Description
A delightful dessert that combines creamy cheesecake texture with a light and airy feel, perfect for any occasion.
Ingredients
Scale
- 250g cream cheese
- 50g unsalted butter
- 100ml milk
- 6 egg yolks
- 6 egg whites
- 100g sugar
- 60g cake flour
- 20g cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
Instructions
- Preheat the oven to 320°F (160°C) and prepare a water bath.
- Melt the cream cheese, butter, and milk over low heat, then let it cool slightly.
- Whisk the egg yolks into the cooled cream cheese mixture until well combined.
- Sift cake flour and cornstarch together, then gently fold them into the mixture.
- In a separate bowl, beat the egg whites with cream of tartar and sugar until soft peaks form.
- Carefully fold the beaten egg whites into the batter, making sure not to deflate them.
- Pour the batter into a lined 8-inch round cake pan and place it in the water bath for even baking.
- Bake for 60-70 minutes until the cheesecake is golden and set, then allow it to cool in the oven with the door slightly ajar.
- Remove the cake from the pan and serve at room temperature.
Notes
Store the cheesecake in an airtight container in the refrigerator for 3-5 days. It can be frozen for up to a month.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Japanese cheesecake, fluffy cheesecake, dessert, baking