Description
This Blueberry and Lemon Japanese Cheesecake is a feather-light dessert infused with the zesty brightness of lemon and bursts of sweet blueberries. Perfect for a delicate, indulgent treat!
Ingredients
Scale
For the Cheesecake:
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 4 large eggs (separated)
- 1/2 cup granulated sugar
- 1/2 cup cake flour
- 1 tbsp cornstarch
- 1/4 tsp salt
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/2 cup fresh or frozen blueberries
Instructions
- Prepare the Batter: Preheat the oven to 320°F (160°C). In a bowl, whisk together cream cheese, melted butter, and milk until smooth. Add egg yolks, lemon zest, and lemon juice, mixing thoroughly. Sift in flour, cornstarch, and salt, folding until just combined.
- Whip Egg Whites: In a separate bowl, beat egg whites and sugar until stiff peaks form. Gently fold the meringue into the batter in three additions, ensuring it stays light and airy.
- Add Blueberries: Carefully fold in the blueberries to evenly distribute them in the batter.
- Bake: Pour the batter into a greased and lined 8-inch round cake pan. Place the pan in a larger baking dish filled with hot water (about 1 inch deep) for a water bath. Bake for 50-60 minutes or until the cheesecake is set and lightly golden.
- Cool and Serve: Let the cheesecake cool in the oven for 10 minutes with the door slightly ajar. Remove from the oven and refrigerate for at least 2 hours before serving.
Notes
- Serving Suggestions: Garnish with fresh blueberries, a dusting of powdered sugar, or a drizzle of blueberry sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Water Bath Tip: Wrap the base of your pan in aluminum foil to prevent water from seeping in.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 190
- Sugar: 16g
- Fat: 9g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 6g