Description
Japanese Cheesecake is a light and fluffy dessert known for its souffle-like texture. This delicate cake combines cream cheese, eggs, and a special blend of cake flour and cornstarch, baked gently in a water bath to achieve a smooth, crack-free finish. Perfectly soft and airy, it’s a delightful treat that melts in your mouth, making it a beloved classic in Japanese cuisine.
Ingredients
Scale
Main Ingredients
- 7 ounces cream cheese (room temperature)
- 1/4 cup unsalted butter (softened)
- 1/3 cup whole milk
- 6 large eggs, separated
- 1/2 cup granulated sugar (divided)
- 1/2 cup cake flour (sifted)
- 2 tablespoons cornstarch
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Pan: Preheat your oven to 320°F (160°C). Lightly grease a 7-inch round cake pan and line the bottom and sides with parchment paper to ensure easy removal.
- Melt the Cheese Mixture: In a heatproof bowl set over simmering water, melt together the cream cheese, softened butter, and whole milk. Stir continuously until the mixture is smooth and combined. Remove from heat and let it cool slightly to prevent curdling when mixing with eggs.
- Add Egg Yolks and Dry Ingredients: Whisk the egg yolks one at a time into the slightly cooled cream cheese mixture. Then sift in the cake flour and cornstarch, folding gently until the batter is smooth and homogenous.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add half of the sugar, continue beating until soft peaks form. Add the remaining sugar and beat until stiff peaks are achieved to create a stable meringue.
- Fold Meringue into Batter: Gently fold the meringue into the cream cheese yolk batter in three additions. Take care to maintain the airy texture by folding gently to avoid deflating the mixture.
- Prepare Water Bath and Bake: Pour the batter into the prepared pan and tap gently to release air bubbles. Place the cake pan into a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the cake pan, creating a water bath. Bake at 320°F (160°C) for 25 minutes.
- Reduce Heat and Continue Baking: Lower the oven temperature to 285°F (140°C) and bake for an additional 55 minutes. This slow baking in a water bath ensures a soft, moist texture and prevents cracking.
- Cool the Cake: After baking, turn off the oven and leave the cake inside with the door slightly ajar for 15 to 20 minutes to avoid sudden temperature changes and shrinkage.
- Chill and Serve: Remove the cake from the oven and let it cool completely at room temperature. Refrigerate for several hours before serving. Dust with powdered sugar if desired for an elegant finish.
Notes
- Ensure the cream cheese mixture is not hot before adding egg yolks to prevent curdling.
- Cake flour is essential for the light, delicate texture—avoid substituting with all-purpose flour.
- The water bath baking method helps prevent cracks and ensures the cake rises smoothly with a fluffy texture.
- Be gentle when folding the meringue to maintain the airy batter consistency.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
