Fluffy Japanese Cheesecake

Introduction

The Fluffy Japanese Cheesecake is a dessert loved by many for its soft, jiggly texture and delicate flavor. Originating from Japan, this cake combines the richness of cheesecake with the airy lightness of a soufflé. Here, we dive into the recipe and its delightful history!

Ingredients

• Cream Cheese Mixture:
  • 250g (8 oz) cream cheese, softened
  • 50g (3.5 tbsp) unsalted butter, softened
  • 100ml (7 tbsp) whole milk
• Dry Ingredients:
  • 60g (½ cup) cake flour (or sifted all-purpose flour)
  • 20g (2 tbsp) cornstarch
• Eggs:
  • 6 large eggs, separated
  • 120g (½ cup + 2 tbsp) granulated sugar
• Flavoring:
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (optional)
• Additional:
  • Pinch of salt
  • Powdered sugar for garnish (optional)

Instructions

1. Prepare the Equipment:Preheat oven to 320°F (160°C). Grease and line a 7 or 8-inch round cake pan with parchment paper. Wrap the outside with foil to make it waterproof. Prepare a large tray for a water bath.
2. Make the Cream Cheese Mixture:In a heatproof bowl over a double boiler, whisk together cream cheese, butter, and milk until smooth. Remove from heat and let cool slightly. Mix in egg yolks, one at a time, then add vanilla extract and lemon juice. Stir until combined. Sift in the cake flour and cornstarch. Gently fold to make a smooth batter.
3. Prepare the Meringue:In a clean, grease-free bowl, beat egg whites with a pinch of salt until foamy. Gradually add sugar while beating, until stiff peaks form (the meringue should be glossy).
4. Combine:Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Fold in the remaining meringue in two additions, being careful not to deflate the batter.
5. Bake in a Water Bath:Pour the batter into the prepared pan. Tap the pan gently to remove air bubbles. Place the pan in the large tray. Add hot water to the tray, filling it about 1 inch deep. Bake at 320°F (160°C) for 25 minutes, then lower the temperature to 280°F (140°C) and bake for another 55-60 minutes.
6. Cool Down:Turn off the oven and leave the cake inside with the door slightly open for 15-20 minutes to prevent sudden shrinkage. Remove the cake from the oven and let it cool completely before removing it from the pan.
7. Garnish and Serve:Dust with powdered sugar or serve with whipped cream, fresh berries, or a drizzle of fruit sauce.

History

The Japanese Cheesecake was inspired by Western-style cheesecakes but adapted to suit Japanese tastes. It became popular in the 1980s and has since gained worldwide recognition for its unique texture.

Benefits

• Low in sugar compared to traditional cheesecakes.
• Rich in protein from eggs and cream cheese.
• Light and easy to digest.

Nutrition

Per slice (approx. 1/8th of the cake):

• Calories: 210
• Protein: 6g
• Carbohydrates: 16g
• Fat: 14g

Conclusion

The Fluffy Japanese Cheesecake is a delightful treat for all occasions. Its light texture and balanced sweetness make it a favorite among dessert lovers worldwide.

Lovers

This cake is adored by those who enjoy subtle, elegant desserts. It’s especially popular among fans of Japanese cuisine and anyone who appreciates the art of baking.