Japanese cheesecake is a type of cheesecake that originated in Japan and has gained popularity worldwide. It is known for its light and fluffy texture, which sets it apart from the denser and richer texture of traditional Western-style cheesecakes.
Japanese Cheesecake
4
servings30
minutes50
minutesJapanese cheesecake has become a popular dessert, and many people enjoy making it at home or purchasing it from bakeries that specialize in Asian desserts. It’s sometimes referred to as “soufflé cheesecake” due to its resemblance to a soufflé in terms of texture and lightness.
Ingredients
140g (5 oz) cream cheese
50g (1/4 cup) unsalted butter
100ml (1/2 cup) whole milk
6 large eggs, separated
1/4 teaspoon cream of tartar
120g (1/2 cup + 1 tablespoon) granulated sugar
100g (3/4 cup) all-purpose flour
20g (2 tablespoons) cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
Directions
- Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper, and grease the sides.
- In a heatproof bowl, melt the cream cheese, butter, and milk together. You can do this by placing the bowl over a pot of simmering water or by using short bursts in the microwave. Stir until smooth and set aside to cool slightly.
- In a separate bowl, whisk together the egg yolks, half of the sugar, vanilla extract, and lemon zest (if using) until well combined. Gradually add the cream cheese mixture and continue to whisk until smooth.
- Sift in the flour, cornstarch, and salt. Mix until just combined.
- In a clean, dry bowl, whip the egg whites and cream of tartar until foamy. Gradually add the remaining sugar while continuing to whip until stiff peaks form.
- Gently fold the whipped egg whites into the cheesecake batter in three or four additions. Be careful not to deflate the meringue, as this is what gives the cheesecake its fluffy texture.
- Pour the batter into the prepared cake pan. Tap the pan on the counter a few times to remove any large air bubbles.
- Place the cake pan in a larger pan filled with hot water (about 1 inch deep) to create a water bath.
- Bake in the preheated oven for approximately 50-60 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cheesecake to cool in the oven with the door slightly ajar for about an hour.
- Once cooled, transfer the cheesecake to the refrigerator for at least 4 hours or overnight.
- Gently remove the cheesecake from the pan, peel off the parchment paper, and transfer it to a serving plate. Slice and enjoy your light and fluffy Japanese cheesecake!
