Description
A light and airy Japanese cheesecake that is incredibly jiggly and melts in your mouth.
Ingredients
Scale
- 8 oz cream cheese, softened
- 6 large eggs, separated
- 1/4 cup butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar, divided
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
Instructions
- Preheat oven to 320°F (160°C). Prepare a 7-inch round cake pan by greasing it and lining the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from entering.
- In a large bowl, beat the cream cheese until smooth. Gradually add the egg yolks, one at a time, beating well after each addition.
- Stir in the melted butter, milk, and vanilla extract until combined.
- In a separate bowl, sift together the flour and cornstarch. Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined.
- In a clean, dry bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form.
- Gradually add 1/4 cup of the granulated sugar to the egg whites and beat until stiff, glossy peaks form.
- Gently fold one-third of the beaten egg whites into the cream cheese mixture to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain.
- Pour the batter into the prepared cake pan. Place the cake pan in a larger baking pan. Pour hot water into the larger pan to come halfway up the sides of the cake pan.
- Bake for 60-70 minutes, or until the cheesecake is set and lightly golden brown.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours before serving.
Notes
- Ensure all ingredients are at room temperature for a smoother batter.
- Do not overmix the batter once the egg whites are added.
- The water bath is crucial for even baking and preventing cracks.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg
Keywords: Jiggly Japanese Cheesecake, souffle cheesecake, cotton cheesecake, Japanese dessert, light cheesecake