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Japanese Cheesecake

Japanese Cheesecake
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Indulge in the delightful experience of making Japanese Cheesecake, a light and fluffy dessert that stands out from traditional cheesecakes. This airy treat boasts a soft texture and subtly sweet flavor, making it ideal for any occasion, from casual get-togethers to special celebrations. Its unique combination of cream cheese, whipped egg whites, and a hint of citrus creates a memorable dessert that is sure to impress your guests. Serve it with fresh berries or a drizzle of apricot jam for added elegance.

Ingredients

Scale
  • 6 large eggs (separated)
  • 8 ounces cream cheese (softened)
  • ¼ cup heavy cream (or full-fat milk)
  • 4 tablespoons unsalted butter
  • ½ cup cake flour
  • 1 tablespoon lemon zest (optional)
  • 1½ teaspoons vanilla extract (optional)
  • â…“ cup granulated sugar
  • 2 teaspoons lemon juice

Instructions

  1. Preheat your oven to 320°F (160°C) and prepare an 8-inch round cake pan by lining it with parchment paper.
  2. In a mixing bowl, whisk egg yolks until pale. In another bowl, blend softened cream cheese until smooth; add heavy cream, butter, lemon zest, vanilla extract, and half the sugar.
  3. Gently fold the beaten egg yolks into the cream cheese mixture.
  4. Sift in cake flour and mix gently to avoid lumps.
  5. In a clean bowl, whip egg whites until foamy; gradually add remaining sugar and beat until stiff peaks form.
  6. Carefully fold whipped egg whites into the batter in three additions.
  7. Pour batter into the prepared pan and bake in a water bath for about 80 minutes or until slightly jiggly in the center.
  8. Allow cooling in the oven with the door ajar before removing to cool completely.

Nutrition

Find it online: https://myrecipestories.com/japanese-cheesecake/