Description
A delightful Japanese cheesecake featuring a light, fluffy texture, mixed berries, and a rich chocolate swirl, perfect for any occasion.
Ingredients
Scale
- 200g cream cheese, softened
- 60g unsalted butter
- 100ml whole milk
- 6 large eggs, separated
- 100g granulated sugar
- 1 teaspoon vanilla extract
- 70g cake flour
- 30g cornstarch
- 1/4 teaspoon salt
- 100g high-quality dark chocolate, melted
- Mixed berries (strawberries, blueberries, raspberries) for topping
Instructions
- Preheat your oven to 320°F (160°C) and line an 8-inch round cake pan with parchment paper.
- In a double boiler, melt the cream cheese, butter, and milk until smooth; allow it to cool slightly.
- Whisk the egg yolks and sugar until pale and fluffy, then add the vanilla and the melted mixture.
- Sift in the cake flour, cornstarch, and salt, folding gently.
- Divide the batter; mix one half with melted dark chocolate.
- Whip the egg whites to stiff peaks and fold into both batters.
- Alternate spoonfuls of both batters in the pan and swirl. Bake for 60-70 minutes until golden.
- Cool and top with mixed berries before serving.
Notes
Ensure the cream cheese is softened at room temperature for easy mixing. Whipping egg whites is crucial for a fluffy texture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Japanese cheesecake, mixed berries, chocolate swirl, dessert, fluffy cheesecake, creamy dessert