This Fluffy Japanese Cheesecake is a light and airy dessert that perfectly embodies the essence of Japanese cake. With its delicate texture and subtle sweetness, it stands out among Asian desserts, making it a delightful choice for any occasion.

This recipe is simple to follow and results in a cheesecake that is not overly sweet, making it an ideal option for those who enjoy sweet snacks recipes. It’s perfect for serving at a dessert restaurant or for impressing guests at home.

Light and Airy Japanese Cheesecake

This Japanese cheesecake features a unique soufflé-like texture that melts in your mouth. The recipe takes about 1 hour and 30 minutes from start to finish and serves 8 people. It’s a fantastic addition to your cake roll recipes collection.

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar, divided
• 1/4 cup milk
• 3 large eggs, separated
• 1/4 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• Powdered sugar for dusting (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 320°F (160°C). Prepare a 9-inch round cake pan by lining it with parchment paper and wrapping the outside with aluminum foil to prevent water from seeping in.
2. Mix Cream Cheese: In a mixing bowl, beat the softened cream cheese with 1/4 cup of granulated sugar until smooth. Add the milk and mix until well combined.
3. Incorporate Egg Yolks: Add the egg yolks one at a time, mixing well after each addition. Then, sift in the flour and cornstarch, and mix until just combined. Stir in the vanilla extract.
4. Whip Egg Whites: In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
5. Combine Mixtures: Gently fold the egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
6. Bake: Pour the batter into the prepared cake pan. Place the cake pan in a larger baking dish filled with hot water (water bath). Bake for about 60 minutes or until the top is golden brown and a toothpick inserted comes out clean.
7. Cool: Turn off the oven and leave the cheesecake inside for 15 minutes with the door ajar. Remove from the oven and let it cool completely before refrigerating for at least 4 hours.
8. Serve: Once chilled, dust with powdered sugar before slicing and serving.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes

Nutrition Information

• Servings: 8 slices
• Calories: 180kcal
• Fat: 10g
• Protein: 5g
• Carbohydrates: 15g