Description
Silky Japanese cheesecake whispers clouds of delicate sweetness, melting effortlessly on your palate. Gentle texture and subtle flavors promise a culinary journey that transports you straight to Tokyo’s most elegant bakeries.
Ingredients
Scale
Main Ingredients:
- 6 large eggs, separated
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (120 milliliters) cake flour, fluffed, spooned, and leveled
Dairy and Sweet Components:
- 1/4 cup (60 milliliters) heavy cream or full-fat milk
- 4 tablespoons (56 grams) unsalted butter, cut into smaller pieces
- 1/3 cup (67 grams) granulated sugar
- 1 tablespoon lemon zest (optional)
- 1 1/2 teaspoons vanilla extract (optional)
- 2 teaspoons lemon juice (about 1/3 of a lemon)
Garnish and Toppings:
- Powdered sugar (for dusting)
- Apricot jam (slightly warmed up)
- Fresh berries
- Sweetened whipped cream
Instructions
- Calibrate the oven to 300°F (150°C) and meticulously line an 8-inch round cake pan’s bottom with parchment paper, ensuring complete coverage.
- Create a water bath by positioning a larger 9 x 9-inch baking pan in the preheated oven, filling it halfway with hot water to provide a moist, consistent baking environment.
- Separate egg whites and yolks with precision, placing whites in a clean, grease-free mixing bowl to prevent interference with whipping.
- Gently melt cream cheese and butter using a double boiler or microwave, stirring periodically to achieve a smooth, uniform consistency without overheating.
- Whisk egg yolks into the melted cream cheese mixture, incorporating gradually to maintain a silky texture and prevent curdling.
- Sift flour and cornstarch into the cream cheese blend, folding delicately to prevent lumps and ensure a light, airy batter.
- Whip egg whites using an electric mixer, starting at low speed and progressively increasing to medium-high until soft peaks form.
- Gradually add sugar to the egg whites, continuing to whip until stiff, glossy peaks develop, creating a stable meringue foundation.
- Carefully fold the meringue into the cream cheese mixture using a spatula, maintaining the mixture’s delicate volume and airiness.
- Transfer the batter into the prepared cake pan, smoothing the surface gently to eliminate air pockets.
- Position the filled cake pan into the preheated water bath in the oven, baking for approximately 60-65 minutes until the top is golden and the cake slightly jiggles when moved.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 10 minutes to prevent sudden temperature changes.
- Remove from the oven, carefully extract from the water bath, and allow to cool completely at room temperature before refrigerating.
- Chill for minimum 4 hours or overnight to set, then gently remove from the pan and serve.
Notes
- Opt for room temperature ingredients to ensure smooth, lump-free batter and consistent texture.
- Separate egg whites and yolks carefully, making sure no yolk enters the whites to achieve perfect meringue.
- Gently fold egg whites into the batter using a spatula to maintain the delicate, airy structure of the cheesecake.
- Use a water bath to create a gentle, even heat that prevents cracking and ensures a silky, soft texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 270
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 130 mg