Cheesecake +Souffle + Chiffon Cake = Japanese Cheesecake
I have seen so many videos and pictures of the luscious Japanese Cheesecake from and decided it was time to make my own! This cheesecake is light, fluffy and creamy and has such a beautiful soft texture. It really is a mix of a soft no bake cheesecake and fluffy chiffon cake – only way for me to describe it. Anyways I hope you enjoy, it’s super easy, although it does take some time in preparing and really it’s a no fail dessert recipe! Recipe demonstration below 😀
Japanese Cheesecake Recipe
Ingredients
- 8 oz cream cheese at room temperature
- 2 tablespoons butter
- ½ cup milk
- 4 eggs separated
- ½ cup granulated sugar divided
- Zest and juice of half a lemon
- 2 teaspoons vanilla
- 1/4 cup cake flour sifted
- ¼ cup cornstarch sifted
- Pinch of salt
- Boiling water
Instructions
- Preheat oven to 325. Grease a 8-inch cake tin and line both the bottom and sides with parchment paper. Place prepared cake tin in roasting pan and set aside.
- In a saucepan place milk, butter and cream cheese. Stir mixture to fully combine until smooth. Set aside to cool.
- While your cream cheese is melting beat your egg whites with a quarter teaspoon salt until foamy. Then slowly add in half of your sugar and beat until stiff peaks form. Remove and place into separate bowl.
- Add egg yolks, remaining sugar, vanilla and lemon. Beat on medium speed for about 3 minutes or until pale in color and thick.
- Add sifted cake flour and corn starch. Mix until combined and smooth.
- Place egg whites and salt into the bowl of your standing mixer and beat on medium speed until whites begin to foam. Slowly add in sugar a tablespoon at a time and continue beating until you have stiff peaks.
- Next, gently fold 1/3 of the meringue from into the cream cheese mixture. Gently fold in the remaining meringue until batter is well-combined.
- Pour batter into prepared baking pan. Tap tin on surface to remove any air bubbles
- Pour hot water into roasting pan until water comes halfway up cake tin.
- Bake for 1 hr and 10 minutes. You might want to do a skewer test before the cooling process, the skewer should not be wet, and should be almost clean. When done, turn oven off and crack door open. Let cake cool in oven.
- Remove from oven and invert onto plate. Place cheesecake into fridge to cool completely. Serve and enjoy!
