Fluffy Japanese Cheesecake

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Japanese cheesecake, also known as a soufflé cheesecake, is a heavenly dessert that combines the creaminess of traditional cheesecake with the airy, fluffy texture of a soufflé. Light, slightly sweet, and delicately flavored, this cheesecake is perfect for any occasion. With a few simple ingredients and some technique, you can recreate this classic dessert at home. Let’s dive into the steps to make a cloud-like Japanese cheesecake.

Full Recipe:

Ingredients:

  • Cream Cheese: 8 ounces, softened
  • Granulated Sugar: 2/3 cup (divided)
  • Eggs: 6, separated
  • Whole Milk: 1/2 cup
  • Butter: 1/4 cup
  • All-Purpose Flour: 1/4 cup
  • Cornstarch: 1/4 cup
  • Lemon Zest: From 1 lemon
  • Vanilla Extract: 1 teaspoon
  • Cream of Tartar: 1/4 teaspoon

Steps to Make It:

Step 1: Prepare the Batter

  1. Melt the Dairy Ingredients:
    • In a heatproof bowl over a double boiler, combine the softened cream cheese, butter, and milk. Stir gently until smooth and fully melted. Remove from heat and let it cool slightly.
  2. Incorporate the Dry Ingredients:
    • Sift the all-purpose flour and cornstarch into the cream cheese mixture. Whisk until smooth and lump-free.
  3. Add Egg Yolks and Flavoring:
    • Stir in the egg yolks, lemon zest, and vanilla extract. Mix well until fully combined.

Step 2: Prepare the Meringue

  1. Beat the Egg Whites:
    • In a clean, grease-free bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed. Gradually add 1/3 cup of granulated sugar, a little at a time, and beat until stiff peaks form.
  2. Incorporate the Meringue:
    • Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Carefully fold in the remaining meringue in two additions, using a spatula to maintain the batter’s airiness.

Step 3: Prepare for Baking

  1. Prepare the Pan:
    • Line the bottom and sides of an 8-inch round springform pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
  2. Pour the Batter:
    • Pour the batter into the prepared pan and gently tap it on the counter to release any large air bubbles.
  3. Set Up a Water Bath:
    • Place the springform pan in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the springform pan.

Step 4: Bake the Cheesecake

  1. Preheat the Oven:
    • Preheat your oven to 325°F (160°C).
  2. Bake:
    • Bake the cheesecake for 25 minutes at 325°F, then reduce the temperature to 300°F (150°C) and bake for an additional 50-55 minutes.
  3. Cool Gradually:
    • Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes. This gradual cooling prevents the cheesecake from cracking.

Step 5: Chill and Serve

  1. Chill the Cheesecake:
    • Once the cheesecake is at room temperature, remove it from the pan and refrigerate for at least 4 hours, or preferably overnight, to set fully.
  2. Serve:
    • Slice and serve plain, or garnish with powdered sugar, fresh fruit, or a drizzle of honey.

Nutrition Facts (Per Serving, Approx. 8 Servings)

  • Calories: 210
  • Protein: 5g
  • Carbohydrates: 18g
  • Fat: 14g
  • Sugar: 12g
  • Fiber: 0g

FAQs

1. Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can be used for a lighter version.

2. What can I substitute for cream of tartar?
You can use an equal amount of lemon juice or white vinegar as a substitute.

3. Can I bake this without a water bath?
A water bath is crucial for the soft and moist texture of Japanese cheesecake. Without it, the cake may crack and become dense.

4. How do I know if the cheesecake is fully baked?
The cheesecake should be slightly jiggly in the center when you gently shake the pan.

Tips for Perfect Japanese Cheesecake

  1. Ensure Room-Temperature Ingredients: This prevents the batter from curdling and helps create a smooth texture.
  2. Don’t Overmix: Overmixing the batter can deflate the meringue and affect the cake’s fluffiness.
  3. Prevent Cracking: Cool the cheesecake gradually in the oven with the door ajar.
  4. Use a Water Bath: This ensures even baking and a moist texture.
  5. Be Gentle with Folding: Use a spatula and a light hand when folding in the meringue to retain as much air as possible.

Storage Tips

  1. Refrigeration:
  2. Freezing:
    • Wrap individual slices in plastic wrap and then in aluminum foil. Store in the freezer for up to 2 months.
    • Thaw in the refrigerator overnight before serving.

Conclusion

This Fluffy Japanese Cheesecake is a delightful treat that’s light, airy, and perfect for any occasion. Its creamy texture, combined with a subtle tang from the cream cheese and a hint of citrus from the lemon zest, makes it an elegant dessert that will impress family and friends. The steps may require patience and care, but the result is well worth the effort—a cheesecake that melts in your mouth and feels like a cloud.

 

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