The magic of Japanese cheesecake lies in its ethereal texture—a delicate balance between the creaminess of traditional cheesecakes and the airy lightness of sponge cake. Each bite feels like a soft cloud melting on your tongue, giving you a subtle sweetness with a whisper of tang from the cream cheese. This perfect blend of flavors and textures, combined with its elegant appearance, makes Japanese cheesecake a dessert that captivates both the eyes and the palate.
Ingredients:
- 250g cream cheese, softened
- 50g unsalted butter
- 100ml whole milk
- 60g all-purpose flour
- 20g cornstarch
- 6 large eggs, separated
- 140g granulated sugar (divided into 70g and 70g portions)
- 1/4 tsp cream of tartar (optional, for stabilizing egg whites)
- 1 tsp vanilla extract
- Powdered sugar (optional, for dusting)
- A pinch of salt
Instructions:
- Preparation:
Preheat your oven to 320°F (160°C). Grease a 20cm (8-inch) round cake pan and line the bottom with parchment paper. Wrap the outside of the cake pan in aluminum foil to protect it from water during the water bath. - Melt the cheese mixture:
In a double boiler (or using a heatproof bowl set over simmering water), melt the cream cheese and butter together, stirring occasionally until smooth. Add the milk and whisk until the mixture is silky. Remove from heat and let it cool slightly. - Mix dry ingredients:
Sift the flour and cornstarch together. Once the cheese mixture has cooled a bit, add the sifted flour and cornstarch mixture and whisk until combined. Stir in the egg yolks and vanilla extract, blending until smooth. - Prepare the meringue:
In a large, clean mixing bowl, beat the egg whites with an electric mixer on medium speed. Add a pinch of salt and the cream of tartar if using, and continue to beat until foamy. Gradually add the 70g of sugar in small portions while beating the egg whites until stiff peaks form. - Incorporate the meringue:
Gently fold the meringue into the cream cheese batter in three portions. Use a spatula to fold it in without deflating the air. Be patient, folding gently until the mixture is uniform and light. - Bake in a water bath:
Pour the batter into the prepared cake pan. Place the cake pan in a larger roasting pan, and fill the roasting pan with hot water until it reaches halfway up the side of the cake pan. This water bath will keep the cheesecake moist and prevent cracking. - Bake:
Bake for about 55-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. After that, turn off the oven and leave the cake inside with the door slightly open for 10 minutes to cool gradually, preventing it from shrinking too quickly. - Cool and serve:
Remove the cake from the oven and carefully lift it out of the water bath. Allow it to cool completely before removing it from the pan. Dust the top with powdered sugar if desired. Slice and enjoy!
