Fluffy Japanese Cheesecake
Whipped eggs give this Japanese cheesecake its unique light and fluffy texture. Because there's no crust, this recipe might be even easier than traditional cheesecakes. This cheesecake feels like a cloud with a rich cheesecake flavor.
Ingredients
- 1/2 cup cream cheese 130 g
- 2 tbsp butter 26 g
- 1/4 cup milk 50 g
- 3 eggs, separated
- 1/3 cup cake flour 40 g
- 1 tsp lemon juice 10 g
- 1/4 cup granulated sugar 48 g
Instructions
- Line an 8-inch cake pan with parchment paper. Preheat the oven to 300º F.
- In a saucepan, stir together the cream cheese, butter, and milk. Whisk the mixture over medium heat until everything is melted.
- Remove the mixture from the heat and whisk in the egg yolks. Add the lemon juice. Sift in the flour mixture. Gently whisk until there are no lumps of flour remaining.
- In a separate bowl, beat the egg whites until soft peaks form. Add the sugar slowly and beat until stiff peaks form.
- Fold a third of the meringue into the cream cheese mixture. Add the mixture to the remaining meringue and fold until it is smooth.
- Pour the cheesecake filling into the prepared baking pan. Tap the pan on the counter to smooth out the surface.
- Place the cheesecake in a larger baking pan. Fill the pan 1 inch deep with hot water.
- Bake the cheesecake for 30 minutes. Open the oven to release the steam. Lower the temperature to 230 degrees and bake the cheesecake for 30 more minutes. Release the steam again and bake the cheesecake at 300 degrees for 4 to 5 minutes.
- Remove the cheesecake from the oven and let it cool on a cooling rack. Remove the cheesecake from the pan and peel off the parchment paper.