Japanese Cheesecake
Indulge in the light and airy delight of Japanese Cheesecake, a dessert that beautifully balances a fluffy texture with a subtly sweet flavor. Also known as cotton cheesecake, this treat is perfect for any occasion, from casual gatherings to festive celebrations. Its unique soufflé-like consistency melts in your mouth, making it an unforgettable experience for dessert lovers. This recipe provides an easy-to-follow guide that ensures your cheesecake turns out flawlessly every time. Whether enjoyed plain or adorned with fresh berries and a touch of apricot jam, this cheesecake is bound to become a favorite among friends and family.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 50 minutes
- Yield: Serves approximately 8
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 6 large eggs (separated)
- 8 ounces cream cheese (softened)
- ¼ cup heavy cream (or full fat milk)
- 4 tablespoons unsalted butter
- ½ cup cake flour
- 1 tablespoon lemon zest (optional)
- ⅓ cup granulated sugar
- 2 teaspoons lemon juice
Instructions
- Preheat your oven to 320°F (160°C).
- Line an 8-inch round cake pan with parchment paper.
- In a mixing bowl, whip egg whites until soft peaks form; gradually add sugar and beat until stiff peaks form.
- In another bowl, blend softened cream cheese and butter until smooth; add heavy cream and mix well.
- Gently fold in egg yolks, then sift in cake flour and mix until just combined.
- Carefully fold in whipped egg whites until no streaks remain.
- Pour batter into the prepared pan and bake in a water bath for about 80 minutes or until set.
- Turn off the oven, leave the cheesecake inside with the door ajar for 30 minutes to cool gradually before removing.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 15g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 130mg
Find it online: https://cookingwithmia.com/japanese-cheesecake/