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Fluffy Japanese Cheesecake Delight

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A light, airy Japanese cheesecake with a soft, melt-in-your-mouth texture that combines richness and delicacy. Perfect for any occasion and surprisingly easy to make.

Ingredients

Scale
  • 250g (9 oz) cream cheese, softened
  • 50g (3.5 tablespoons) unsalted butter, softened
  • 100ml (3.4 fl oz) whole milk, room temperature
  • 6 large eggs, separated, room temperature
  • 140g (2/3 cup) granulated sugar, divided
  • 60g (1/2 cup) cake flour, sifted
  • 20g (2 tablespoons) cornstarch, sifted
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 320°F (160°C). Line the bottom and sides of an 8-inch springform pan with parchment paper and wrap the outside with aluminum foil.
  2. Beat the softened cream cheese with softened butter until smooth and creamy, about 2-3 minutes. Add milk, lemon juice, and vanilla extract; mix until smooth.
  3. Sift cake flour and cornstarch over the cream cheese mixture. Gently fold in using a spatula without overmixing.
  4. Separate eggs carefully. Add the yolks to the cream cheese mixture and mix until smooth.
  5. Whip egg whites with an electric mixer until foamy. Gradually add half the sugar (70g) and beat until soft peaks form. Add remaining sugar gradually until stiff, glossy peaks form.
  6. Fold one-third of the meringue into the cream cheese batter to lighten it, then gently fold in the remaining meringue in two additions, folding from the bottom up to preserve air bubbles.
  7. Pour batter into the prepared pan and tap lightly to release large air bubbles.
  8. Place the springform pan in a larger roasting pan and pour hot water halfway up the sides of the cheesecake pan to create a water bath.
  9. Bake for 55-60 minutes until the top is golden brown and a toothpick inserted near the center comes out mostly clean with a few moist crumbs. The cheesecake will jiggle slightly.
  10. Turn off the oven and leave the cheesecake inside for 15 minutes to prevent cracking. Remove from water bath and cool completely on a wire rack.
  11. Chill in the refrigerator for at least 4 hours or overnight for best texture.

Notes

Use room temperature ingredients for better mixing and rising. Wrap the pan well to prevent water from seeping in during the water bath. Avoid opening the oven door during the first 40 minutes. If the top browns too quickly, tent with foil halfway through baking. Chill overnight for best texture and flavor. For dairy-free or gluten-free versions, substitute ingredients accordingly but expect slight texture changes.

Nutrition

Keywords: Japanese cheesecake, fluffy cheesecake, light dessert, airy cheesecake, easy cheesecake recipe, water bath cheesecake

Find it online: https://cooksybite.com/fluffy-japanese-cheesecake-delight-recipe-easy-light-airy-texture/