Japanese Cheesecake
Japanese-style cheesecake, a beloved dessert famous for its incredibly light, fluffy texture and subtle, creamy flavor that sets it apart from denser Western cheesecake varieties.
Story
This iconic Japanese cheesecake is a delightful sweet treat that perfectly balances the tangy richness of cream cheese with an airy, melt-in-your-mouth crumb, making it ideal for afternoon tea, casual gatherings, or as a special indulgence, with its mild sweetness appealing to a wide range of palates.
Ingredients
cream cheese
250g
butter
60g
egg yolk
6 pieces
egg white
6 pieces
low-gluten flour
55g
cornstarch
20g
grated lemon peel
1 piece
cream of tartar
1/4 teaspoon
fine granulated sugar
30g
Instructions
1
Step 1
Preheat the oven to 150°C (302°F). Line two baking trays with parchment paper in advance.
2
Step 2
First, pour the milk into a large bowl, place it over a small pot of hot water to heat over low heat, making sure the bottom of the bowl does not touch the water. Add cream cheese, stir occasionally until it is completely dissolved with no lumps and has a smooth texture. Add butter, stir until it is fully melted. Move the bowl away from the small pot, let it cool slightly (note: the double boiler heating is to help dissolve the cream cheese and butter. If the mixture gets too hot, it will cook the egg yolks, which is undesirable) before adding egg yolks, and stir until fully combined.
3
Step 3
First, mix the cake flour and cornstarch evenly. Sift the flour mixture into the cheese mixture in three batches, stirring thoroughly each time to ensure there are no lumps. Stir in lemon zest to form a batter, then set aside.
4
Step 4
Pour the egg whites into a clean bowl (note: the bowl must be completely free of oil and moisture). Use an electric mixer to beat the egg whites until foamy, then add cream of tartar. Continue beating, add fine granulated sugar in three batches, and beat until the egg white peaks stand upright without drooping.
5
Step 5
Use a rubber spatula to fold the whipped egg white mixture into the batter in three batches.
6
Step 6
Pour the batter evenly into the two baking trays. Place both trays into a larger baking pan. Fill the larger pan with hot water halfway up the height of the smaller trays, then carefully place the setup on the lowest rack of the oven. Bake for about 50 to 60 minutes. Insert a needle or bamboo skewer into the center of the cake; if no batter sticks to it, the cake is fully cooked. Turn off the oven, leave the oven door cracked open by a few inches, and let it rest for another 10 minutes. Take out the cakes, unmold them onto a wire rack to cool completely, then place them in the refrigerator to chill for 3 hours before serving.
