Quick Japanese Cheesecake
A light and airy Japanese style cheesecake with a soft, cloud like texture and delicate sweetness. This quick version delivers a fluffy, gently creamy dessert that melts in your mouth and feels elegant yet comforting.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar, divided
- 4 large eggs, separated
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/2 cup all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 325 degrees Fahrenheit and line the bottom of a round cake pan with parchment paper.
- In a large bowl, beat cream cheese and half of the sugar until smooth. Add egg yolks one at a time, then mix in milk, melted butter, vanilla extract, and salt. Sift in flour and cornstarch and mix until fully combined.
- In a separate bowl, whip egg whites while gradually adding the remaining sugar until soft peaks form.
- Gently fold the whipped egg whites into the cream cheese batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45 to 50 minutes, or until the top is lightly golden and the center jiggles slightly.
- Turn off the oven and let the cake cool inside with the door slightly open for 15 minutes. Chill for at least 1 hour before slicing and serving.
Notes
- Use room temperature ingredients for a smoother batter.
- Do not overwhip the egg whites to avoid deflating the batter.
- Allow gradual cooling to help prevent cracking.
Find it online: https://tastyze.com/quick-japanese-cheesecake/