Description
Silky smooth Japanese Cheesecake marries tangy lemon with sweet blueberries in a cloud-like dessert that melts on your palate. Delicate layers of creamy richness promise pure comfort with each heavenly bite you savor.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1/2 cup cake flour
- 1/2 cup cream cheese
- 1/2 cup milk
- 1/2 cup granulated sugar
Supporting Ingredients:
- 1/4 cup unsalted butter
- 1/2 cup fresh or frozen blueberries
- 2 tablespoons lemon juice
- Zest of 1 lemon
Binding and Seasoning Ingredients:
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Instructions
- Prepare a water bath by filling a larger baking dish with hot water to about 1 inch deep. Preheat the oven to 320F (160C).
- Whisk cream cheese, melted butter, and milk in a mixing bowl until completely smooth and free of lumps.
- Incorporate egg yolks, grating fresh lemon zest and squeezing lemon juice into the mixture. Blend until fully integrated.
- Gently sift flour, cornstarch, and salt over the cream cheese mixture. Fold carefully to prevent deflating the batter.
- In a separate clean bowl, whip egg whites, gradually adding sugar until stiff, glossy peaks form.
- Delicately fold the meringue into the cream cheese base in three separate additions, maintaining the mixture’s airiness.
- Gently scatter blueberries throughout the batter, ensuring even distribution without crushing the fruit.
- Transfer the batter into a greased and parchment-lined 8-inch round cake pan.
- Position the cake pan in the prepared water bath and bake for 50-60 minutes until the surface turns light golden and the center is set.
- Turn off the oven, leave the door slightly open, and allow the cheesecake to rest for 10 minutes to prevent cracking.
- Remove from the oven and refrigerate for a minimum of 2 hours before serving to achieve the perfect texture.
Notes
- Ensure cream cheese is at room temperature to create a smooth, lump-free batter for the perfect texture.
- Gently fold egg whites to maintain the cake’s signature fluffy, souffle-like consistency without deflating the meringue.
- Use fresh or frozen blueberries, but if using frozen, do not thaw to prevent color bleeding and excess moisture.
- Adjust lemon zest and juice amounts to control the tanginess and create a balanced flavor profile for different taste preferences.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 150
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg