Description
This Foolproof Japanese Cheesecake Recipe will guide you through creating a light and fluffy dessert that’s sure to impress. The delicate balance of sweet and tangy flavors makes this cheesecake a favorite among many.
Ingredients
Scale
Egg White Meringue (Stiff Peaks)
- 5 egg whites 🥚
- 1/4 tsp cream of tartar (or vinegar or lemon juice)
- 1/4 cup (50g) fine (granulated) sugar (Not Confectioner sugar)
Cake Batter
- 5 egg yolks 🥚
- 8 oz cream cheese (1 bar)
- 1/4 cup (55g) butter
- 1/2 cup (125ml) milk
- 1/4 cup (50g) fine (granulated) sugar
- 2 tbsp (15g) corn starch (magic ingredient)
- 1/4 cup (34g) flour (use rice flour or Mochiko instead to make a gluten-free Japanese Cheesecake) (Vanilla extract or powder or lemon juice for extra flavoring are all optional)
Optional toppings: strawberries, confectioner sugar, fruits of your choice, honey, matcha powder, etc…
Instructions
- Separate Eggs: Place egg yolks in a bowl and egg whites in a mixer bowl.
- Melt Ingredients: Melt butter, cream cheese, and 1/4 cup of sugar in a pot over low heat until smooth.
- Combine Ingredients: Remove pot from heat, add egg yolks, cornstarch, and flour. Mix gently.
- Add Milk: Mix in milk and optional flavors.
- Beat Egg Whites: Beat egg whites into stiff peaks.
- Combine Batter: Gently fold egg whites into batter.
- Bake: Pour batter into prepared pans and bake in a bain-marie.
- Cool and Serve: Invert and cool cake before serving.
Notes
- Ensure ingredients are at room temperature for best results.
- Be gentle when folding in egg whites to maintain the cake’s light texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 130mg
Keywords: Japanese Cheesecake, Dessert, Fluffy Cheesecake
