Description
This Japanese Cheesecake is tall, airy, and incredibly soft with a delicate sweetness. Its light, jiggly texture combines the richness of cheesecake with the fluffiness of sponge cake for an elegant dessert.
Ingredients
8 oz (225 g) cream cheese, softened
4 tablespoons (60 g) unsalted butter
1/2 cup (120 ml) whole milk
6 large eggs, separated
3/4 cup (150 g) granulated sugar, divided
1 cup (120 g) cake flour or all-purpose flour, sifted twice
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cream of tartar (optional)
Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 320°F (160°C). Line the bottom of an 8-inch round springform pan with parchment paper, grease and line the sides, and wrap the outside tightly with aluminum foil.
- In a heatproof bowl over simmering water, melt the cream cheese, butter, and milk together, stirring until smooth. Remove from heat and cool slightly.
- Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract and salt. Sift in the flour and cornstarch and mix gently until smooth.
- In a clean bowl, beat the egg whites and cream of tartar until foamy. Gradually add the sugar in three additions and beat until soft, glossy peaks form.
- Fold one-third of the meringue into the cream cheese mixture to lighten it. Gently fold in the remaining meringue in two additions, preserving as much air as possible.
- Pour the batter into the prepared pan and tap lightly to release large air bubbles. Place the pan into a larger baking dish and fill the outer dish with hot water halfway up the sides of the cake pan.
- Bake for 70 to 80 minutes until golden on top and slightly jiggly in the center. Turn off the oven, crack the door open, and let the cake cool inside for 20 minutes.
- Remove from the oven and cool completely at room temperature. Chill for 1 to 2 hours before serving if desired. Dust with powdered sugar before serving.
Notes
Add 1 tablespoon lemon juice and a little zest for a citrus variation.
Fold in melted white chocolate for a chocolate version.
Sift 1 tablespoon matcha powder with the flour for a green tea twist.
Store refrigerated in an airtight container for up to 4 days.
Freeze individual slices tightly wrapped for up to 1 month and thaw overnight in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 145 mg
