Light and Fluffy Japanese Cheesecake
Japanese cheesecake is known for its airy texture and delicate flavor. This recipe delivers on both counts, resulting in a light and fluffy dessert that’s perfect for any occasion.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Cream Cheese | 200g |
| Unsalted Butter | 60g |
| Milk | 100ml |
| Egg Yolks | 6 |
| Granulated Sugar | 100g |
| Cake Flour | 60g |
| Cornstarch | 20g |
| Vanilla Extract | 1 teaspoon |
| Egg Whites | 6 |
Instructions:
- Preheat oven: Set your oven to 320°F (160°C).
- Prepare ingredients: Let the cream cheese, butter, and milk come to room temperature. Separate the egg yolks from the whites.
- Melt ingredients: In a heatproof bowl, melt the cream cheese, butter, and milk over a simmering water bath, stirring until combined. Let cool slightly.
- Combine batter: Whisk together the egg yolks and sugar until pale and creamy. Add the melted cream cheese mixture and mix well. Sift in the cake flour and cornstarch, stirring until combined. Add vanilla extract.
- Make meringue: In a separate bowl, whisk the egg whites until frothy. Gradually add sugar while whisking until stiff peaks form.
- Combine batter and meringue: Gently fold the meringue into the cream cheese mixture until well combined, being careful not to overmix.
- Bake: Pour the batter into a prepared cake pan and place in a larger baking dish filled with hot water. Bake for 60-70 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Remove the parchment paper and enjoy!
