Japanese Cheesecake

Japanese Cheesecake, also known as Cotton Cheesecake or Soufflé Cheesecake, is beloved for its light, fluffy texture and mildly sweet flavor. Unlike traditional cheesecakes, it combines the airy qualities of a sponge cake with the richness of cream cheese. Perfect for those who prefer a less dense and more delicate dessert, this recipe balances softness, moisture, and a hint of citrus.

Ingredients

For the Batter:

• 250g (8.8oz) cream cheese (softened)
• 60g (2.1oz) butter (softened)
• 3 egg yolks
• 2 tbsp milk
• 1 tbsp lemon juice
• ½ lemon zest
• 35g (1.2oz) sugar
• 20g (0.7oz) all-purpose flour (sifted)
• 10g (0.4oz) cornflour (cornstarch)

For the Meringue:

• 3 egg whites
• 35g (1.2oz) sugar

For Baking:

• Hot water for the water bath (about 80°C/176°F)

Instructions

1. Preparation:
   • Preheat the oven to 160°C (320°F).
   • Grease the bottom and sides of an 18cm (7-inch) round cake pan. Line the bottom with parchment paper.
2. Make the Batter:
   • In a heatproof bowl, whisk the softened cream cheese over a gentle water bath until smooth.
   • Add butter and whisk until creamy.
   • Gradually add egg yolks, milk, lemon juice, and lemon zest, mixing thoroughly after each addition.
   • Fold in the sifted flour and cornflour until well combined.
3. Prepare the Meringue:
   • Beat egg whites in a clean bowl until foamy. Gradually add sugar in 3-4 additions while continuing to beat.
   • Whisk until soft peaks form. The meringue should bend slightly at the peak.
4. Combine Batter and Meringue:
   • Gently fold one-third of the meringue into the batter using a spatula.
   • Transfer the batter back into the meringue bowl and carefully fold until no white streaks remain.
5. Bake the Cheesecake:
   • Pour the batter into the prepared cake pan. Tap the pan lightly to release air bubbles.
   • Place the pan into a deep baking tray and pour hot water (1.5cm/⅝-inch high) for a water bath.
   • Bake at 160°C (320°F) for 20 minutes, then reduce to 140°C (284°F) and bake for an additional 40 minutes.
6. Cool Gradually:
   • Turn off the oven and leave the cake inside for 30 minutes. Gradually cool it further with the oven door slightly open for 20 more minutes.
   • Remove the cheesecake and let it cool completely on a wire rack.
7. Chill and Serve:
   • For the best texture, chill the cheesecake in the refrigerator before serving. Dust with icing sugar for decoration if desired.

Conclusion

This Japanese Cheesecake is a delightful treat that offers a refreshing change from traditional dense cheesecakes. Its cloud-like texture and subtle sweetness make it ideal for any occasion. Whether you’re serving it with tea or as a light dessert, it’s sure to impress with its beautiful, airy consistency. Enjoy it chilled for the perfect bite!

For more details, visit the full recipe

Thank you for following me on  Facebook , Pinterest !