Japanese Cheesecake
A light, fluffy cheesecake that melts in your mouth with a perfect balance of sweetness and tanginess from cream cheese.
Ingredients
Main Ingredients
- 8 oz cream cheese Softened
- 1/4 cup unsalted butter Softened
- 1/2 cup sugar
- 1/2 cup milk
- 3 large eggs Separated
- 1 tsp vanilla extract or citrus zest Like lemon or orange
Instructions
Preparation
- Preheat your oven to 320°F (160°C).
- In a mixing bowl, beat the cream cheese and butter together until smooth.
- Gradually mix in the sugar until thoroughly combined.
- Slowly add the milk, mixing until you have a smooth batter.
- Separate the egg yolks from the egg whites.
- Mix the egg yolks into the cream cheese batter until well combined.
- In another bowl, beat the egg whites until soft peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture until just combined.
- Pour the batter into a springform pan lined with parchment paper.
Baking
- Place the springform pan inside a larger pan filled with water (bain-marie) and bake for about 60 minutes, until the top is golden and the center jiggles slightly.
- Let the cheesecake cool before removing it from the pan.
- Refrigerate for a few hours before serving.
Notes
Serve chilled. Slice gently and enjoy plain or with fruit sauce. Can be topped with fresh berries or powdered sugar.