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Fluffy Japanese Cheesecake

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A light and airy dessert that offers a unique twist on traditional cheesecake, featuring a soft and jiggly texture.

Ingredients

Scale
  • 1 cup cream cheese, softened
  • 1/2 cup milk
  • 1/4 cup granulated sugar
  • 3 large eggs, separated
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar

Instructions

  1. Preheat the oven to 320°F (160°C) and prepare a round cake pan by lining it with parchment paper.
  2. In a mixing bowl, combine cream cheese and milk, and whisk until smooth. Add sugar and mix well.
  3. Beat in egg yolks one at a time, mixing until fully incorporated.
  4. Sift in the flour and cornstarch, then add vanilla extract, mixing until just combined.
  5. In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
  6. Gently fold the egg whites into the cream cheese mixture in thirds, being careful not to deflate the batter.
  7. Pour the batter into the prepared cake pan and bake in a water bath for about 60 minutes or until golden and set.
  8. Once baked, turn off the oven, crack the door, and let the cheesecake cool completely in the oven.
  9. Once cooled, refrigerate for at least 2 hours before serving.
  10. Enjoy your light and fluffy cheesecake!

Notes

Serve chilled and enjoy plain or with fruit sauce. Best eaten within three days.

Nutrition

Find it online: https://www.simplefamilydishes.com/fluffy-japanese-cheesecake/