and milk. Whisk until the mixture is smooth and creamy. Sift in the flour and cornstarch, then mix well to avoid lumps.

Fluffy Japanese Cheesecake A Cloud-Like Dessert (8)

Step 3: Beat the Egg Whites

In a clean bowl, whisk the egg whites with a few drops of lemon juice until soft peaks form. Gradually add sugar while continuing to whisk until stiff peaks form.

Fluffy Japanese Cheesecake A Cloud-Like Dessert (7)

Step 4: Combine the Mixtures

Gently fold the beaten egg whites into the egg yolk mixture in three parts. Use a spatula to fold carefully, preserving as much air as possible for a fluffy texture.

Fluffy Japanese Cheesecake A Cloud-Like Dessert (6)

Step 5: Bake the Cheesecake

Preheat the oven to 320°F (160°C). Pour the batter into a lined and greased cake pan. Place the pan in a water bath and bake for 60-70 minutes. Allow the cheesecake to cool completely before removing it from the pan.

Fluffy Japanese Cheesecake A Cloud-Like Dessert (3)

How do I prevent cracks in my cheesecake?

Using a water bath and maintaining a consistent oven temperature are key to avoiding cracks.

Can I use a different type of cheese?

Yes, mascarpone can be substituted for cream cheese for a slightly creamier texture.

How long does Japanese cheesecake last?

Store in an airtight container in the refrigerator for up to 3 days.

Conclusion

This fluffy Japanese cheesecake recipe is a perfect dessert for any occasion. Its light texture and rich flavor make it a favorite for all. Ready to explore more Japanese desserts? Check out our other recipes!

Fluffy Japanese Cheesecake: A Cloud-Like Dessert