Light, fluffy, and delicately sweet, Japanese cheesecake is a dreamy dessert that has become a beloved treat around the world. Unlike traditional cheesecake, which is dense and creamy, Japanese cheesecake has an airy, cloud-like texture thanks to the incorporation of whipped egg whites. It’s not overly sweet, allowing the cream cheese flavor to shine through while the sponge-like consistency is simply irresistible. If you’re looking for a dessert that combines elegance and simplicity, this is the perfect choice.
Why You’ll Love Japanese Cheesecake
- Fluffy Texture: Unlike the traditional dense cheesecake, Japanese cheesecake is incredibly light and airy.
- Perfectly Balanced: It’s not too sweet, which makes it a great option for those who love delicate desserts.
- Impressive Presentation: Its soft, jiggly texture makes it visually stunning, perfect for special occasions or dinner parties.
Ingredients
- 200g (7 oz) cream cheese (room temperature)
- 50g (1/4 cup) unsalted butter (room temperature)
- 120ml (1/2 cup) milk
- 1/2 teaspoon vanilla extract
- 6 large eggs (separated into yolks and whites)
- 140g (2/3 cup) granulated sugar (divided)
- 60g (1/2 cup) cake flour (or all-purpose flour)
- 20g (2 tablespoons) cornstarch
- 1/4 teaspoon cream of tartar
- Pinch of salt
- Powdered sugar (for dusting)
Equipment Needed
- 8-inch (20 cm) round cake pan (preferably a springform pan)
- Parchment paper
- Electric mixer (for whipping the egg whites)
- Whisk
- Spatula
- Sifter
- Mixing bowls
- Pot for double boiling (optional)
- Oven
- Cooling rack