Description
Japanese cheesecake is a light and airy dessert that combines the creaminess of traditional cheesecake with a soufflé-like texture. Perfectly fluffy and subtly sweet, this delightful treat melts in your mouth, making it an irresistible indulgence for any occasion. Whether served plain or accompanied by fresh fruits, Japanese cheesecake is sure to impress family and friends alike.
Ingredients
Scale
- 8 oz full-fat cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup whole milk (or almond/soy milk)
- 1/4 cup all-purpose flour, sifted
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
- In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract until fully combined.
- Gently fold the sifted flour into the mixture until no dry streaks remain.
- Pour the batter into the prepared pan and place it inside a larger baking dish filled with hot water. Bake for about 60 minutes or until slightly jiggly in the center.
- Allow to cool at room temperature, then refrigerate for at least four hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 230
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg