Description
Silky Japanese Cheesecake whispers elegance through its cloud-like texture and delicate flavor profile. Light as air and perfectly balanced, this heavenly dessert will transport you straight to Tokyo’s most charming patisserie.
Ingredients
Scale
Main Ingredients:
- 6 large egg whites
- 6 large egg yolks
- 10 ounces (285 grams) cream cheese, softened
- ½ cup whole milk
Flour and Thickeners:
- ⅔ cup cake flour
- 2 tablespoons cornstarch
Flavor and Sweetening Ingredients:
- ½ cup granulated sugar
- 2 tablespoons unsalted butter
- ¼ teaspoon cream of tartar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Instructions
- Meticulously prepare a 9-inch round cake pan by thoroughly greasing its interior and lining the bottom with parchment paper. Encase the exterior with aluminum foil to create a water-resistant barrier.
- Establish a double boiler setup by placing a heatproof bowl over simmering water. Merge cream cheese, butter, and milk, whisking until achieving a velvety smooth consistency. Allow the mixture to cool slightly.
- Incorporate granulated sugar into the cream cheese blend, ensuring complete integration. Introduce egg yolks individually, mixing thoroughly after each addition to maintain a uniform texture.
- Delicately sift cake flour and cornstarch into the mixture, whisking until achieving a silky-smooth batter. Enhance flavor profiles by stirring in lemon juice, zest, and vanilla extract.
- In a pristine, moisture-free bowl, transform egg whites using an electric mixer. Initially create a frothy texture, then introduce cream of tartar. Continue beating until soft peaks emerge.
- Gradually sprinkle granulated sugar while continuing to beat the egg whites. Persist until stiff, glossy peaks form, indicating perfect meringue consistency.
- Gently fold the meringue into the cream cheese mixture, executing this process in three careful stages to preserve the airy structure. Transfer the batter to the prepared pan, softly tapping to eliminate potential air pockets.
- Position the cake pan within a larger baking dish, surrounding it with hot water that reaches midway up the pan’s exterior. Slide into a preheated oven set at 320F (160C).
- Bake for 25 minutes, then reduce temperature to 280F (140C). Continue baking for an additional 55 minutes until the surface achieves a golden-brown hue and the cake sets completely.
- Once baking completes, turn off the oven and leave the door slightly ajar, allowing the cake to rest for 15 minutes. This gradual cooling prevents potential structural collapse.
- Carefully extract the cake from the water bath, permitting it to cool entirely within the pan. After complete cooling, delicately remove from the pan, peel away parchment paper, and transfer to a serving plate.
- Optionally dust the top with a light veil of powdered sugar, creating an elegant finishing touch before presenting this delicate Japanese cheesecake.
Notes
- Ensure cream cheese and butter are at room temperature for smooth, lump-free mixing.
- Wrap pan tightly with foil to prevent water seepage during water bath baking.
- Use fresh eggs at room temperature for better meringue volume and stability.
- Fold meringue gently to maintain its airy texture and prevent batter deflation.
- Avoid opening the oven door during baking to maintain consistent temperature.
- Create gluten-free version by substituting cake flour with gluten-free flour blend.
- Reduce sugar for a less sweet option or use alternative sweeteners like stevia.
- Add matcha powder for a green tea flavor variation.
- Garnish with fresh berries or whipped cream for extra elegance.
- Cool cake gradually to prevent cracking and maintain soft, souffle-like texture.
- Store in refrigerator for up to 3 days, covering to prevent drying out.
- Serve slightly chilled or at room temperature for best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 205
- Sugar: 12 g
- Sodium: 83 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 123 mg