Description
Japanese Cheesecake is a light and fluffy dessert known for its delicate texture that combines the richness of cream cheese with the airy softness of a soufflé. This cheesecake is gently baked in a water bath to ensure a smooth, crack-free surface, making it a popular treat that’s both elegant and comforting.
Ingredients
Scale
Main Ingredients
- 6 large eggs, separated
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk
- 3/4 cup granulated sugar, divided
- 2/3 cup cake flour, sifted
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon cream of tartar
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Grease and line the bottom and sides of an 8-inch round cake pan with parchment paper to prevent sticking and ensure easy removal.
- Melt Cream Cheese Mixture: Place cream cheese, butter, and milk in a heatproof bowl set over simmering water. Whisk continuously until the mixture is smooth and fully melted. Remove from heat and let it cool slightly.
- Sift Dry Ingredients: In a large bowl, sift together the cake flour and cornstarch to ensure there are no lumps and the batter remains light.
- Combine Wet and Dry Ingredients: Add the slightly cooled cream cheese mixture to the dry ingredients and whisk until smooth. Stir in the lemon juice and egg yolks, mixing thoroughly for a homogeneous batter.
- Beat Egg Whites: In a separate clean bowl, beat egg whites with cream of tartar until foamy. Gradually add half of the sugar and continue beating until stiff peaks form, which creates the light, airy texture.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the cream cheese batter in three additions. Use a spatula and fold carefully to avoid deflating the mixture, preserving the airiness.
- Prepare for Baking: Pour the batter into the prepared pan and gently tap on the counter to remove any air bubbles. Place this pan inside a larger baking dish for a water bath.
- Water Bath Baking: Pour hot water into the larger baking dish until it reaches halfway up the sides of the cake pan. This water bath helps cook the cheesecake evenly and prevents cracking.
- Bake and Rest: Bake the cheesecake for 60 minutes. After baking, turn off the oven but leave the cake inside for an additional 15 minutes with the door slightly ajar, allowing gradual cooling to avoid cracks.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 2 hours before serving to set the texture and flavor.
Notes
- Use room temperature ingredients to ensure the batter is smooth and mixes evenly.
- The water bath is crucial for preventing cracks and maintaining the cheesecake’s fluffy texture.
- For serving, dust the top with powdered sugar or add fresh berries for extra flavor and decoration.
