Description
Japanese cheesecake delights with its cloud-like texture and delicate flavor profile. Silky smooth yet light as air, this heavenly dessert promises a melt-in-your-mouth experience that transports you straight to Tokyo’s finest bakeries.
Ingredients
Scale
Main Ingredients:
- 4 large eggs, separated
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (113 grams) unsalted butter
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (120 milliliters) whole milk (or any milk of choice)
Baking Ingredients:
- 1/4 cup (30 grams) all-purpose flour
- 2 tablespoons (16 grams) cornstarch
Flavor Enhancers:
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare a water bath setup by selecting an 8-inch springform pan and a larger roasting pan. Line the springform pan’s bottom with parchment paper and lightly grease the sides.
- Create a double boiler to gently melt cream cheese and butter until smooth and combined. Incorporate milk into the melted mixture and remove from heat.
- Whisk egg yolks with sugar until the mixture transforms into a thick, pale cream. Add lemon juice and vanilla extract, blending thoroughly.
- Gradually fold the warm cream cheese mixture into the egg yolk blend, ensuring a silky, uniform texture.
- Sift flour and cornstarch directly into the batter, stirring carefully to prevent lumps and achieve a smooth consistency.
- Separate egg whites into a clean bowl and whip until soft, cloud-like peaks emerge. Gradually introduce remaining sugar while continuing to beat.
- Elevate the egg whites to stiff, glossy peaks that hold their shape when the whisk is lifted.
- Gently incorporate egg whites into the batter using a delicate folding technique, preserving the airiness in three careful additions.
- Transfer the aerated batter to the prepared pan, tapping gently to eliminate potential air pockets.
- Position the springform pan inside the larger roasting pan and carefully pour hot water around the sides, creating a precise water bath.
- Bake at 320°F (160°C) for 60-70 minutes until the surface achieves a golden-brown hue and the center maintains a subtle, elegant jiggle.
- Turn off the oven and leave the cake inside with the door slightly ajar for one hour, allowing gradual cooling and preventing sudden temperature shifts.
- Remove from the oven and cool completely at room temperature before refrigerating for a minimum of 4 hours to set the delicate structure.
Notes
- Opt for room temperature ingredients to ensure smooth blending and prevent lumps in the batter.
- Use a clean, dry whisk and bowl when beating egg whites to achieve maximum volume and stability.
- Gently fold egg whites to maintain the cake’s signature light and airy texture, avoiding deflating the mixture.
- Create a foolproof water bath by wrapping the springform pan’s exterior with aluminum foil to prevent water seepage.
- Prep Time: 5 hours 45 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 211
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 70 mg