Description
This fluffy and airy Jiggly Japanese Cheesecake is the perfect light dessert, with a smooth, creamy texture that melts in your mouth. It’s lighter than traditional cheesecakes, and its delicate, soufflé-like consistency will leave you craving more.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter
- 1/2 cup whole milk (or any milk of choice)
- 1/4 cup all-purpose flour
- 2 tbsp cornstarch
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 320°F (160°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
- Melt cream cheese and butter in a double boiler over simmering water. Once melted, stir in the milk and remove from heat.
- Whisk egg yolks with sugar, lemon juice, and vanilla extract until thick and pale. Add the melted cream cheese mixture and mix until smooth.
- Sift flour and cornstarch into the batter, stirring until fully incorporated.
- Beat egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
- Fold egg whites into the egg yolk mixture in three additions, being gentle to retain air.
- Pour batter into the prepared pan and tap gently to remove air bubbles. Place the pan in a larger roasting pan and add hot water to create a water bath.
- Bake for 60-70 minutes, or until the top is golden brown and the center jiggles slightly. Let cool in the oven with the door ajar for 1 hour.
- Cool completely at room temperature, then refrigerate for at least 4 hours before removing from the pan.
Notes
- For a firmer texture, let the cheesecake chill overnight.
- Be careful when folding the egg whites to avoid deflating them — the fluffiness is key!
- You can top the cheesecake with fresh fruit, powdered sugar, or a fruit compote for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 12g
- Carbohydrates: 22g
- Protein: 4g