Introduction
Bouncy Japanese cheesecake is a delightful dessert known for its airy, fluffy texture that almost melts in your mouth. This cheesecake is lighter and softer than its denser New York-style cousin, combining the richness of a cheesecake with the airiness of a soufflé. Here’s a step-by-step guide to making this unique and delicious treat at home.
Ingredients
- Cream Cheese: 8 ounces, at room temperature
- Butter: 4 tablespoons, melted
- Milk: 1/3 cup
- Eggs: 4 large, separated
- Cornstarch: 1/4 cup, sifted
- All-Purpose Flour: 2 tablespoons, sifted
- Granulated Sugar: 1/3 cup
- Lemon Juice: 1 tablespoon
- Cream of Tartar: 1/4 teaspoon (optional, helps stabilize egg whites)
Equipment
- Round Cake Pan: 8-inch (preferably with a removable bottom)
- Electric Mixer
- Double Boiler (or a heatproof bowl set over a pot of simmering water)
- Oven
- Mixing Bowls
- Sieve or Sifter
- Parchment Paper