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Light and Fluffy Japanese Cheesecake
Japanese cheesecake, also known as “soufflé cheesecake,” is a delicate dessert that’s known for its airy, fluffy texture and subtle sweetness
Unlike traditional dense cheesecakes, this version is light as a cloud, thanks to the use of meringue and a carefully crafted baking process.
With a combination of cream cheese, eggs, and a hint of lemon, it’s a perfect balance of rich yet light, making it a favorite among those who love a softer, less sweet cheesecake
This style of cheesecake has gained popularity worldwide for its melt-in-your-mouth texture and elegant appearance.
It’s often enjoyed as a light treat or a refreshing end to a meal. Although it may look intricate, the process of making Japanese cheesecake is relatively simple,
requiring a few key ingredients and patience. With the right technique, you’ll be able to create this gorgeous dessert in your own kitchen.
Ingredients
8 oz (225 g) cream cheese, softened
1/2 cup (120 ml) milk
1/4 cup (60 g) unsalted butter
4 large eggs, separated
1/2 cup (100 g) granulated sugar
1 tablespoon lemon juice
1/2 cup (60 g) all-purpose flour
1/4 cup (30 g) cornstarch
1/4 teaspoon cream of tartar
Powdered sugar, for dusting (optional)
Instructions
Prepare the Cheesecake Batter
Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch round cake pan, then line the sides with parchment paper.
In a medium saucepan, combine the cream cheese, milk, and butter.
Cook over low heat, stirring constantly until the mixture is smooth and the cream cheese has completely melted.
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