Fluffy, cloud-like Japanese Cheesecake is a delightful treat that feels like a hug in dessert form. Imagine sinking your fork into a slice of this airy wonder, where every bite melts in your mouth, leaving you craving more. fruit-filled Japanese sandwich recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What is Japanese cheesecake?
- How do I know when my cheesecake is done?
- Can I use low-fat cream cheese?
- 📖 Recipe Card
As you take a whiff, the sweet aroma dances around your kitchen, promising an unforgettable experience. This cheesecake is perfect for celebrations or cozy nights at home; it brings joy to any occasion and leaves everyone asking for seconds.
Why You'll Love This Recipe
- The Japanese Cheesecake is incredibly light and fluffy, making it a guilt-free dessert option
- It looks stunning on any table, impressing guests with its elegant appearance
- The flavor profile combines subtle sweetness with a creamy texture that melts in your mouth
- Perfect for pairing with fresh fruit or enjoying solo!
When I first attempted this Japanese Cheesecake, my family’s eyes widened like they had just seen a unicorn; they were not prepared for the fluffy magic that awaited them. savory corn cheese side dish.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Cream Cheese: Choose full-fat cream cheese for the best flavor and texture; it ensures creaminess throughout. For more inspiration, check out this creamy cheesy potato soup recipe.
Granulated Sugar: Regular granulated sugar works wonders; it sweetens without overpowering the delicate flavors.
Eggs: Fresh eggs are essential; they add richness and help create that fluffy texture we crave.
Milk: Use whole milk for added creaminess; it enhances the flavor and mouthfeel of the cheesecake.
All-Purpose Flour: This gives structure to the cheesecake; sift it to avoid lumps and ensure even mixing.
Cornstarch: A little bit goes a long way in stabilizing the batter and adding fluffiness.
Lemon Juice: Fresh lemon juice brightens up the flavors, so don’t skip this important ingredient!
The full ingredients list, including measurements, is provided in the recipe card directly below. peanut butter cookie bites.
Let’s Make it together
Prepare Your Baking Dish: Preheat your oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper to ensure easy release later.
Mix the Creamy Base: In a large bowl, beat softened cream cheese until smooth. Gradually mix in sugar until well combined and creamy, which will take about two minutes.
Add Wet Ingredients: Whisk in eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in milk and lemon juice until smooth and fragrant.
Sift Dry Ingredients Together: In another bowl, sift together flour and cornstarch. Gently fold into the wet mixture using a spatula to keep everything airy.
Pour Into Pan & Bake**: Pour your batter into the prepared pan. Place this pan into a larger baking dish filled with water; bake for about 60-70 minutes or until set but slightly jiggly in the center.
Cool & Serve**: Let the cheesecake cool completely before removing from the pan. Chill it in the fridge for at least four hours before slicing—this helps enhance its texture!
You Must Know
- Japanese cheesecake is light and fluffy, almost like a cloud!
- Remember to bake it in a water bath for that perfect texture
- The aroma will fill your kitchen with sweet, creamy goodness that’s irresistible
Perfecting the Cooking Process
Start by whipping the egg whites until stiff peaks form, then gently fold them into the batter for a light texture. Bake in a preheated water bath at 320°F for about 60 minutes.
Add Your Touch
Feel free to experiment with different flavors! Adding lemon zest or matcha can give your cheesecake an exciting twist. You can also top it with fresh fruits or whipped cream.
Storing & Reheating
Store leftover Japanese cheesecake in an airtight container in the fridge for up to three days. To serve, simply let it come to room temperature before enjoying again. For more inspiration, check out this red velvet cheesecake brownies recipe.
Chef's Helpful Tips
- To achieve the perfect Japanese cheesecake, ensure all your ingredients are at room temperature
- This helps create a smoother batter
- Also, don’t skip the water bath; it prevents cracking and ensures even baking
- Lastly, let it cool slowly for a fluffy finish
It’s funny how my first attempt at making Japanese cheesecake turned into a mini disaster! I forgot the water bath, and let’s just say my “cheesecake” ended up resembling a pancake. But after some trial and error, I finally nailed it!
FAQ
What is Japanese cheesecake?
Japanese cheesecake is a fluffy dessert combining cream cheese, eggs, and sugar, baked until airy. cherry chocolate cake for dessert.
How do I know when my cheesecake is done?
The center should be slightly jiggly but set; it will firm up as it cools.
Can I use low-fat cream cheese?
While possible, low-fat cream cheese may affect the texture and fluffiness of your cheesecake.
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📖 Recipe Card
Print
Fluffy Japanese Cheesecake
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
Indulge in the light and airy delight of Japanese Cheesecake, a dessert that feels like a sweet cloud on your plate. Perfect for any occasion, this cheesecake melts in your mouth with each heavenly bite, making it a showstopper for gatherings or a cozy night in. Easy to make and visually stunning, this recipe is sure to impress family and friends alike!
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup whole milk
- 1/2 cup all-purpose flour, sifted
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
Instructions
- Preheat oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper.
- In a bowl, beat softened cream cheese until smooth. Gradually add granulated sugar until creamy.
- Mix in eggs one at a time, then stir in milk and lemon juice until well combined.
- In another bowl, sift together flour and cornstarch; gently fold into the wet mixture.
- Pour batter into the prepared pan and place it in a larger baking dish filled with water. Bake for 60-70 minutes until set but slightly jiggly in the center.
- Cool completely before refrigerating for at least four hours before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 232
- Sugar: 10g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: 6g
- Cholesterol: 89mg
