Description
Indulge in the delicate and airy goodness of this Strawberry Japanese Cheesecake. The subtle sweetness of strawberries combined with the creamy richness of cheesecake creates a delightful dessert perfect for any occasion.
Ingredients
Scale
Cheesecake Base:
- 7 oz cream cheese (softened)
- 1/4 cup unsalted butter
- 1/4 cup whole milk
- 1/4 cup strawberry purée (fresh or frozen, strained)
- 1/4 cup cake flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
Meringue:
- 4 large eggs (separated)
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
- A few drops of red or pink natural food coloring (optional)
Garnish:
- Fresh strawberries
- Powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 320°F (160°C). Line a 6-inch round cake pan with parchment paper and wrap the outside with foil.
- Melt ingredients: Melt cream cheese, butter, and milk. Whisk in strawberry purée and coloring. Let cool.
- Prepare batter: Sift in flour, cornstarch, and salt. Mix in egg yolks.
- Make meringue: Beat egg whites with cream of tartar and sugar until soft peaks form.
- Combine: Gently fold meringue into strawberry mixture. Pour into pan and bake in a water bath.
- Cool and refrigerate: Cool, then refrigerate for at least 4 hours. Garnish before serving.
Notes
- For a more intense strawberry flavor, use concentrated strawberry purée or freeze-dried strawberry powder.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 225
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg
