// Japanese cheesecake
Fluffy and delicate
I'm sharing a super fluffy and delicate recipe that melts in your mouth 🤍. I tried it in Japan and since then I couldn't stop thinking about it... I had to make it at home.
It's light as a cloud, smooth, not heavy at all, and absolutely irresistible 💗 I'm in love with this Japanese cheesecake. I hope you feel inspired to make it.
Ingredients (20x10 cm round pan)
- 🧀200g cream cheese
- 🥛90ml whole milk
- 🧈50g butter
- 🥚6 egg yolks
- 🥚6 egg whites
- 🌾50g wheat flour
- 🌽20g cornstarch
- 🍬120g sugar
- 🍋1 tbsp lemon juice
- 🌼1/2 tsp vanilla extract
Elaboration
- 🍓Preheat the oven to 120°C (top and bottom heat, no fan). Grease the pan and line the base and sides with baking paper. Set aside.
- 🧀Heat the cream cheese with the milk and butter over low heat, stirring until smooth and lump-free. Remove from heat and let it cool slightly.
- 🥚Add the yolks one by one, mixing well, then add vanilla and lemon juice. Mix until homogeneous.
- 🌾Add the sifted flour and cornstarch and mix gently until no lumps remain.
- 🍬Beat the egg whites and, when they begin to foam, add the sugar little by little. Whip to soft peaks. Do not overbeat, or it will be harder to fold them in later.
- 🤍Fold the whipped whites into the yolk mixture in 2-3 additions, using gentle folding motions to keep the air.
- 🔥Pour the batter into the pan and bake in a water bath at 120°C for 20 minutes. Then lower to 100°C and bake about 40 more minutes.
- ⏳Let it rest inside the turned-off oven with the door slightly open for about 5 minutes. Then let it cool completely before unmolding.
- 🍓Enjoy!!
It's one of those recipes that, once you try it, you understand why it's so special 🥰. Soft, airy, and elegant, with a perfect balance that makes you want it again and again. If you make it at home, you'll fall in love 💗😍
Help me keep publishing recipes
If you enjoyed this recipe, your support helps me keep creating and sharing more.
Support me// Latest recipes
