Description
Enjoy this light and airy Fluffy Japanese Cheesecake. It’s a delightful dessert with a delicate texture.
Ingredients
Scale
- 120g Cream Cheese
- 40g Unsalted Butter
- 80ml Milk
- 60g Cake Flour
- 20g Cornstarch
- 4 Eggs, separated
- 80g Granulated Sugar
- 1/4 tsp Cream of Tartar
Instructions
- Preheat oven to 320°F (160°C).
- Melt cream cheese, butter, and milk in a double boiler.
- Whisk in cake flour and cornstarch until smooth.
- Add egg yolks and mix well.
- In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Gently fold egg whites into the cheese mixture in three additions.
- Pour batter into a parchment-lined cake pan.
- Place the cake pan in a larger pan and add hot water to create a water bath.
- Bake for 60-70 minutes, or until golden brown and set.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 30 minutes.
- Remove from oven and let cool completely before serving.
Notes
- Ensure all ingredients are at room temperature.
- Do not overmix the batter after adding the egg whites.
- The water bath is crucial for a moist and fluffy texture.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg