Experience the sublime texture and delicate flavor of Japanese Cheesecake, a popular dessert known for its airy, fluffy consistency that practically melts in your mouth. This cheesecake combines the richness of cream cheese with a light, soufflé-like texture, making it distinctly different from its denser New York-style counterpart. Ideal for those who love their desserts less sweet but rich in flavor, this cheesecake is sure to delight with its subtle elegance and sophisticated taste.
Why You’ll Love This Recipe:
- Light and Fluffy Texture: Unlike traditional cheesecakes, this version is airy and light.
- Subtle Sweetness: Perfect for those who prefer desserts that are less overwhelmingly sweet.
- Impressive yet Simple: While it looks sophisticated, the steps are straightforward and manageable.
Ingredients:
- 100g cream cheese
- 76g milk
- 35g unsalted butter
- 35g all-purpose flour
- 38g egg yolks (approximately 2 medium yolks)
- 78g egg whites (approximately 2 medium whites)
- 40g sugar
Instructions:
Preheat and Prepare:
- Preheat your oven to 150°C (302°F).
- Prepare a 6-inch round baking mold by spraying it thoroughly with baking oil spray to prevent sticking.
Double Boil to Mix Ingredients:
- In a mixing bowl over a double boiler, combine the cream cheese, milk, and butter. Whisk continuously until the mixture is smooth and lump-free.
- Sift in the all-purpose flour, whisking until well incorporated into the smooth mixture.
Beat Egg Whites:
- Ensure that the egg whites are cold before you begin. Beat the egg whites, gradually adding the sugar in three separate additions, until soft peaks form. This process helps stabilize the egg whites for a fluffier texture.
Fold in Egg Whites:
- Gently fold half of the beaten egg whites into the cheese mixture using a spatula, ensuring not to deflate the mixture. Once incorporated, fold in the remaining egg whites.
Prepare for Baking:
- Pour the mixture into the prepared mold, smoothing the surface with a stick or spatula.
- Prepare a baking tray with about 1 inch of hot water to create a water bath, which helps the cheesecake bake evenly and prevents cracking.
Baking Steps:
- First Phase: Bake for 20 minutes with the oven door closed.
- Second Phase: Open the oven door slightly (about 1.5 cm gap) and bake for another 25 minutes. This step allows steam to escape, preventing the cheesecake from rising too quickly and cracking.
- Third Phase: Rotate the cheesecake for even baking and continue with the door slightly ajar for another 25 minutes until the top is golden brown.
Enjoy:
- Once done, remove the cheesecake from the oven, and let it cool slightly in the pan before transferring to a wire rack to cool completely.
Storage Options:
- Refrigerator: Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
- Freezer: For longer storage, freeze the cheesecake for up to 1 month. Wrap it securely in plastic wrap and then in foil before freezing. Thaw overnight in the refrigerator before serving.
Tips:
- Room Temperature Ingredients: Ensure that the cream cheese, butter, and eggs are at room temperature before mixing to achieve a smoother batter.
- Gentle Folding: Be gentle when folding the egg whites into the batter to retain as much air as possible for that iconic fluffy texture.
