Japanese Cheesecake
A light and fluffy Japanese cheesecake that melts in your mouth, offering the perfect balance of sweetness and tanginess.
Ingredients
Main Ingredients
- 8 oz Cream Cheese Make sure it’s at room temperature for a creamy batter.
- 1/2 cup Granulated Sugar Consider using coconut sugar for a different flavor.
- 1/4 cup Butter Unsalted butter is recommended; it adds richness and moisture.
- 4 large Eggs Separate the yolks and whites; this is key for fluffiness.
- 1/2 cup Milk Whole milk gives the best flavor, but almond or oat milk can be swapped for a dairy-free option.
- 1/3 cup All-Purpose Flour For gluten-free, use a gluten-free blend.
- 1 tbsp Cornstarch Helps stabilize the cake and keep it light.
- 1 tbsp Lemon Juice Adds a touch of brightness; you can substitute with vinegar if needed.
Instructions
Preparation
- Preheat your oven to 320°F (160°C).
- Line the bottom of an 8-inch round cake pan with parchment paper and wrap the outside with aluminum foil to prevent water from seeping in.
Mixing the Batter
- In a mixing bowl, beat the cream cheese and butter until smooth. Add sugar gradually and mix until creamy.
- Incorporate the egg yolks one at a time into the mixture, combining well after each addition.
- Stir in the milk, flour, cornstarch, and lemon juice until just combined.
Whipping and Combining
- In a clean bowl, whip the egg whites until soft peaks form. Gradually add a pinch of sugar, continuing to whip until stiff peaks are reached.
- Gently fold the egg whites into the cream cheese mixture, being careful not to deflate the batter.
Baking
- Pour the batter into the prepared pan and place it in a larger baking dish filled with hot water.
- Bake for about 60 minutes, or until the top is lightly golden and the center is set but still jiggles slightly.
Cooling and Serving
- Once done, turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour.
- Chill in the fridge for at least 4 hours before serving.
Notes
For added flavor, you can infuse with matcha powder or vanilla extract. Serve with fruit toppings or melted dark chocolate for variations.