Light and Fluffy Japanese Cheesecake

Ingredients

For the Cake Batter:

• 1 cup (250g) cream cheese, softened
• ¼ cup (60g) unsalted butter, melted
• ½ cup (120ml) whole milk
• 6 large eggs, separated
• ½ cup (100g) granulated sugar (divided)
• ¾ cup (90g) cake flour
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 teaspoon lemon juice

For the Water Bath:

• Hot water (enough to fill half of a roasting pan)

Instructions

1. Prepare the Baking Pan:

• Preheat your oven to 320°F (160°C). Grease and line an 8-inch springform pan with parchment paper. Wrap the bottom of the pan tightly in aluminum foil to prevent water from seeping in.

2. Make the Cheese Mixture:

• In a heatproof bowl, combine the cream cheese, melted butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and stir until the mixture is smooth and creamy. Remove from heat and let it cool slightly.

3. Incorporate the Dry Ingredients:

• Whisk in the egg yolks, vanilla extract, and lemon juice into the cheese mixture until combined. Sift the cake flour and cornstarch over the batter and fold gently until no lumps remain.

4. Whip the Egg Whites:

• In a clean, grease-free bowl, beat the egg whites with salt using an electric mixer. Gradually add the sugar (in 2-3 additions) and continue beating until stiff peaks form.

5. Fold the Mixtures Together:

• Gently fold the whipped egg whites into the cheese batter in three batches. Use a spatula to fold carefully, ensuring the mixture stays light and airy.

6. Bake the Cheesecake:

• Pour the batter into the prepared pan. Place the pan inside a roasting pan filled with hot water to create a water bath.
• Bake for 50-60 minutes, then reduce the oven temperature to 300°F (150°C) and bake for another 30 minutes.

7. Cool the Cheesecake:

• Turn off the oven and leave the cheesecake inside with the door slightly ajar for 10 minutes to prevent it from collapsing. Remove from the water bath and let the cake cool completely before transferring it to the fridge.

8. Serve:

• Once chilled, dust with powdered sugar or top with fresh berries. Slice and enjoy the cloud-like texture of this Japanese cheesecake!

Nutritional Information (Per Slice, 1 of 8 Servings):

• Calories: 210
• Protein: 6g
• Carbohydrates: 20g
• Fat: 12g
• Fiber: 0g
• Sugars: 12g

Health Benefits

1. High-Quality Protein: Eggs and cream cheese provide essential proteins to help build and repair tissues.
2. Low in Sugar: Compared to traditional cheesecakes, this version is lower in sugar, making it a lighter option for dessert.
3. Good Source of Calcium: Cream cheese and milk contribute to your daily calcium intake, supporting strong bones and teeth.
4. Digestive Support: The lightness of this cheesecake reduces the heaviness that can come from richer desserts, making it easier on the stomach.
5. Mood-Boosting Properties: The inclusion of eggs provides essential B vitamins, which are known to support mental well-being.

This Light and Fluffy Japanese Cheesecake is a perfect dessert for those who want something delicate yet satisfying. Its airy texture and subtle sweetness make it ideal for any occasion, from a family gathering to an afternoon tea party. Enjoy guilt-free indulgence with a treat that melts in your mouth!