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Fluffy Japanese Cheesecake Recipe
Ingredients:
- 250g cream cheese
- 50g unsalted butter
- 100ml milk
- 60g all-purpose flour
- 20g cornstarch
- 6 eggs, separated
- 140g granulated sugar
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting
Instructions:
- Preheat the Oven and Prepare Pan:
- Preheat your oven to 160°C (320°F).
- Line the bottom and sides of an 8-inch round springform pan with parchment paper.
- Melt Cream Cheese, Butter, and Milk:
- In a double boiler, melt the cream cheese, butter, and milk. Stir until smooth and then let it cool to room temperature.
- Prepare Flour Mixture:
- Sift the all-purpose flour and cornstarch into the cream cheese mixture and mix until fully incorporated.
- Mix Egg Yolks:
- Add egg yolks one at a time into the cream cheese mixture, mixing well after each addition.
- Whip Egg Whites:
- In a separate bowl, whip the egg whites with cream of tartar until foamy. Gradually add the granulated sugar and continue beating until soft peaks form.
- Combine Mixtures:
- Gently fold one-third of the egg whites into the cream cheese mixture. Repeat in two more additions until the batter is uniform.
- Bake:
- Pour the batter into the prepared pan. Place the pan into a larger baking dish filled with hot water (water bath method).
- Bake for 25 minutes at 160°C, then reduce the temperature to 140°C (285°F) and bake for another 55 minutes.
- Cool:
- Turn off the oven and let the cheesecake cool inside for about an hour with the oven door slightly open.
- Serve:
- Chill the cheesecake in the refrigerator for a few hours. Before serving, dust with powdered sugar.
Conclusion:
This Japanese cheesecake recipe yields a wonderfully light and fluffy cake, just like the one in the image you provided. The key to its texture is the careful folding of the beaten egg whites into the batter, ensuring that as much air as possible is retained. Enjoy this delightful dessert that’s as pleasing to the eye as it is to the palate!
