Fluffy Japanese Cheesecake
I love Japanese desserts. They're never overly sweet, and they are so delicious. This cheesecake has a perfectly light and fluffy texture and is so good you won't stop at one slice. It's like an angel food cake, with a slight cream cheesy flavor. Eat it with fresh berries and enjoy!
Heres how to make it:
8 oz. cream cheese
4 TBS unsalted butter
1/2 cup milk (almond milk works as a non-dairy option)
3/4 cup cake flour (if you don't have it, AP flour will work)
2 1/2 TBS corn starch
6 eggs, separated
1 1/2 TBS lemon juice
2 TSP vanilla extract (you can use lemon extract if you want a more lemony flavor!)
1/4 TSP salt
3/4 cup granulated sugar
1/4 TSP cream of tartar
powdered sugar, for topping
fresh berries, for topping
Preheat your oven to 390° F.
Prepare the pan: if using a springform pan, I recommend using a 6" pan. Wrap the bottom and sides (all the way to the top of the pan) with at least 2 sheets of foil and make sure it's tight. This will ensure no water will get in from the water bath. If using a 8" or 9" cake pan, grease the bottom, then line the bottom and sides with parchment paper.
Separate the eggs, keeping the yolks and whites in separate bowls
In a medium saucepan, add the cream cheese, butter, and milk and cook over medium heat, whisking until melted and creamy.
Remove from heat and whisk in the salt, vanilla, lemon juice, half the sugar until combined.
Whisk the egg yolks and add to the mixture, stirring to combine.
Sift the flour and corn starch into the mixture and stir to combine.
Using a strainer, pour the mixture into a bowl, getting rid of any chunks. Use a spatula to help the batter go through the strainer. Set aside.
Add the egg whites to a separate bowl and use a hand mixer or stand mixer to whip the eggs.
When they start to thicken, add the cream of tartar and the rest of the sugar.
Keep whipping until it becomes a meringue, with stiff peaks. Use a spatula or fork to make the peaks to determine if it's ready.
Using a spatula, gently fold in about 1/3 of the meringue into the other mixture. Add half the remaining meringue, fold it in gently, then add the rest. Fold all together until combined.
Add the batter to your prepared pan.
Gently drop the baking pan on your kitchen counter a couple of times to get rid of any bubbles in the batter.
Make the water bath: Place your springform or cake pan into a larger baking dish lined with paper towels (this ensures the heat is distributed evenly), and fill the pan about 1" high with hot water.
Bake for 15 minutes.
Reduce the heat to 285° F and bake for another 30 minutes.
Turn the oven off, open the oven door slightly, and leave the cake in there for another 30 minutes.
Remove the cake from the oven and the pan, sift powdered sugar on top, add berries, and enjoy!
Did you make it? Share pics in the comments!