Description
Silky Japanese cheesecake whispers elegance with its cloud-like texture and delicate flavor profile. Culinary magic blends cream cheese, eggs, and subtle sweetness into a melt-in-mouth dessert that promises pure indulgence for delighted palates.
Ingredients
Scale
- 6 large egg whites
- ½ cup (100 g) granulated sugar
- ¼ tsp cream of tartar
- 10 oz (285 g) cream cheese, softened
- 6 large egg yolks
- ½ cup (100 g) granulated sugar
- ½ cup whole milk
- 2 tbsps unsalted butter
- ⅔ cup cake flour
- 2 tbsps cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
Instructions
- Pan Preparation: Coat a 9-inch round cake pan with grease and parchment paper. Encase the exterior with aluminum foil to shield against water infiltration during baking. Adjust oven rack to center position and preheat to 320F (160C).
- Cream Cheese Fusion: Create a silky mixture by melting cream cheese, butter, and milk using a double boiler technique. Gradually incorporate sugar, ensuring smooth integration. Introduce egg yolks individually, blending thoroughly after each addition. Gently sift cake flour and cornstarch, whisking until achieving a velvety consistency. Enhance flavor profile by adding lemon juice, zest, and vanilla extract.
- Meringue Crafting: Using pristine electric mixer, transform egg whites into a frothy texture. Introduce cream of tartar, continuing to whip until soft peaks emerge. Incrementally sprinkle sugar while beating, developing glossy, firm peaks that maintain structural integrity.
- Batter Assembly and Baking: Delicately fold meringue into cream cheese base using a gentle, sweeping motion to preserve airiness. Transfer batter to prepared pan, tapping surface to eliminate potential air pockets. Position pan within a larger water-filled baking dish, ensuring liquid reaches midway up sides. Execute precise baking sequence: 25 minutes at 320F (160C), then reduce temperature to 280F (140C) for additional 55 minutes until golden and set.
- Cooling and Presentation: After baking, leave cake inside oven with door slightly ajar for 15 minutes, allowing gradual temperature equalization. Extract from water bath and permit complete cooling within pan. Carefully unmold, removing parchment paper. Optional: dust surface with powdered sugar before serving for elegant presentation.
Notes
- Ensure cream cheese, eggs, butter, and milk are at room temperature for smooth, lump-free mixing and consistent texture.
- Beat egg whites gradually with cream of tartar to create stable, glossy peaks that won’t collapse during folding, maintaining the cake’s signature light, airy structure.
- Use precise oven temperature changes to prevent cracking and achieve the signature soft, jiggly Japanese cheesecake texture – start at 320F, then reduce to 280F for even, gentle baking.
- Wrap pan exterior with aluminum foil and use water bath method to create humid baking environment, preventing surface cracks and ensuring consistent, delicate cheesecake consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 9
- Calories: 210
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 75 mg