Fluffy Japanese Cheesecake: The Best Indulgent Delight You'll Love
This Fluffy Japanese Cheesecake is a light, airy treat that melts in your mouth, perfect for any dessert lover.
Equipment
- Mixing Bowl
- electric mixer
- baking pan
- sifter
- oven
Ingredients
Main Ingredients
- 250 g cream cheese softened
- 50 g unsalted butter
- 100 ml whole milk
- 60 g cake flour sifted
- 20 g cornstarch
- 1 teaspoon lemon juice or zest
- 1 teaspoon vanilla extract
Egg Mixture
- 6 large eggs separated
- 100 g caster sugar
Optional Flavor Enhancers
- 1 pinch salt
- 0.5 teaspoon cream of tartar for better meringue stability
Instructions
Preparation
- Preheat your oven to 160°C (320°F).
- In a mixing bowl, combine cream cheese and unsalted butter until smooth.
- Stir in whole milk, cake flour, cornstarch, lemon juice, and vanilla extract until well blended.
- In a separate bowl, beat egg whites until frothy and gradually add caster sugar, beating until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture until just combined.
- Pour the batter into a greased baking pan and bake for 60 minutes.
- Allow to cool before serving.
Notes
Consider using mascarpone instead of cream cheese for a milder flavor. Almond milk is a good dairy-free substitute for whole milk.
Nutrition
Serving: 1sliceCalories: 200kcalCarbohydrates: 20gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 200mgPotassium: 150mgSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 80mgIron: 0.5mg
Tried this recipe?Let us know how it was!