Japanese Cheesecake Recipe

Ingredients:

• 200g cream cheese, softened
• 50g unsalted butter
• 100ml milk
• 60g all-purpose flour
• 20g cornstarch
• 6 eggs, separated
• 140g granulated sugar, divided
• 1/4 teaspoon cream of tartar
• Powdered sugar for dusting

Instructions:

Introduction: Japanese cheesecake is known for its fluffy, light texture that melts in your mouth. It combines the flavors of traditional cheesecake with the airiness of a sponge cake.

Body:

1. Preparation: Preheat your oven to 160°C (320°F). Line the bottom and sides of an 8-inch springform pan with parchment paper.
2. Melt Ingredients: In a double boiler, melt together cream cheese, butter, and milk until smooth. Let cool slightly, then whisk in the egg yolks until well combined. Sift in the flour and cornstarch, mixing until smooth.
3. Whip Egg Whites: In a separate bowl, whip the egg whites with the cream of tartar until foamy. Gradually add 100g of sugar and continue to whip to stiff peaks.
4. Combine Mixtures: Gently fold the egg white mixture into the cream cheese mixture in thirds, being careful not to deflate the whites.
5. Bake: Pour the batter into the prepared pan. Place the pan into a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan (water bath). Bake for about 70 minutes or until set and golden on top.
6. Cool: Turn off the oven, slightly open the oven door, and let the cheesecake cool inside for about an hour. This prevents the cake from collapsing due to sudden temperature changes.

Conclusion: Once cooled, remove the cheesecake from the pan and dust with powdered sugar before serving. The result is a wonderfully light and fluffy cheesecake that is perfectly sweet and incredibly soft. Perfect for dessert or a special treat!

This recipe will guide you to create a cheesecake that is sure to impress with its unique texture and delightful flavor