Description
This Japanese Cheesecake is a light and fluffy dessert that combines the richness of cream cheese with an airy, soufflé-like texture. Baked using a water bath to ensure a moist and tender crumb, this cake is mildly sweet with a delicate flavor, perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 7 oz (200g) cream cheese, softened
- 3 tablespoons unsalted butter
- 1/4 cup (60 ml) milk
- 1/4 cup (30g) cake flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar (or lemon juice)
- 1/4 cup (50g) granulated sugar
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 320°F (160°C). Line the bottom and sides of a 6- or 7-inch round cake pan with parchment paper. Wrap the pan’s outside in foil if you plan to bake it in a water bath to prevent leaks.
- Melt and Combine Dairy: In a double boiler or heatproof bowl over simmering water, melt the cream cheese, butter, and milk together until the mixture is smooth. Remove from heat and let it cool slightly to room temperature.
- Add Dry Ingredients: Sift the cake flour, cornstarch, and salt into the melted dairy mixture. Gently mix until just combined, being careful not to overmix.
- Incorporate Egg Yolks: Add the egg yolks one at a time into the mixture, mixing thoroughly after each addition until fully incorporated. Set this batter aside.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites along with cream of tartar until foamy. Gradually add granulated sugar while continuing to beat, until stiff peaks form. This step is crucial for the cake’s airy texture.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the cream cheese batter in three additions. Use a folding technique to combine without deflating the batter, preserving its lightness.
- Prepare Water Bath and Pour Batter: Pour the batter into the prepared cake pan. Tap the pan gently to release any air bubbles. Place the cake pan inside a larger pan and pour hot water around it, creating a water bath for even, gentle cooking.
- Bake: Bake at 320°F (160°C) for the first 25 minutes, then reduce the temperature to 275°F (135°C) and continue baking for an additional 30–35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool Gradually: Turn off the oven and leave the door slightly ajar. Let the cheesecake cool inside the oven for 15 minutes to prevent it from collapsing due to rapid temperature changes.
- Finish and Serve: Remove the cake from the oven, let it cool completely at room temperature, then dust with powdered sugar if desired. Refrigerate the cake before serving to achieve the best texture and firmness.
Notes
- Using the water bath (bain-marie) is essential to maintain moisture and prevent cracking.
- Be sure not to overbeat or deflate the egg whites during folding to maintain the cake’s airy texture.
- Wrapping the cake pan with foil prevents water from seeping in during the water bath baking.
- Cooling the cake gradually inside the oven helps avoid sudden shrinkage or cracking.
- Chilling the cake enhances its texture and flavor profile when served.
