Japanese Cheesecake is a wonderfully light and fluffy dessert that combines the richness of traditional cheesecake with the airy texture of a soufflé. Known for its jiggly and soft consistency, this cheesecake is often described as eating a cloud because of its creamy and smooth texture that almost melts in your mouth. Unlike its denser New York-style counterpart, Japanese Cheesecake is delicately sweet and subtly flavored with a hint of lemon, making it a refreshing end to any meal. It’s a favorite for its minimalistic elegance and delightful contrast to the often overly sweet and heavy Western desserts. Perfect for those who appreciate a less sweet, more refined flavor profile, this cheesecake is a delightful treat that’s sure to impress at any gathering.
Recipe: Japanese Cheesecake
Ingredients:
- 8 ounces cream cheese, at room temperature
- 1/3 cup whole milk
- 1/2 cup granulated sugar, divided
- 4 tablespoons unsalted butter
- 6 large eggs, yolks and whites separated
- 2 tablespoons lemon juice
- 1/4 teaspoon cream of tartar
- 2/3 cup cake flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
Instructions:
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 320°F (160°C). Lightly grease an 8-inch round cake pan and line the bottom and sides with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.
- Melt Cream Cheese, Milk, and Butter:
- In a small saucepan, combine cream cheese, milk, and butter. Cook over low heat, stirring constantly, until smooth. Remove from heat and let cool slightly.
- Mix the Yolk Mixture:
- To the cooled cream cheese mixture, add the egg yolks and half of the sugar. Whisk until well combined. Stir in lemon juice. Sift in cake flour, cornstarch, and salt, mixing until smooth.
- Whip the Egg Whites:
- In a large bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining sugar, continuing to beat until stiff peaks form.
- Combine Mixtures:
- Gently fold one-third of the egg whites into the cream cheese mixture using a rubber spatula until partially combined. Add the remaining whites and fold until just incorporated, taking care not to deflate the mixture.
- Bake in a Water Bath:
- Pour the batter into the prepared pan. Place the pan inside a larger baking dish, and fill the outer dish with boiling water halfway up the sides of the cake pan.
- Bake for 70 minutes, then reduce the oven temperature to 300°F (150°C) and bake for another 10 minutes.
- Cool:
- Turn off the oven, leave the oven door slightly ajar, and allow the cheesecake to cool in the oven for 1 hour. This gradual cooling helps prevent the cake from cracking.
- Chill:
- After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
- Serve:
- Once chilled, carefully remove the cheesecake from the pan and peel away the parchment paper. Slice and serve.
Japanese Cheesecake is not only a testament to the precision of Japanese baking but also a delightful dessert that offers a unique twist on the classic cheesecake. Light and refreshing, it’s perfect served on its own or with a dusting of powdered sugar.
