Fluffy Japanese Cheesecake – Soft, Jiggly & Delicious
Fluffy Japanese Cheesecake is a delicate, airy dessert that blends the richness of cheesecake with the lightness of a sponge cake. The secret? A perfectly whipped meringue and a gentle baking process.
Ingredients
- 250 g cream cheese softened
- 50 g unsalted butter
- 100 ml whole milk
- 60 g cake flour or all-purpose flour, sifted
- 20 g cornstarch
- 1/4 tsp salt
- 6 large eggs separated into yolks and whites
- 140 g granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice optional
Instructions
Step 1: Prepare The Batter
- Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cheesecake baking pan with parchment paper.
- In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth. Remove from heat and let it cool slightly.
- Sift in flour, cornstarch, and salt. Mix well.
- Add egg yolks, vanilla extract, and lemon juice. Whisk until smooth.
Step 2: Make The Meringue
- In a clean mixing bowl, beat egg whites with an electric mixer until foamy.
- Gradually add sugar, beating until stiff peaks form. The meringue should be glossy and hold its shape.
Step 3: Fold And Bake
- Gently fold 1/3 of the meringue into the batter using a hand whisk. Repeat until fully incorporated.
- Pour the batter into the prepared pan. Tap the pan lightly to remove air bubbles.
- Place the pan in a water bath (a larger baking dish filled with 1 inch of hot water).
- Bake at 320°F (160°C) for 25 minutes, then lower the temperature to 280°F (140°C) and bake for another 45 minutes.
Step 4: Cooling
- Turn off the oven and leave the cake inside for 15 minutes with the door slightly open.
- Remove the cake and let it cool completely before unmolding.