adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Japanese Cheesecake
Japanese Cheesecake
0 Likes
Prep Time:
40 minutes
Cook Time:
70 minutes
Total Time:
200 minutes
Experience the heavenly fusion of souffle and creamy cheesecake in this Japanese-style fluffy delight.
Ingredients:
  • 4 large eggs
  • 4 tablespoons unsalted butter, plus more for greasing the pan
  • 1 (8-ounce) block full-fat cream cheese
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 1/2 cup plus 1/3 cup granulated sugar, divided
  • 1/4 teaspoon kosher salt
  • 1 1/2 tablespoons lemon juice (from about 1/2 of a lemon)
  • 1/2 cup (60g) cake flour
  • Powdered sugar, for dusting, optional
  • Berries, for garnish, optional
Instructions:
  • Preheat the oven to 325°F and prep the cake pan: Place a rack in the center of the oven and grease an 8x3-inch round cake pan with butter. Cut parchment paper into 4 strips: two 16 1/2 x 2-inch strips and two 16 1/2 x 4-inch strips. Crisscross the 2-inch strips in the pan bottom to form an “x,” creating a sling for easy cake removal. Line the bottom with an 8-inch round parchment piece. Wrap the greased 4-inch strips inside the pan walls to create a collar above the pan rim. Your pan is ready for the cheesecake batter.
  • First, prepare a pot of boiling water for the water bath. Next, separate the eggs by placing the egg whites in the stand mixer bowl and the yolks in a small bowl.
  • In a large heat-safe bowl placed snugly over a saucepan with 1 inch of simmering water, combine butter, cream cheese, heavy cream, sour cream, 1/2 cup sugar, and salt. Whisk until the cream cheese is melted and the mixture is smooth. Remove from heat.
  • Prepare the cream cheese base: Whisk in the lemon juice and vanilla extract, then gently stir in the egg yolks one at a time. Sprinkle cake flour over the batter and fold gently to combine. Be careful not to overmix.
  • To prepare the meringue, whisk the egg whites in a stand mixer until opaque and foamy. Slowly add 1/3 cup sugar, one spoonful at a time, while continuing to whisk on medium speed until stiff peaks form. The meringue should hold upright with the tip folding back when the whisk is removed. Avoid overmixing to prevent a crumbly texture.
  • Gently fold 1/3 of the fluffy egg whites into the cream cheese mixture using a whisk until well combined. Be careful not to deflate the egg whites. Repeat this process until all the meringue is incorporated. Pour the batter into the cake pan.
  • To bake the cheesecake, create a water bath: Place the cake pan inside a roasting pan and place both pans on the middle rack of your preheated oven. Carefully pour hot water into the roasting pan until it reaches halfway up the side of the cake pan. Bake the cheesecake until the top is golden brown and set, around 1 hour. After baking, let the cheesecake sit in the turned-off oven for 30 minutes with the door slightly ajar using a wooden spoon handle.
  • After baking, cool the cheesecake: Remove it from the oven and water bath, then let it sit on a wire rack at room temperature for an hour. Lift it out of the pan using the parchment paper strips, peel off the parchment, and chill in the fridge for up to a week or freeze for up to a month. Serve at room temperature or chilled, dusted with powdered sugar if desired. Use a serrated knife to slice for clean cuts. If frozen, thaw overnight in the fridge before serving. If you enjoyed the recipe, please leave a rating below!

Similar Recipes