Description
Discover the secrets to making a fluffy, melt-in-your-mouth Japanese cheesecake with this step-by-step recipe guide. Perfect for impressing guests or enjoying yourself!
Ingredients
Scale
- 226g (1 cup) Cream cheese full fat Philadelphia
- 55g (1/4 cup) Unsalted butter
- 120g (1/2 cup) Whole milk
- 40g (1/3 cup) All purpose flour low protein content flour e.g. pastry flour is ideal
- 15g (2 tablespoon s) Corn starch
- Pinch of salt
- 5 medium Eggs yolk and white separately
- 75g (2/3 cup) Granulated sugar superfine sugar is ideal
Instructions
- Prepare an 8-inch round cake pan by lining it with parchment paper, and set your oven to 150°C (300°F). Also, prepare a water bath in the oven, ensuring it reaches halfway up the sides of the pan to aid in even baking and avoiding cracks.
- If you’re using a pan with a removable base, wrap it tightly with aluminum foil to prevent water from entering the cheesecake.
- If your sugar granules are large, blend them to make superfine sugar before measuring. Separate the eggs, keeping yolks and whites apart.
- Heat the cream cheese, butter, and milk together in a saucepan on low heat, stirring until the mixture is smooth, then take it off the heat.
- Sift together the cornstarch, salt, and flour, and mix these into the cream cheese blend until the batter is smooth and lump-free.
- Add the egg yolks to the cream cheese mixture one by one, ensuring each is well mixed before adding the next.
- Using a hand or stand mixer, start beating the egg whites on low speed, gradually adding sugar one tablespoon at a time. Increase the speed and continue until soft peaks form.
- Carefully fold the whipped egg whites into the cream cheese batter using a rubber spatula, keeping the mixture light and airy.
- Transfer the batter into the lined cake pan and place it in the water bath to bake. Begin by baking for 30 minutes with the oven door shut at 150°C (300°F), then leave the door slightly ajar and bake for another 20 minutes at the same temperature. Finish with an additional 20 minutes of baking at 150°C (300°F) with the door closed, using an oven thermometer if possible to ensure temperature accuracy.
- Monitor the cheesecake during baking to ensure a gentle rise, preventing surface cracks. Aim for a golden-brown top without burning, adjusting the temperature if necessary.
- Determining when to remove the cheesecake from the oven might require some experimentation. Ideally, take it out when the top is golden-brown, the center has a slight jiggle, and it feels soft but springy.
- Once you’re confident the cheesecake is done, remove it from the oven, invert it onto a plate, and then flip it onto another plate to retain its shape.
- Serve the cheesecake immediately while it’s warm and jiggly. Store any remaining portions in the fridge for up to 2–3 days, noting that the light texture is best experienced fresh.
Notes
- Make sure cream cheese, butter, and milk are fully melted and smooth before adding dry ingredientsnUse a clean, dry bowl and beaters to whip the egg whites for a stable meringuenIf the cheesecake top browns too fast, cover with foil without touching the surface
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 400
- Fat: 12g
- Protein: 20g
Keywords: japanese cheesecake, cream cheese dessert, fluffy cheesecake recipe, water bath baking, egg white meringue, golden brown cheesecake
