Japanese Cheesecake Recipe
Japanese Cheesecake is a light, airy, and fluffy dessert that melts in your mouth with every bite. This Perfect Japanese Cheesecake Recipe walks you through the steps to make this cloud-like cake with a creamy texture and delicate sweetness. Whether you're an experienced baker or a beginner, this recipe will help you create a delicious dessert that everyone will love.
Equipment
- 8-inch springform pan
- Mixing bowls
- Electric mixer or whisk
- Double boiler or heatproof bowl
- Baking sheet for water bath
Ingredients
- 250 gm cream cheese softened
- 50 gm unsalted butter melted
- 100 ml milk
- 6 large eggs
- 140 gm granulated sugar
- 70g cake flour
- 20 gm cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Powdered sugar for dusting
Instructions
- 1. Prepare the Pan: Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch springform pan with parchment paper. Wrap the outside of the pan with foil to prevent water from leaking in.2. Melt the Cheese: In a heatproof bowl over simmering water (double boiler), melt the cream cheese, butter, and milk together, stirring until smooth. Remove from heat and let cool slightly.3. Mix the Egg Yolks: In a large bowl, whisk the egg yolks with the cooled cheese mixture. Add vanilla extract, lemon juice, cake flour, and cornstarch, whisking until smooth and combined.4. Beat Egg Whites: In another bowl, beat the egg whites with an electric mixer. Gradually add sugar and beat until stiff peaks form.5. Fold Egg Whites into Batter: Gently fold the egg whites into the cream cheese batter, being careful not to deflate the mixture.6. Bake in Water Bath: Pour the batter into the prepared pan and place it in a larger baking dish. Pour hot water into the dish to create a water bath, filling halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the cheesecake is golden brown and set in the center.7. Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes. Remove from the oven, let it cool completely, then refrigerate for at least 2 hours.8. Serve: Dust with powdered sugar before serving.
Notes
- For the best texture, allow the cheesecake to cool slowly in the oven after baking.
- Use room temperature ingredients to avoid lumps in the batter.
- The water bath is essential to prevent cracking and ensure a smooth, fluffy texture.
