Description
This Fluffy Japanese Cheesecake is light as a cloud, with a delicate, melt-in-your-mouth texture. Unlike traditional dense cheesecakes, it is airy, subtly sweet, and topped with a dollop of whipped cream for extra indulgence. Perfect for celebrations, special occasions, or simply satisfying a sweet craving.
Introduction
Japanese cheesecake, also known as “cotton cheesecake” or “soufflé cheesecake,” is renowned for its soft, airy texture. The combination of whipped egg whites and cream cheese creates a dessert that is both fluffy and creamy. This version is topped with lightly sweetened whipped cream, making it an elegant and irresistible treat.
Why You’ll Love This Recipe
- Light, airy texture unlike traditional cheesecakes.
- Soft, creamy, and melt-in-your-mouth.
- Elegant presentation with whipped cream topping.
- Perfect for birthdays, holidays, or afternoon tea.
Ingredients
Cheesecake Base
- 1 cup (225g) cream cheese, softened
- ¼ cup (60ml) milk
- ¼ cup (60g) unsalted butter
- ¾ cup (90g) all-purpose flour
- 1 tbsp cornstarch
- ½ tsp vanilla extract
- 5 large eggs, separated
- ½ cup (100g) granulated sugar
- ¼ tsp cream of tartar
- Powdered sugar, for dusting (optional)
Whipped Cream Topping
- ½ cup (120ml) heavy whipping cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
1. Preheat and Prepare Pan
Preheat oven to 325°F (160°C). Line the bottom of a 7-inch round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
2. Melt Cream Cheese Mixture
In a saucepan over medium heat, combine cream cheese, milk, and butter. Stir constantly until melted and smooth. Remove from heat and allow to cool slightly.
3. Sift Dry Ingredients
Sift flour and cornstarch into a small bowl and set aside.
4. Combine Egg Yolks
Add the egg yolks and vanilla extract to the cream cheese mixture. Stir until smooth, then gradually fold in the sifted dry ingredients until fully incorporated.
5. Whip Egg Whites
In a clean, dry bowl, whisk egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and continue whisking until stiff peaks form.
6. Fold in Egg Whites
Fold one-third of the whipped egg whites into the cream cheese mixture to lighten it. Gently fold in the remaining egg whites, taking care not to deflate the mixture.
7. Prepare Water Bath and Bake
Pour batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release large air bubbles. Place the cake pan in a larger pan and pour hot water halfway up the sides of the cheesecake pan.
Bake for 45–50 minutes, or until the top is golden brown and the center is slightly wobbly. Loosely cover with foil if the top browns too quickly.
8. Cool the Cheesecake
Turn off the oven, leave the door ajar, and let the cheesecake cool for 1 hour to prevent cracking. Remove from water bath and cool completely on a wire rack.
9. Chill in the Fridge
Refrigerate the cheesecake for at least 3–4 hours, or overnight, for best texture.
10. Whip Cream Topping
Just before serving, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Top the chilled cheesecake with whipped cream and dust with powdered sugar, if desired.
11. Serve
Slice and enjoy this soft, airy, and creamy Japanese Cheesecake. Perfect for any special occasion or indulgent dessert.
Tips & Variations
- Avoid Cracks: Cooling slowly in the oven with the door ajar helps prevent cracks on the surface.
- Flavor Variations: Add lemon zest or a teaspoon of matcha powder to the batter for a unique twist.
- Serving Suggestion: Serve with fresh berries, fruit compote, or a drizzle of chocolate sauce.
- Make Ahead: The cheesecake can be made a day in advance and kept refrigerated.
FAQs
Q: Can I use low-fat cream cheese?
A: Full-fat cream cheese gives the best texture. Low-fat versions may result in a slightly less creamy cheesecake.
Q: Can I bake this without a water bath?
A: The water bath ensures gentle baking and prevents cracking. It’s highly recommended for this recipe.
Q: Can I freeze the cheesecake?
A: Yes, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge before serving.
Q: Can I use a different pan size?
A: A 6–8 inch round pan works best. Adjust baking time slightly if using a larger or smaller pan.
Conclusion
This Fluffy Japanese Cheesecake is a light, airy, and creamy dessert that’s perfect for celebrations or anytime you want a delicate, melt-in-your-mouth treat. Topped with whipped cream, it’s elegant, irresistible, and sure to impress!