Fluffy Japanese Cheesecake
"Light and airy cheesecake"
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
Cheesecake
- 1⁄2 cup milk
- 8 ounces cream cheese, room temp
- 4 tablespoons unsalted butter
- 8 eggs, separated
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 3 tablespoons flour
- 1⁄4 cup cornstarch
- 1⁄2 teaspoon kosher salt
- 3⁄4 cup sugar
-
Topping
- 1 cup confectioners' sugar, for dusting
- fresh berries, for serving
directions
- Preheat oven to 325 degrees. Grease a 9 inch springform pan with nonstick cooking spray.
- Place a round of parchment in the bottom of the pan. Line the sides of the pan with 4 inch wide parchment paper.
- Wrap the outside of the pan with aluminum foil.
- Add milk, cream cheese and butter to a saucepan. Over medium heat, whisk ingredients until smooth. Set aside to cool.
- In a large bowl whisk egg yolks, vanilla and lemon juice. Add the cooled cream cheese mixture and whisk in in cornstarch and flour.
- Using a hand mixer with a whisk attachment, beat eggs whites and salt. Slowly stream the sugar in and continue whisking until soft peaks.
- Working in batches, fold the eggs whites into the egg yolk mixture. Gently fold until ingredients are combined.
- Pour the batter into the prepared springform pan. Place in a roasting pan or rimmed baking sheet. Gently shake to remove any air bubbles.
- Place in oven and add enough warm water to come up 1 inch up the side of the springform pan. Bake at 325 for 30 minutes.
- Reduce oven temperature to 275 and bake for 45-50 minutes until the cake is golden brown and jiggly.
- Allow the cake to rest for 10 minutes.
- Working quickly flip the cake out on to your hand. Remove the parchment paper from the sides and bottom. Place on a large plate.
- Dust with confectioners sugar. Slice using a serrated knife and serve with fresh berries.
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RECIPE SUBMITTED BY
Food.com
United States
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