Description
A delightful dessert that combines the rich taste of cheesecake with a light, airy texture, perfect for those who love a balance of sweetness and creaminess.
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 your oven to 320°F (160°C) and prepare a water bath.
- In a saucepan, melt the cream cheese, butter, and milk over low heat, then allow it to cool slightly.
- Whisk the egg yolks into the cream cheese mixture until smooth.
- Sift the 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.
- Pour the batter into a lined 8-inch round cake pan and place it in the prepared water bath.
- Bake for 60-70 minutes, or until the cheesecake is golden and set. Let it cool in the oven with the door slightly open.
- Once cooled, remove the cheesecake from the pan and serve it at room temperature.
Notes
Make sure the cream cheese is at room temperature for smooth blending. Be gentle when folding in the egg whites to maintain the batter’s lightness.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: cheesecake, dessert, Japanese dessert, fluffy cheesecake, baking