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Kitchen Equipment Needed
To make Japanese cheesecake, you’ll need:
- 8-inch round cake pan or springform pan: For baking the cheesecake.
- Hand mixer or stand mixer: To whip the egg whites to stiff peaks.
- Double boiler or heatproof bowl: To melt the cream cheese and butter.
- Whisk and spatula: For mixing the batter and folding in the egg whites.
- Water bath (bain-marie): This helps the cheesecake bake evenly and retain its moisture, giving it that soft, fluffy texture.
How to Make Light and Fluffy Japanese Cheesecake
Step 1: Preheat and Prep
- Preheat your oven to 320°F (160°C). Grease and line the bottom and sides of an 8-inch round cake pan with parchment paper.
- Prepare a water bath by placing a large baking dish filled with water on the lower rack of your oven. The steam will help the cheesecake bake evenly.
Step 2: Melt Cream Cheese and Butter
- In a double boiler or a heatproof bowl set over simmering water, melt the cream cheese, butter, and milk together. Stir frequently until smooth and well combined. Remove from heat and let it cool slightly.
Step 3: Combine the Dry Ingredients
- Sift the flour and cornstarch into the cream cheese mixture. Whisk until smooth.
- Add the egg yolks and vanilla extract, and continue to whisk until well combined.
Step 4: Beat the Egg Whites
- In a clean bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until foamy.
- Add the cream of tartar, then gradually add the sugar in small increments while continuing to beat the egg whites. Beat until stiff peaks form. This will give the cheesecake its signature light and airy texture.
Step 5: Fold the Egg Whites into the Batter
- Gently fold one-third of the whipped egg whites into the cream cheese mixture using a spatula. Be careful not to deflate the mixture.
- Repeat this process two more times until the egg whites are fully incorporated, and the batter is light and fluffy.
Step 6: Bake the Cheesecake
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
- Place the cake pan in the water bath and bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 15 minutes. This gradual cooling helps prevent cracks.
- Remove the cheesecake from the oven and let it cool completely. Once cooled, dust the top with powdered sugar and serve.
Tips and Variations
Room Temperature Ingredients: Make sure the cream cheese, butter, and eggs are at room temperature for smoother mixing and to ensure the perfect texture.
Avoid Overmixing: When folding the egg whites into the batter, be gentle to avoid deflating the air, which is key to keeping the cheesecake light and fluffy.
Add Citrus: For a bright and zesty flavor, add the zest of one lemon or orange to the batter along with the vanilla extract.
Chocolate Version: If you’re a chocolate lover, try adding 1/4 cup of cocoa powder to the dry ingredients, or melt some white chocolate into the cream cheese mixture for a decadent twist.
How to Store Leftovers
Fridge: Japanese cheesecake can be stored in an airtight container in the fridge for up to 3-4 days. The texture remains soft and moist even after chilling, making it a great make-ahead dessert.
Freezer: If you want to save some for later, wrap individual slices tightly in plastic wrap and store them in the freezer for up to 2 months. Thaw in the fridge overnight before serving.
Serving Suggestions
This Light and Fluffy Japanese Cheesecake is delicious on its own, but it also pairs wonderfully with:
- Fresh fruit: Serve with a side of berries, sliced peaches, or kiwi for a refreshing contrast.
- Whipped cream: A dollop of lightly sweetened whipped cream complements the cake’s delicate flavor.
- Berry compote: A drizzle of homemade raspberry or blueberry sauce adds a tangy sweetness that balances the cheesecake’s richness.
- Green tea or coffee: Enjoy your cheesecake with a cup of hot green tea or a bold espresso for the perfect dessert pairing.
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