Japanese Cheese Cake Recipe

Japanese cheesecake, often referred to as "soufflé cheesecake," is a delightful fusion of lightness and richness that has captured the hearts of dessert lovers around the globe. Unlike the dense and creamy characteristics of traditional cheesecakes, Japanese cheesecake boasts a unique airy texture that feels almost cloud-like when you take a bite. This ethereal dessert has gained immense popularity not just in Japan but also in various countries, thanks to its delicate flavor and pleasing presentation.

Indulge your sweet tooth with a Fluffy Japanese Cheesecake, a light and airy dessert that feels like biting into a cloud. This easy recipe guides you through creating a cheesecake that's both delicious and visually stunning. Perfect for any occasion, Japanese cheesecake is subtly sweet, creamy, and can be paired with fresh fruit or whipped cream. Try this delightful treat and impress your family and friends! #JapaneseCheesecake #Baking #DessertLovers #FluffyCake #HomeBaking #SweetTreats #CheesecakeRecipe #YummyRecipes

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Ingredients

8 oz (225 g) cream cheese, softened

1/4 cup (50 g) granulated sugar, plus extra for dusting

1/4 cup (60 ml) milk

3 large eggs, separated

1/2 teaspoon vanilla extract

1 tablespoon lemon juice

1/3 cup (45 g) all-purpose flour, sifted

1 tablespoon cornstarch, sifted

1/4 teaspoon salt

Powdered sugar for dusting (optional)

Instructions

Preheat your oven to 320°F (160°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.

In a mixing bowl, combine the softened cream cheese, granulated sugar, and milk. Use a hand mixer or whisk to blend until smooth and creamy.

Add the egg yolks (from the separated eggs), vanilla extract, and lemon juice to the cream cheese mixture. Mix well until combined.

Gradually fold in the sifted all-purpose flour and cornstarch, ensuring there are no lumps. Set the mixture aside.

In a separate bowl, beat the egg whites with salt until soft peaks form. Gradually add the additional sugar, continuing to beat until stiff peaks are achieved.

Gently fold one-third of the egg whites into the cream cheese mixture to lighten it, then carefully fold in the remaining egg whites until no white streaks remain.

Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any air bubbles.

Create a water bath by placing the cake pan inside a larger baking dish filled with hot water, ensuring the water reaches halfway up the sides of the pan.

Bake in the preheated oven for 50-60 minutes, or until the cheesecake is golden and jiggly in the center.

Turn off the oven and let the cake sit inside for another 10-15 minutes to gradually cool down. This helps prevent cracking.

Remove the cake from the oven and water bath, then let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.

Once chilled, carefully remove the cheesecake from the pan, dust with powdered sugar if desired, and serve in slices.

Prep Time: 20 mins | Total Time: 6 hrs | Servings: 8