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Fluffy Japanese Cheesecake Recipe
Ingredients:
- 250g cream cheese, at room temperature
- 50g unsalted butter, at room temperature
- 100ml milk
- 60g all-purpose flour
- 20g cornstarch
- 6 eggs, separated
- 140g granulated sugar, divided
- 1/4 teaspoon cream of tartar (optional, helps stabilize the egg whites)
- 1 teaspoon vanilla extract
Instructions:
Introduction:
Japanese Cheesecake is renowned for its soft, light texture and subtle sweetness. It combines the richness of a Western cheesecake with the airiness of a chiffon cake.
Body:
- Preheat Oven and Prep Pan: Preheat your oven to 160°C (320°F). Lightly grease and line the bottom and sides of an 8-inch round springform pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.
- Melt Cream Cheese, Butter, and Milk: In a double boiler, gently melt the cream cheese, butter, and milk. Stir until smooth and then set aside to cool slightly.
- Sift Flour and Cornstarch: Sift the flour and cornstarch into the cream cheese mixture and whisk until smooth. Add the egg yolks and vanilla extract, mixing until fully incorporated.
- Whip Egg Whites: In a separate bowl, beat the egg whites with the cream of tartar until foamy. Gradually add 100g of the sugar, continuing to beat until soft peaks form.
- Combine Mixtures: Gently fold the egg whites into the cream cheese mixture in thirds, being careful not to deflate the mixture.
- Bake in a Water Bath: Pour the batter into the prepared pan. Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan. Bake for about 90 minutes, or until set and the top is golden.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent sudden temperature changes that can cause the cake to collapse.
- Chill Before Serving
