Japanese cheesecake is known for its light, airy texture that’s a perfect balance of sweet and savory. It’s soft, fluffy, and slightly jiggly, unlike the heavier, denser cheesecakes you’re probably used to. Here’s a recipe to make this delightful dessert at home.
Ingredients:
For the Cheesecake:
1 cup (240g) cream cheese, softened
1/4 cup (60ml) whole milk
1/4 cup (60g) unsalted butter
1 teaspoon vanilla extract
1/2 cup (100g) granulated sugar
1/4 cup (40g) cake flour (or all-purpose flour)
1/4 cup (30g) cornstarch
6 large eggs, separated (at room temperature)
1/4 teaspoon cream of tartar
1/4 cup (50g) granulated sugar (for egg whites)
For the Water Bath:
Boiling water (enough to come halfway up the sides of the cake pan)
Instructions:
Prepare the Oven and Pan:
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