This light and fluffy Japanese Cheesecake, also known as “Cotton Cheesecake” or “Soufflé Cheesecake,” is a delightful treat that’s perfect for any occasion. Its delicate texture and subtle sweetness make it a favorite among cheesecake lovers.
Ingredients:
- 30 grams all-purpose flour
- 20 grams cornstarch
- 180 grams cream cheese
- 2 tablespoons unsalted butter
- 4 tablespoons whole milk
- 3 egg yolks
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 70 grams granulated sugar
- 1/2 teaspoon lemon juice
- Icing sugar (for decoration)
Preparation:
- Preheat the Oven:
- Preheat your oven to 150°C (302°F).
- Melt the Cream Cheese Mixture:
- Place a saucepan with water on the stove and bring it to a boil.
- Remove from heat and, in a bowl that fits over the saucepan, combine the cream cheese, butter, and milk. Stir until fully combined and smooth.
- Add Egg Yolks and Vanilla:
- Add the egg yolks and vanilla extract to the cream cheese mixture. Mix until well combined.
- Incorporate Dry Ingredients:
- Sift the flour and cornstarch into the mixture using a strainer. Gently mix with a spatula until fully incorporated.
- Prepare the Meringue:
- In a large bowl, beat the egg whites and lemon juice with an electric whisk until the mixture starts to foam.
- Gradually add the granulated sugar while continuing to beat until you achieve a creamy meringue with stiff peaks and no bubbles.
- Combine Meringue and Cheese Mixture:
- Gradually fold the meringue into the cream cheese mixture using gentle, folding movements with a spatula. Ensure the mixture is smooth and airy.
- Prepare for Baking:
- Pour the batter into a tall cake or sponge mold.
- Place the mold in a baking tray and pour 1-2 cm of hot water into the tray to create a bain-marie.
- Bake:
- Bake at 150°C (302°F) for 30 minutes.
- Reduce the temperature to 110°C (230°F) and bake for another 30 minutes.
- Increase the temperature to 135°C (275°F) and bake for an additional 15 minutes.
- Cool Down:
- Once baked, turn off the oven and let the cheesecake cool inside the oven with the door half open for about 15 minutes.
- Remove from the bain-marie and let it rest at room temperature for another 15 minutes.
- Serve:
- Unmold the cheesecake and sprinkle the top with icing sugar.
- Your Japanese Cheesecake is ready to enjoy!
Prep Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 8 servings
Calories: Approx. 250 kcal per serving
Helpful Tips:
- Make sure all ingredients are at room temperature for a smooth batter.
- Be gentle when folding the meringue into the cheese mixture to maintain the light, airy texture.
- Use a water bath to prevent the cheesecake from cracking and to ensure even baking.
Serving Suggestions:
- Serve with fresh berries or a berry compote for added flavor.
- A dollop of whipped cream on the side complements the light texture.
- Enjoy it with a cup of green tea or your favorite herbal tea for a relaxing treat.
FAQs:
Q: Can I use regular cream cheese instead of the specific brand mentioned?
A: Yes, any full-fat cream cheese will work well in this recipe.
Q: Can I freeze the Japanese Cheesecake?
A: Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving.
Q: How can I prevent my cheesecake from cracking?
A: Using a water bath and allowing the cheesecake to cool gradually in the oven with the door slightly open helps prevent cracking.
Recipe Card
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Japanese Cheesecake
Ingredients
- – 30 grams all-purpose flour
- – 20 grams cornstarch
- – 180 grams cream cheese
- – 2 tablespoons unsalted butter
- – 4 tablespoons whole milk
- – 3 egg yolks
- – 3 egg whites
- – 1/2 teaspoon vanilla extract
- – 70 grams granulated sugar
- – 1/2 teaspoon lemon juice
- – Icing sugar for decoration
Instructions
Preheat the Oven:
- – Preheat your oven to 150°C (302°F).
Melt the Cream Cheese Mixture:
- – Place a saucepan with water on the stove and bring it to a boil.
- – Remove from heat and, in a bowl that fits over the saucepan, combine the cream cheese, butter, and milk. Stir until fully combined and smooth.
Add Egg Yolks and Vanilla:
- – Add the egg yolks and vanilla extract to the cream cheese mixture. Mix until well combined.
Incorporate Dry Ingredients:
- – Sift the flour and cornstarch into the mixture using a strainer. Gently mix with a spatula until fully incorporated.
Prepare the Meringue:
- – In a large bowl, beat the egg whites and lemon juice with an electric whisk until the mixture starts to foam.
- – Gradually add the granulated sugar while continuing to beat until you achieve a creamy meringue with stiff peaks and no bubbles.
Combine Meringue and Cheese Mixture:
- – Gradually fold the meringue into the cream cheese mixture using gentle, folding movements with a spatula. Ensure the mixture is smooth and airy.
Prepare for Baking:
- – Pour the batter into a tall cake or sponge mold.
- – Place the mold in a baking tray and pour 1-2 cm of hot water into the tray to create a bain-marie.
Bake:
- – Bake at 150°C (302°F) for 30 minutes.
- – Reduce the temperature to 110°C (230°F) and bake for another 30 minutes.
- – Increase the temperature to 135°C (275°F) and bake for an additional 15 minutes.
Cool Down:
- – Once baked, turn off the oven and let the cheesecake cool inside the oven with the door half open for about 15 minutes.
- – Remove from the bain-marie and let it rest at room temperature for another 15 minutes.
Serve:
- – Unmold the cheesecake and sprinkle the top with icing sugar.
- – Your Japanese Cheesecake is ready to enjoy!