Description
A light, airy, and jiggly Japanese-style cheesecake that melts in your mouth like a cloud.
Ingredients
200 g cream cheese (softened)
50 g butter
0.5 cup milk
6 large eggs (separated)
0.75 cup granulated sugar
0.5 cup cake flour
1 tbsp cornstarch
1 tsp lemon juice
Instructions
Step 1: Preheat oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper on the bottom and sides.
Step 2: Melt cream cheese, butter, and milk together in a double boiler until smooth.
Step 3: Whisk the egg yolks into the cooled cheese mixture along with the lemon juice.
Step 4: Sift the cake flour and cornstarch over the batter and fold in gently until smooth.
Step 5: In a clean bowl, whip egg whites with sugar until soft, drooping peaks form.
Step 6: Fold the egg whites into the cheese batter in three additions using a gentle folding motion.
Step 7: Pour batter into the pan and place the pan in a larger tray filled with 1 inch of hot water.
Step 8: Bake for 60-70 minutes. Turn off the oven and leave the door ajar for 15 minutes before removing.
Notes
Ensure all ingredients are at room temperature before starting to prevent the batter from seizing.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 265 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 145mg
