Fluffy Japanese Cheesecake Recipe

Absolutely! Here’s a classic recipe for a Fluffy Japanese Cheesecake — light, airy, and super soft. It’s kind of a cross between a cheesecake and a soufflé.

Fluffy Japanese Cheesecake Recipe

Ingredients:

• 250g cream cheese (room temperature)

• 50g unsalted butter (room temperature)

• 100ml whole milk

• 6 large eggs (separate yolks and whites)

• 140g granulated sugar (divided: 70g and 70g)

• 60g cake flour (sifted)

• 20g cornstarch (sifted)

• 1 tsp lemon juice (optional)

• 1/4 tsp cream of tartar or a pinch of salt

• Powdered sugar for dusting (optional)

Instructions:

1. Prep:

   • Preheat oven to 320°F (160°C).

   • Line the bottom and sides of a 7 or 8-inch round cake pan with parchment paper (optional: use a springform pan).

   • Prepare a water bath: Place the cake pan inside a larger baking pan and plan to add hot water later.

2. Make the cream cheese mixture:

   • In a heatproof bowl over simmering water (double boiler), gently melt the cream cheese, butter, and milk together. Stir until smooth and combined. Remove from heat and let cool slightly.

3. Add egg yolks:

   • Once cooled, whisk in the egg yolks, one by one, until fully incorporated.

4. Add dry ingredients:

   • Gently fold in the sifted cake flour and cornstarch. Mix just until smooth and no lumps remain.

5. Make meringue:

   • In a clean, dry bowl, whisk the egg whites with lemon juice (or cream of tartar) until foamy.

   • Gradually add 70g sugar while continuing to whisk until stiff peaks form.

6. Combine:

   • Gently fold one-third of the meringue into the cream cheese batter to lighten it.

   • Then carefully fold in the remaining meringue in two parts, being gentle to keep the batter airy.

7. Bake:

   • Pour batter into the prepared pan.

   • Pour hot water into the larger pan to create a water bath (about 1 inch deep).

   • Bake for about 55-65 minutes, or until the top is golden and a skewer inserted comes out clean.

8. Cool:

   • Turn off oven and leave the cheesecake inside with the door slightly open for 15 minutes (to prevent cracking).

   • Remove from oven, cool completely on a wire rack, then chill in the fridge for a few hours or overnight.

9. Serve:

   • Dust with powdered sugar before serving if you like.