🍰 Fluffy Japanese Cheesecake Recipe
Ingredients:
8 oz (225g) cream cheese
4 tbsp unsalted butter
6 large egg yolks
⅓ cup granulated sugar
½ cup all-purpose flour
1½ tbsp cornstarch
¼ cup heavy cream
1 tbsp lemon zest
6 large egg whites
⅓ cup granulated sugar (for meringue)
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Instructions:
1. Preheat the oven to 320°F (160°C). Line a round 8-inch cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prepare for a water bath.
2. Melt cream cheese, butter, and heavy cream together in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth. Remove from heat and let it cool slightly.
3. Add egg yolks one at a time to the cheese mixture, whisking until fully combined.
4. Sift in flour and cornstarch, then add lemon zest. Mix until smooth and no lumps remain. Set aside.
5. In a separate bowl, beat egg whites with an electric mixer until foamy. Gradually add the remaining ⅓ cup of sugar while beating until stiff peaks form.
6. Fold the meringue into the cheese mixture in 3 parts. Use a spatula and gentle folding motions to avoid deflating the batter.
7. Pour the batter into the prepared cake pan. Tap gently to release air bubbles.
8. Place the cake pan in a larger pan, and fill the outer pan with hot water halfway up the sides (water bath).
9. Bake for 25 minutes at 320°F (160°C), then reduce temperature to 285°F (140°C) and bake for another 55-60 minutes, or until the cake is golden and set.
10. Turn off the oven, crack the door open slightly, and let the cake cool inside for 15 minutes to prevent shrinking.
11. Remove from oven, take out of the water bath, and let it cool completely before removing from the pan.
12. Chill in the refrigerator for at least 2 hours for best texture.
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Optional topp
ing: Dust with powdered sugar or serve with berries and whipped cream.
