Light and Fluffy Japanese Cheesecake – Page 2

Key Ingredients for Japanese Cheesecake

Making Japanese Cheesecake requires a few simple ingredients, but the technique is what makes the difference. Here’s what you’ll need:

Cream Cheese: The creamy base for the cake. Be sure to use full-fat cream cheese for the best flavor and texture.
Eggs: Eggs are the key to achieving the fluffy, airy texture. You’ll need to separate the whites and yolks.
Sugar: Granulated sugar is used to sweeten the cake. The sugar is divided into two parts – one for the yolk mixture and one for the egg whites.
Butter: Unsalted butter adds richness to the cake and complements the cream cheese flavor.
Milk: Whole milk is typically used to create the creamy batter and add moisture.
Cake Flour: Cake flour helps create a lighter texture, giving the cheesecake its characteristic fluffiness.
Lemon Juice: A bit of lemon juice helps balance the richness of the cream cheese and adds a slight tanginess.
Vanilla Extract: For a touch of classic sweetness and flavor.

How to Make Light and Fluffy Japanese Cheesecake

Making Japanese Cheesecake is simpler than it seems, but it does require some attention to detail. Follow this step-by-step recipe to create the perfect fluffy cheesecake.

Ingredients:

8 oz (225g) cream cheese, softened
1/4 cup (60g) unsalted butter, softened
1/4 cup (60ml) whole milk
1/2 cup (100g) granulated sugar (divided)
4 large eggs, separated
1/4 cup (30g) cake flour
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

Directions:

Prepare the Pan: Start by lining a 7-inch (18 cm) round cake pan with parchment paper. To prevent the cake from sticking, you can lightly grease the sides of the pan as well.
Make the Cream Cheese Mixture: In a heatproof bowl, combine the softened cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and stir until the cream cheese and butter have completely melted and the mixture is smooth. Remove from heat and allow it to cool slightly.
Whisk the Egg Yolks: In a separate bowl, whisk together the egg yolks, half of the sugar (about 1/4 cup), lemon juice, and vanilla extract until the mixture is smooth and pale in color. Add this egg mixture into the cooled cream cheese mixture, stirring until fully combined.
Sift in the Flour: Sift the cake flour into the cream cheese and egg mixture to ensure there are no lumps. Stir gently until the batter is smooth.
Beat the Egg Whites: In a clean, grease-free bowl, beat the egg whites using an electric mixer on medium speed until they become frothy. Gradually add the remaining sugar (1/4 cup) and continue to beat until stiff peaks form.
Fold the Egg Whites into the Batter: Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten the batter. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the meringue.
Bake the Cake: Pour the batter into the prepared cake pan and tap it gently on the counter to remove any air bubbles. Place the pan in a preheated oven at 325°F (160°C) and bake for about 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. To prevent the top from browning too quickly, you can cover it loosely with aluminum foil halfway through baking.
Cool the Cake: Once the cake is done, turn off the oven and leave the cake inside with the oven door slightly ajar for 10 minutes. This helps prevent the cake from collapsing. Afterward, remove the cake from the oven and let it cool in the pan for 20-30 minutes before transferring it to a wire rack to cool completely.
Serve: Once the cake has cooled, carefully remove it from the pan. You can dust the top with powdered sugar for an extra touch of sweetness or serve it with fresh fruit or whipped cream.

Tips for Perfect Japanese Cheesecake

Use Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are at room temperature for the best mixing results.
Don’t Overmix the Egg Whites: Be careful not to overbeat the egg whites; they should form stiff peaks, but they should not be dry.
Water Bath: Some recipes call for baking the cheesecake in a water bath (placing the cake pan in a larger pan filled with hot water). This ensures even cooking and a smooth texture, but it’s optional for this recipe.
Chill Before Serving: Japanese Cheesecake is often best served after it has been chilled in the refrigerator for a few hours. This allows the flavors to develop and the cake to set properly.

Final Thoughts

Light and Fluffy Japanese Cheesecake is the ultimate dessert for anyone seeking a delightful balance between rich flavor and airy texture. This cloud-like cake, with its subtle sweetness and creamy interior, is the perfect way to end any meal. With just a few basic ingredients and a little bit of patience, you can create this elegant dessert at home and impress your family and friends. Whether you’re new to baking or a seasoned pro, this cheesecake is sure to become a favorite in your recipe collection.

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