Description
A delicate, cloud-like Japanese cheesecake with a light and fluffy texture. Made with cream cheese and whipped egg whites, it melts in your mouth and looks as beautiful as it tastes.
Ingredients
8 oz cream cheese (softened)
4 tablespoons unsalted butter
6 large egg yolks
1/3 cup granulated sugar
1/2 cup milk
1/2 cup cake flour (or sifted all-purpose flour for substitute)
1 tablespoon cornstarch
6 large egg whites
1/4 cup granulated sugar (for meringue)
1/2 teaspoon lemon juice or white vinegar (to stabilize egg whites)
Powdered sugar (for dusting, optional)
Instructions
Preheat oven to 320°F (160°C) and line an 8-inch round cake pan. Wrap outside with foil for water bath.
In a saucepan, melt cream cheese, butter, and milk over low heat. Cool slightly. Whisk in egg yolks and 1/3 cup sugar. Sift in flour and cornstarch and mix until smooth.
Beat egg whites and lemon juice to foamy, then slowly add 1/4 cup sugar. Beat to soft peaks.
Gently fold meringue into cream cheese mixture in 3 parts.
Pour into pan and place in water bath. Bake for 60–70 minutes until top is golden and jiggly.
Turn off oven, crack door open, and cool 15 minutes. Then remove and chill.
Dust with powdered sugar if desired. Slice with a warm knife for clean cuts.
Notes
Use room temp ingredients for better texture. Avoid overmixing or overbaking. Serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese