Japanese Cheesecake
This Japanese cheesecake is light and fluffy, known for its airy texture and delightful balance of sweet and savory flavors. Perfect for any occasion!
Ingredients
Main Ingredients
- 8 ounces Cream cheese Use room temperature for easier mixing.
- 1/4 cup Butter Melted butter works best.
- 1/2 cup Sugar Adjust to taste.
- 1/4 cup Milk Use whole milk for richer flavor.
- 4 large Egg whites Whip until stiff peaks form.
- 1 teaspoon Citrus zest or vanilla extract Use for flavor enhancement.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, beat cream cheese and butter until smooth and creamy.
- Add sugar and milk, mixing until well combined and the sugar has dissolved.
- In another bowl, whip egg whites until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture, being careful not to deflate the mixture.
Baking
- Pour the batter into a baking pan lined with parchment paper and place it in a bain-marie.
- Bake for about 60 minutes, or until the cheesecake is golden brown and set in the center.
- Once baked, let it cool before removing from the pan.
Notes
For best serving, chill before serving. Top with fruits or whipped cream. Store leftovers tightly wrapped for up to 3 days in the refrigerator or freeze for up to 1 month.