Japanese Cheesecake
User Reviews
4.7
69 reviews
Excellent
Japanese Cheesecake
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Incredibly light and fluffy Japanese cheesecake that’s so soft it melts in your mouth. Made with a soufflé base and baked in a water bath, this jiggly cheesecake is the fluffiest dessert ever!
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Ingredients
- ¾ cup cream cheese
- ¼ cup milk , hot
- 2 tablespoons unsalted butter , melted
- 3 egg yolks
- 1/3 cup cake flour
- 3 egg whites
- 2 tablespoons lemon juice
- 1/3 cup sugar , divided
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Instructions
- Pre-heat the oven to 325°F. Grease and line a 8 or 9-inch springform pan with parchment paper on the sides and bottom. Set aside.
- Combine the cream cheese, melted butter and hot milk in a bowl, mixing well. The cream cheese mixture should be like a smooth paste. Heat over a double boiler if there are any lumps left.
- Combine the egg yolks into the cream cheese, mixing well to incorporate.
- Sieve in the cake flour, using a whisk to combine into the batter. If any flour lumps remain, sieve again.
- Whip the egg whites using an electric mixer, in a separate bowl. Pour in the lemon juice once the mixture becomes frothy.
- Incorporate one third of the sugar into the frothy eggs, then keep mixing for 30 seconds. Add one half of the remaining sugar into the meringue, mixing for 30 seconds. Pour in the remaining sugar, mixing until the meringue reaches medium peaks.
- Fold in one third of the meringue into the cake batter, using a spatula. Use a sweeping motion to fold the batter in on itself.
- Fold in the remaining meringue without deflating too much air, using a spatula. Stop once the meringue is incorporated and the batter is fluffy.
- Prepare a cake pan by lining it with parchment paper on the sides and bottom. Pour the cake batter into the pan, then run a spatula through the batter to remove large bubbles.
- Place the cake pan into a deeper, larger pan. Ensure the cake pan is well lined with aluminum foil.
- Pour boiling water into the larger pan, around 1-inch in height.
- Bake the cheesecake in a pre-heated oven to 325°F for 30 minutes.
- After 30 minutes, open the oven door for 10 seconds to release some steam. Releasing some steam prevents the cheesecake from becoming too soft.
- Reduce the oven temperature to 225°F and bake for an additional 30-40 minutes. The cheesecake will be ready when it has a slight wobble, but it golden-brown on top.
- Let the cheesecake cool for 30 minutes inside the oven, with the oven door slightly ajar. Afterwards, cool down and chill for 4 hours before serving.
- To serve, either dust with icing sugar or brush with apricot jam or honey.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Equipments used:
Nutrition Information
Show Details
Calories
182kcal
(9%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
105mg
(35%)
Sodium
94mg
(4%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
483IU
(10%)
Vitamin C
1mg
(1%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 94mg | 4% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 483IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
69 reviews
Excellent
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