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Fluffy Japanese Cheesecake: 12-Try Cloud-Like Magic

Fluffy Japanese cheesecake
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A light and airy Japanese cheesecake with a delicate texture. It combines the richness of cream cheese with the fluffiness of a soufflé.

Ingredients

Scale
  • 250g cream cheese
  • 50g unsalted butter
  • 100ml whole milk
  • 60g cake flour
  • 20g cornstarch
  • 6 large eggs, separated
  • 100g granulated sugar
  • 1 tsp lemon juice
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 320°F (160°C). Line a cake pan with parchment paper.
  2. Melt cream cheese, butter, and milk in a double boiler until smooth. Cool slightly.
  3. Sift flour and cornstarch into the cream cheese mixture. Mix well.
  4. Add egg yolks one at a time, mixing after each addition.
  5. In a separate bowl, beat egg whites with lemon juice and salt until foamy. Gradually add sugar and beat until stiff peaks form.
  6. Gently fold egg whites into the cream cheese mixture in three batches.
  7. Pour batter into the prepared pan. Tap lightly to remove air bubbles.
  8. Bake in a water bath for 70 minutes or until golden and set.
  9. Turn off the oven and let the cake cool inside for 15 minutes before removing.
  10. Chill for at least 2 hours before serving.

Notes

  • Use room temperature ingredients for best results.
  • Do not open the oven during baking to prevent collapsing.
  • Adjust baking time based on your oven.

Nutrition

Find it online: https://bibodo.com/fluffy-japanese-cheesecake-recipe/