Fluffy Japanese Cheesecake
A light, airy dessert with a melt-in-your-mouth creaminess that’s perfect for any occasion.
Ingredients
Main ingredients
- 1 cup whole milk Creamy dairy staple adds richness and moisture.
- 8 oz cream cheese Star ingredient for lush texture and tangy flavor.
- 1/3 cup granulated sugar Sweetens the batter perfectly.
- 4 large eggs Essential for structure and fluffiness.
- 1 tbsp all-purpose flour Helps stabilize the cheesecake.
- 1 tbsp cornstarch Adds lightness to the texture.
- 1 tsp lemon juice Brightens flavors.
- a pinch salt Elevates and rounds out flavors.
Instructions
Preparation
- Preheat your oven to 320°F (160°C).
- In a medium saucepan, combine the cream cheese and whole milk over low heat, stirring gently until smooth.
- Allow the mixture to cool slightly.
- In a bowl, whisk egg yolks with granulated sugar until pale and fluffy.
- Fold the cooled cream cheese mixture into the egg yolks, then add lemon juice, flour, cornstarch, and salt. Blend well.
- Whisk egg whites in another bowl until stiff peaks form.
- Gently fold egg whites into the batter in three additions.
Baking
- Prepare a 9-inch cake pan by lining with parchment paper and greasing the sides.
- Pour the batter into the pan and place it in a larger baking dish filled with hot water.
- Bake for 40-50 minutes until the top is golden and a toothpick comes out clean.
- Turn off the oven, crack the door, and let the cheesecake cool for one hour.
- Cool completely at room temperature, then refrigerate for at least four hours before serving.
Notes
To ensure a smooth mixture, let the cream cheese reach room temperature. Consider using flavored extracts like vanilla or almond for variation.