Description
Japanese Cheesecake is an irresistibly light and fluffy dessert that melts in your mouth, delivering a delightful balance of sweetness and subtle tang. This cloud-like treat combines rich cream cheese with airy whipped egg whites, creating a texture that’s simply heavenly. Perfect for any occasion or as an indulgent everyday treat, this cheesecake is sure to impress family and friends with its elegant charm.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup whole milk
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- Powdered sugar for dusting
Instructions
- Preheat oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper and lightly grease it.
- In a mixing bowl, beat the cream cheese until smooth, then gradually mix in half of the granulated sugar.
- Add eggs one at a time, followed by milk and lemon juice; mix until fully combined.
- Sift together cornstarch and remaining sugar in another bowl. Gradually incorporate this mixture into the wet ingredients while whisking until smooth.
- Pour the batter into the prepared pan and place inside a larger pan filled halfway with water (water bath). Bake for about 60 minutes or until set but slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door ajar for one hour to cool gradually before refrigerating for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 220
- Sugar: 10g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg