Japanese Cheesecake
A delightful dessert with a unique texture that combines the richness of cheesecake with soufflé-like fluffiness, making it a perfect treat for any occasion.
Ingredients
Base Ingredients
- 8 ounces cream cheese Ensure it's at room temperature for better mixing.
- 1/4 cup butter Also at room temperature.
- 1/2 cup sugar
- 1/2 cup milk Warm milk helps in blending.
- 4 pieces eggs (separated) Separate yolks and whites.
- 1 teaspoon lemon zest or vanilla extract For flavoring.
Dry Ingredients
- 1/2 cup all-purpose flour Sift before adding.
- 1/4 cup cornstarch Can be substituted with extra flour.
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 320°F (160°C). Grease a round cake pan and wrap the outside with aluminum foil to prevent water from seeping in.
- In a mixing bowl, beat together cream cheese and butter until smooth. Gradually add sugar and milk, mixing until combined.
- Separate the eggs. Add the yolks to the cream cheese mixture along with lemon zest or vanilla extract.
- Sift in the all-purpose flour and cornstarch. Stir until smooth and free of lumps.
- In another bowl, whisk the egg whites until foamy. Gradually add a pinch of salt and continue whisking until soft peaks form.
- Gently fold the egg whites into the cream cheese mixture in batches, being careful not to deflate the mixture.
Baking
- Pour the batter into the prepared cake pan and place it into a larger baking dish filled with hot water (bain-marie).
- Bake in the preheated oven for about 60 minutes, or until the surface is golden brown and the center jiggles slightly.
Cooling
- Let the cheesecake cool in the oven with the door ajar for 15 minutes, then refrigerate for several hours or overnight before serving.
Notes
Serve plain or with fresh fruits and whipped cream. Store in an airtight container; best consumed within 3-4 days. Can be frozen for up to a month.