Japanese Cheesecake: A Fluffy and Creamy Delight
Category: Desserts
Servings: 8
If you’re looking for a delicate, light dessert that combines the best of both creamy and airy textures, the Japanese cheesecake is your go-to recipe. This dessert is famous for its soft and fluffy texture, which is the result of a careful balance of ingredients and precise baking techniques. This cheesecake doesn’t have the heavy, dense nature of traditional cheesecakes, but instead, it has a melt-in-your-mouth quality that’s sure to impress your guests. Perfect for any occasion, this cheesecake is as visually stunning as it is delicious.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cream cheese (softened) | 250g |
| Whole milk | 100g |
| Eggs | 250g |
| Cream of tartar | 1g |
| Sugar | 160g |
| Butter (softened) | 100g |
| All-purpose flour | 50g |
| Cornstarch (Maizena) | 20g |
| Powdered sugar (for dusting) | As needed |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 6g |
| Carbohydrates | 30g |
| Fat | 15g |
| Fiber | 1g |
| Sugar | 18g |
(Note: Nutritional values are approximate and may vary based on specific ingredient brands and measurements used.)
Instructions:
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Preparation:
- Begin by making sure all the ingredients are at room temperature. This will help ensure an even texture and smooth mixture.
- Preheat your oven to 180°C (356°F) in static mode. Prepare a large baking dish with water, placing it at the bottom of the oven. This water will create a steam environment that helps cook the cheesecake gently, preserving its delicate texture.
-
Egg Separation and Whipping:
- Carefully separate the egg yolks from the egg whites, placing them into two separate bowls. Beat the egg whites with the cream of tartar until they form stiff peaks. This step is essential for the lightness of the cheesecake.
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Making the Cheesecake Batter:
- In a mixing bowl, combine the softened cream cheese and the sugar. Whisk together until the mixture is smooth.
- Slowly pour the whole milk into the cream cheese mixture while continuously stirring. Continue until all the milk is absorbed into the cream cheese mixture, resulting in a smooth batter.
- Add the softened butter, a small piece at a time, and mix it in well, ensuring it’s fully incorporated into the batter.
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Adding Dry Ingredients:
- Sift the all-purpose flour and cornstarch together to remove any lumps, then gradually add this dry mixture into the batter. Mix well until everything is combined. The batter should now be thick and smooth.
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Incorporating the Egg Yolks:
- Add the egg yolks, one at a time, mixing them into the batter slowly. Be sure to incorporate each yolk fully before adding the next. This ensures the cheesecake has a rich flavor and smooth consistency.
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Combining the Egg Whites with the Batter:
- Gently fold in the whipped egg whites. Take a small amount of the egg whites and mix them into the batter to lighten it, then carefully fold the rest of the egg whites into the batter using a spatula. Use a gentle, upward motion to preserve the fluffiness of the egg whites.
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Preparing the Pan:
- Grease and flour a round cake pan, measuring 16 cm (6.3 inches) in diameter at the base, 20 cm (7.8 inches) in diameter at the top, and 12 cm (4.7 inches) high. Pour the cheesecake batter into the prepared pan.
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Baking:
- Place the filled cake pan into the preheated water bath, ensuring the water level comes up to about halfway on the sides of the pan. Bake at 180°C (356°F) for 20 minutes. After this time, reduce the oven temperature to 160°C (320°F) and continue baking for another 70 minutes.
- Once the cheesecake is done, turn off the oven. Leave the cheesecake inside the oven with the door slightly ajar to cool gradually, which helps avoid cracking.
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Cooling and Setting:
- After the cheesecake has cooled to room temperature, transfer it to the refrigerator and let it chill for at least 3 hours. This allows the cheesecake to set and solidify to its perfect texture.
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Serving:
- Once the cheesecake has chilled, remove it from the pan and transfer it to a serving plate. Dust the top with powdered sugar for an elegant touch before serving.
This Japanese cheesecake is a perfect balance of lightness and flavor, with a creamy richness that’s not too overpowering. Whether you’re making it for a special occasion or simply to enjoy with friends and family, it’s sure to be a crowd-pleaser. The delicate texture and subtle sweetness make it a standout dessert. Don’t worry if the cheesecake deflates a little as it cools; that’s completely normal and only adds to its irresistible charm. Enjoy this soft, cloud-like cheesecake that’s perfect for any dessert table!
