Japanese Cheesecake

Delightfully light, airy, and irresistibly fluffy, this Japanese Cheesecake recipe is the perfect fusion of cheesecake and soufflé. Made with rich cream cheese, a touch of lemon juice, and whipped egg whites folded to perfection, this dessert boasts a melt-in-your-mouth texture that's as heavenly as a cloud. The secret lies in the gentle baking technique using a water bath, which ensures a moist, jiggly cake with a golden-brown finish. Ideal for celebrations or a simple indulgence, this cheesecake is best served chilled to highlight its creamy, delicate flavor. Whether you're an experienced baker or a curious beginner, this recipe will guide you to create an authentic Japanese Cheesecake that’s sure to impress.

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 250 g cream cheese
• 50 g unsalted butter
• 100 ml milk
• 6 units egg yolks
• 60 g cake flour
• 20 g cornstarch
• 0.25 tsp salt
• 6 units egg whites
• 140 g granulated sugar
• 1 tsp lemon juice
• 1 tsp vanilla extract

Directions

Step 1

Preheat your oven to 320°F (160°C) and line the bottom of an 8-inch round cake pan with parchment paper.

Step 2

In a heatproof bowl, over a pot of simmering water, melt the cream cheese, unsalted butter, and milk together. Stir until smooth and combined. Remove from heat and let it cool slightly.

Step 3

Once cooled, add the egg yolks, vanilla extract, and lemon juice to the cream cheese mixture. Whisk until fully incorporated.

Step 4

Sift the cake flour, cornstarch, and salt together, then fold them into the cream cheese mixture using a spatula until there are no lumps and the batter is smooth.

Step 5

In a separate clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form.

Step 6

Gently fold one-third of the egg white mixture into the cream cheese batter to lighten it. Carefully fold in the remaining egg whites in two more additions, ensuring not to deflate the batter.

Step 7

Pour the batter into the prepared cake pan, then gently tap the pan on the counter to release any air bubbles.

Step 8

Place the cake pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the cake pan (creating a water bath).

Step 9

Bake in the preheated oven for 60 minutes or until the top is golden brown and a skewer inserted into the center comes out clean.

Step 10

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to cool slowly, preventing it from collapsing.

Step 11

Remove the cake pan from the water bath and let it cool completely on a wire rack.

Step 12

Once cooled, remove the cheesecake from the pan and refrigerate for at least 2 hours or overnight before serving.

Nutrition Facts

Serving size	750.8 grams (750.8g)

Amount per serving	% Daily Value*
Calories	2241

Total Fat 136.20g	175%
Saturated Fat 78.50g	393%
Polyunsaturated Fat 3.80g
Cholesterol 557mg	186%
Sodium 1600mg	70%
Total Carbohydrate 226.70g	82%
Dietary Fiber 1.80g	6%
Total Sugars 156.10g
Protein 38.50g	77%

Vitamin D 64IU	319%
Calcium 422mg	32%
Iron 2mg	9%
Potassium 762mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 6.7%

Carbs: 39.7%