Japanese Cheesecake
User Reviews
4.6
Japanese Cheesecake
Description
This Japanese Cheesecake balances creamy richness from cream cheese and butter with a soft, cloud-like texture achieved by folding meringue into the batter. The preparation involves gently melting the cream cheese mixture, mixing in egg yolks and flavorings, then carefully incorporating dry ingredients and whipped egg whites. Baking it in a water bath prevents cracking and ensures even, gentle cooking.
The flavor is subtly enhanced with lemon juice and vanilla, giving a slight tang and aromatic note. The cake's texture is light yet creamy, with a moist interior and slight jiggle when properly baked.
This versatile cake can be served plain or dusted lightly with powdered sugar. It suits special occasions or an elegant treat due to its unique consistency and gentle flavors.
Using a waterproof springform pan and lining a deep baking tray with a cloth creates an effective water bath setup. Ensuring the meringue is properly whipped and folded maintains the cake's volume. Avoiding overcooking prevents dryness and preserves the signature softness.
Ingredients
- 1 cup cream cheese 8oz/225g
- 4 tablespoons/60g/2ozs butter
- 7 tablespoons/105g/3.5ozs milk
- 6 egg separated, large
- 1 ½ tablespoons/22ml lemon juice
- 2 teaspoons/10ml vanilla extract
- ¾ cup granulated sugar divided, 6oz/170g
- ¾ cup cake flour 3 3/4oz/105g
- 2 ½ tablespoons corn starch
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
Notes
- Use a waterproof springform pan to prevent water from seeping during the water bath baking.
- Whip egg whites to medium peaks and fold gently to retain airiness for the cake’s light texture.
- Bake in a water bath to avoid cracks and ensure even baking throughout.
- Allow the cake to cool gradually to maintain moisture and prevent cracks on the surface.
User Reviews
Overall Rating
4.6
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