Fluffy Japanese Cheesecake

why make this recipe

Fluffy Japanese Cheesecake is a delightful dessert that combines the lightness of a soufflé with the creaminess of cheesecake. It’s perfect for anyone who enjoys a sweet treat that feels airy and not too heavy. This cheesecake is not only beautiful but also makes an impressive dish for gatherings or special occasions. Its unique texture and taste will make everyone smile.

how to make Fluffy Japanese Cheesecake

Ingredients:

• 7 tablespoons butter (100 g)
• 4 oz cream cheese (100 g)
• 1/2 cup milk (130 mL)
• 8 egg yolks
• 1/4 cup flour (60 g)
• 1/4 cup cornstarch (60 g)
• 13 large egg whites
• 2/3 cup granulated sugar (130 g)
• hot water, for baking
• powdered sugar, for serving

Directions:

1. Preheat the oven to 320°F (160°C). Prepare a 9-inch (23 cm) round cake pan by lining the bottom with parchment paper and wrapping the outside with aluminum foil.
2. In a saucepan, melt the butter and cream cheese over low heat. Stir until smooth, then remove from heat and mix in the milk.
3. In a bowl, whisk the egg yolks, flour, and cornstarch together until smooth. Gradually add the cream cheese mixture, whisking continuously until well combined.
4. In another bowl, beat the egg whites until they become frothy. Slowly add the granulated sugar and beat until stiff peaks form.
5. Gently fold the whipped egg whites into the cream cheese mixture in three parts, being careful not to deflate the batter.
6. Pour the batter into the prepared pan. Place the cake pan in a larger baking dish and fill the larger dish with hot water up to halfway the sides of the cake pan.
7. Bake for 50-60 minutes, or until the cheesecake is set and lightly golden on top.
8. Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes to prevent cracking.
9. Remove the cheesecake from the pan and let it cool completely. Dust with powdered sugar before serving.

how to serve Fluffy Japanese Cheesecake

Fluffy Japanese Cheesecake is best served chilled or at room temperature. You can slice it into wedges and dust with powdered sugar. Some people enjoy it with fresh fruit, whipped cream, or a drizzle of chocolate sauce.

how to store Fluffy Japanese Cheesecake

To keep your Fluffy Japanese Cheesecake fresh, store it in an airtight container in the refrigerator. It will stay good for about 3-5 days. If you want to keep it longer, you can freeze it. Just wrap it tightly and place it in the freezer. It can last for about a month in the freezer.

tips to make Fluffy Japanese Cheesecake

• Make sure to whisk the egg whites until stiff peaks form; this provides the fluffiness in the cheesecake.
• Be gentle when folding the egg whites into the batter to maintain the airiness.
• Let the cheesecake cool in the oven to prevent it from cracking.

variation

You can add flavors to your Fluffy Japanese Cheesecake. For a lemon cheesecake, add some lemon zest and juice to the cream cheese mixture. For a matcha version, sprinkle in matcha powder to taste.

FAQs

Q: Can I use low-fat cream cheese?
A: Yes, but the texture may change slightly. Full-fat cream cheese gives the best results.

Q: Why does my cheesecake crack?
A: Cracking often happens due to sudden temperature changes. Letting it cool in the oven helps prevent this.

Q: Can I make this cheesecake in advance?
A: Yes! This cheesecake can be made a day ahead and stored in the refrigerator until you’re ready to serve it.