- Light and Fluffy: The airy texture makes it feel like a cloud in your mouth, providing a delightful contrast to denser desserts.
- Subtle Sweetness: With a balance of sweetness, it’s not overwhelming, making it a perfect ending to any meal.
- Elegant Presentation: Its beautiful golden top and soft texture make it a stunning centerpiece for any dessert table.
- Versatile: Enjoy it plain, with fruit toppings, or a drizzle of chocolate or caramel sauce.
- Easy to Make: While it may seem complex, this recipe is straightforward and accessible for bakers of all skill levels.
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) milk
- 1/4 cup (60 g) unsalted butter
- 3 large eggs, separated
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup (65 g) cake flour, sifted
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- Hot water (for baking)
- Preheat Oven: Preheat your oven to 320°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Mix Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and mix until well combined.
- Add Milk and Butter: Melt the butter and milk together in a saucepan, then add it to the cream cheese mixture, mixing until smooth.
- Incorporate Egg Yolks: Add the egg yolks, lemon juice, and vanilla extract to the mixture, blending until combined.
- Combine Dry Ingredients: Sift the cake flour, cornstarch, and salt together. Gradually add this to the wet mixture, stirring until just combined.
- Beat Egg Whites: In a clean bowl, whisk the egg whites until soft peaks form. Gradually add 1 tablespoon of sugar, continuing to whip until stiff peaks form.
- Fold in Egg Whites: Gently fold the whipped egg whites into the cream cheese batter in three additions, being careful not to deflate the mixture.
- Pour Batter: Pour the batter into the prepared cake pan.
- Prepare Water Bath: Place the cake pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
- Bake: Bake in the preheated oven for 50-60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The cake will be slightly jiggly in the center.
- Cool in Oven: Turn off the oven, crack the door open, and let the cake cool in the oven for about 30 minutes to prevent collapsing.
- Chill: Remove from the water bath and let cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- Serve: Carefully remove the cake from the pan. Dust with powdered sugar, if desired, and slice to serve. Enjoy it plain or with your favorite toppings!
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Introduction
Japanese cheesecake, often referred to as “cotton cheesecake,” is a delightful dessert known for its light, fluffy texture and mildly sweet flavor. Unlike traditional cheesecakes, which tend to be dense and rich, Japanese cheesecake is airy and bouncy, reminiscent of a soufflé. This unique cake is perfect for those who enjoy a lighter dessert option, and it’s sure to impress with its beautiful rise and creamy taste!Why You’ll Love This Recipe
Ingredients
For the Cheesecake:
For the Water Bath:
Instructions
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Instructions
Step 1: Prepare the Batter
Step 2: Whip Egg Whites
Step 3: Bake
Step 4: Cool and Serve
Conclusion
Japanese cheesecake is a delightful dessert that brings a touch of elegance to any occasion. With its light and fluffy texture, it’s the perfect treat for those who prefer something a little less heavy. Whether served at a dinner party or enjoyed as an afternoon snack, this cheesecake is sure to become a favorite. Try making this recipe for your next gathering, and savor the compliments that come your way! 🍰✨ADVERTISEMENT
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