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Japanese Cheesecake

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A light and airy Japanese cheesecake with a soft, fluffy texture and delicate sweetness that melts in your mouth.

Ingredients

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter
  • 1/2 cup milk
  • 1/2 cup granulated sugar, divided
  • 6 large eggs, separated
  • 1 cup cake flour
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar

Instructions

  1. Preheat oven to 320°F (160°C) and line a round cake pan, wrapping the outside with foil.
  2. Melt cream cheese, butter, and milk over low heat until smooth, then cool slightly.
  3. Whisk in egg yolks, vanilla extract, and half the sugar.
  4. Sift in cake flour, cornstarch, and salt, mixing until smooth.
  5. In another bowl, beat egg whites with cream of tartar until foamy, then gradually add remaining sugar and beat to soft peaks.
  6. Gently fold egg whites into the batter in batches.
  7. Pour batter into prepared pan.
  8. Place pan in a larger pan and add hot water for a water bath.
  9. Bake for 60 to 70 minutes, then turn off oven and leave cake inside with door slightly open for 15 minutes.
  10. Remove, cool completely, then chill slightly before serving.

Notes

  • Use a water bath to prevent cracking and ensure even baking.
  • Fold egg whites gently to maintain airy texture.
  • Add lemon zest for a citrus twist.
  • Dust with powdered sugar before serving.
  • Store in the refrigerator for up to 3 days.
  • Let sit at room temperature briefly before serving for best texture.

Nutrition

Find it online: https://thefamilycooking.com/japanese-cheesecake/