Perfectly Fluffy & Heavenly Japanese Cheesecake

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

250g cream cheese
60g butter
100ml milk
5 large eggs (separate yolks and whites)
80g granulated sugar
50g cake flour (low-gluten flour)
A few drops of lemon juice (optional)

Instructions

Step 1: Prepare the Cake Batter

Preheat the oven to 150°C (300°F). Line the bottom of an 8-inch round cake pan with parchment paper and set it aside.

Step 2: Melt the Cream Cheese Mixture

In a heatproof bowl, melt the cream cheese, butter, and milk together over a double boiler or using a microwave. Stir until smooth and well combined. Remove from heat and allow it to cool slightly.

Step 3: Add Egg Yolks and Flour

Whisk the egg yolks into the cream cheese mixture one at a time. Ensure each yolk is fully incorporated before adding the next. Sift in the cake flour and mix until smooth.

Step 4: Whip the Egg Whites

In a separate bowl, whisk the egg whites with a few drops of lemon juice until soft peaks form. Gradually add the sugar and continue whisking until stiff peaks form.

Step 5: Combine the Mixtures

Gently fold 1/3 of the whipped egg whites into the cream cheese mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being cautious not to deflate the batter.

Step 6: Bake the Cheesecake

Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to remove any air bubbles. Place the pan in a larger pan with hot water for a water bath, then bake in the preheated oven for 45-50 minutes, or until the top is lightly golden.

Step 7: Cool the Cake

Turn off the oven and leave the cake inside for 10 minutes. Remove the cake from the oven and allow it to cool to room temperature. Refrigerate for at least 2 hours before serving.

Enjoy your perfectly fluffy Japanese Cheesecake!

Notes

Oven Temperature: Make sure to preheat the oven to the correct temperature, as baking times may vary with different ovens. Water Bath: The water bath ensures even baking and helps maintain the cake’s soft, airy texture. Be careful not to get water into the cake batter. Whipping Egg Whites: Make sure the egg whites are free of any yolk, and use a clean, dry bowl to achieve the best volume. Adding lemon juice can help stabilize the egg whites. Cooling: Allow the cake to cool completely before refrigerating, as it helps set the texture and flavor. Flavor Variations: You can add a touch of vanilla extract or lemon zest to the batter for extra flavor.

Japanese cheesecake is renowned for its light, airy texture and creamy flavor. This easy recipe breaks down the steps, making it perfect for beginners. Whether as a dessert or snack, this Japanese dessert is a must-try for anyone who loves cheesecakes.

Master the art of baking a fluffy 8-inch Japanese cheesecake with simple ingredients like cream cheese, eggs, and milk. By using a water bath method, you can achieve the signature soft texture of this popular Japanese dessert.

Step 1: Prepare the Ingredients

Gather all ingredients: 5 large eggs (60g each), 250g cream cheese, 100g milk, 60g butter, 50g cake flour, 80g sugar, and a few drops of lemon juice.

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Step 2: Separate the Eggs

Separate the egg whites and yolks into two clean bowls. Ensure the bowl for egg whites is completely dry and grease-free to help them whip properly.

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Step 3: Make the Cream Cheese Mixture

Melt the cream cheese and milk in a bowl over hot water until smooth. Stir in the butter until fully combined. Remove from heat and mix in the egg yolks, one at a time. Sift the cake flour and fold it into the mixture until smooth.

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Step 4: Whip the Egg Whites

Add a few drops of lemon juice to the egg whites. Whip on low speed, gradually adding the sugar in three parts. Continue whipping until soft peaks form, with a glossy appearance.

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Step 5: Combine the Mixtures

Fold one-third of the whipped egg whites into the cream cheese mixture to lighten it. Then gently fold this mixture back into the remaining egg whites until fully combined. Avoid overmixing to keep the batter airy.

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Step 6: Prepare the Baking Pan

Line an 8-inch cake pan with parchment paper. Pour the batter into the pan, and tap it gently on the counter to release any trapped air bubbles.

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Step 7: Bake Using a Water Bath

Preheat the oven to 150°C (300°F). Place the cake pan inside a larger pan filled with 1cm of hot water. Bake for 45 minutes at 150°C, then reduce the temperature to 120°C (250°F) and bake for another 15 minutes. Turn off the oven and let the cake cool inside for 30 minutes.

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Why did my Japanese cheesecake sink?

Sinking may happen if the egg whites are over-whipped or under-mixed with the batter. Ensure proper folding techniques for the best results.

Can I replace cake flour with all-purpose flour?

Yes, but mix all-purpose flour with a bit of cornstarch to mimic the lighter texture of cake flour.

How should I store the cheesecake?

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

Perfectly Fluffy & Heavenly Japanese Cheesecake