Japanese Cheesecake

Japanese Cheesecake is a delightfully airy and soft cake that’s light and fluffy with a hint of sweetness. It’s not overly rich or heavy either. I think it’s a perfect dessert for any occasion, and if you’re not a fan of traditional cheesecakes, this one might just win you over. It will still be undeniably delicious! If you’re looking for a light & airy dessert that’s not overly sweet, you’ve come to the right place.

When you make a delicate Japanese Cheesecake and pair it with a pillowy texture and slight tang, you get the perfect cake. The addition of a hint of lemon just sends it over the top. I’ve really been in the mood for a light dessert and this dreamy cake reminds me of the perfect treat for any celebration. Not a fan of traditional cheesecake? Don’t worry, it’s still delicious without the dense texture.

Kitchen Equipment Needed:

• Mixing bowls
• Hand mixer or stand mixer
• Whisk
• Spatula
• Sieve
• 8-inch round cake pan
• Baking paper
• Aluminum foil
• Large roasting pan (for water bath)
• Measuring cups and spoons

Ingredients:

• 7 oz (200g) cream cheese, softened
• 1/4 cup (60g) unsalted butter, softened
• 1/2 cup (120ml) milk
• 6 large eggs, separated
• 1/2 cup (100g) granulated sugar
• 1/2 cup (60g) cake flour, sifted
• 2 tbsp (20g) cornstarch, sifted
• 1 tbsp lemon juice
• 1/4 tsp cream of tartar
• Powdered sugar, for dusting (optional)

Directions:

1. Preheat the Oven: Preheat your oven to 320°F (160°C). Line the bottom of the cake pan with baking paper and lightly grease the sides. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
2. Prepare the Cream Cheese Mixture: In a heatproof bowl, combine the softened cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and whisk until smooth and well combined. Remove from heat and let it cool slightly.
3. Mix the Dry Ingredients: In a separate bowl, sift together the cake flour and cornstarch. Set aside.
4. Separate the Eggs: Separate the egg yolks from the whites. In a large bowl, whisk the egg yolks until smooth. Add the lemon juice and the slightly cooled cream cheese mixture. Whisk until well combined.
5. Combine the Mixtures: Gradually add the sifted flour mixture into the cream cheese mixture. Whisk until smooth and well combined.
6. Beat the Egg Whites: In a clean bowl, using a hand mixer or stand mixer, beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar and beat until stiff peaks form.
7. Fold in the Egg Whites: Gently fold one-third of the beaten egg whites into the cream cheese mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined. Be careful not to deflate the batter.
8. Bake in a Water Bath: Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to release any air bubbles. Place the cake pan into the large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan.
9. Bake: Bake in the preheated oven for about 60-70 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
10. Cool: Turn off the oven and leave the cake inside with the door slightly ajar for about 15 minutes. This helps prevent the cake from shrinking. Remove the cake from the oven and let it cool completely in the pan.
11. Serve: Once cooled, remove the cake from the pan and dust with powdered sugar if desired. Slice and serve your delightful Japanese Cheesecake!

Enjoy your light and fluffy Japanese Cheesecake that’s perfect for any occasion!