Description
This Japanese Cheesecake is a light, fluffy, and delicately sweet dessert known for its soufflé-like texture. It combines cream cheese with whipped egg whites and a water bath baking method that results in an airy, melt-in-your-mouth cake with a subtle lemon and vanilla flavor, topped with a shiny apricot glaze.
Ingredients
Scale
Cheesecake Batter
- Oil spray, for pan preparation
- 6 large eggs, separated
- 16 oz cream cheese, softened
- 4 tbsp unsalted butter
- 1 cup sugar, divided
- 1 cup heavy cream
- ⅔ cup cake flour (or all-purpose flour)
- Zest and juice of 1 lemon
- 2 tsp vanilla bean paste (or vanilla extract)
- ⅛ tsp fine sea salt (or ¼ tsp coarse kosher salt)
- ¼ tsp cream of tartar
Glaze
- 2 tbsp apricot jam
- 2 tsp hot water
Instructions
- Prepare Oven and Pan: Preheat the oven to a suitable temperature (usually around 320°F / 160°C). Prepare a 9-inch springform pan by spraying it with oil and lining it with parchment paper if desired to prevent sticking.
- Mix Cream Cheese Batter: In a bowl, beat together the softened cream cheese, unsalted butter, half of the sugar, heavy cream, lemon zest and juice, vanilla bean paste, and salt until the mixture is smooth and creamy.
- Add Flour: Sift the cake flour into the cream cheese mixture. Gently fold or mix until just combined with no lumps.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar while continuing to whip until stiff, glossy peaks form.
- Fold Egg Whites into Batter: Carefully fold the whipped egg whites into the cream cheese batter in batches, being gentle to keep the airiness intact.
- Prepare Water Bath: Pour the batter into the prepared springform pan. Place the pan in a larger half sheet pan or roasting pan and fill the outer pan with hot water halfway up the sides of the springform pan.
- Bake the Cheesecake: Bake the cake in the preheated oven for about 60 to 70 minutes, or until the cake is set and the top is golden brown. The center should be just firm to touch.
- Prepare Apricot Glaze: While the cake cools, warm the apricot jam with hot water until melted and smooth to create a glaze.
- Glaze and Serve: Once the cake has cooled completely, gently brush the apricot glaze over the top to give the cake a shiny finish. Slice and serve.
Notes
- The water bath (bain-marie) ensures gentle, even cooking for the delicate cake and prevents cracking.
- Be sure to whip egg whites in a perfectly clean bowl to achieve maximum volume.
- Folding the egg whites gently into the batter preserves the cake’s airy texture.
- Use room temperature ingredients to ensure a smooth batter.
- The apricot glaze adds a light sweetness and a beautiful shine to the finished cake.
- This cake is best served chilled or at room temperature within 2 days for optimal texture.
