Fluffy Japanese Cheesecake Recipe

How to Master the Art of Japanese Cheesecake

We’ve all seen that fluffy, jiggly Japanese cheesecake and wondered: How do they make it so light and airy? Now is your chance to unlock the secrets to crafting this iconic dessert at home! The magic lies in blending rich, creamy ingredients with precision techniques to create a cheesecake that’s both indulgent and delicate. Here’s what you’ll need and why it works:

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Ingredients: What You Need and Why

• 7 tablespoons butter: Adds richness and enhances the creamy texture.
• 4 oz cream cheese (100 g): The star ingredient, providing the signature tangy flavor and creamy base.
• ½ cup milk (130 mL): Helps create a smooth and pourable custard.
• 8 egg yolks: The yolks add color, richness, and stability to the batter.
• ¼ cup flour (60 g) and ¼ cup cornstarch (60 g): A combination of these ensures the cheesecake is structured but not dense.
• 13 large egg whites: Beaten into a meringue, they are key to achieving the light, fluffy texture.
• ⅔ cup granulated sugar (130 g): Sweetens and stabilizes the meringue, helping the cake rise beautifully.
• Hot water: Ensures gentle, even baking by creating a humid environment.
• Powdered sugar: For a delicate finish.
• 1 pint strawberries (340 g): A fresh, fruity complement to the rich cake.

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Step-by-Step Instructions: The What and the Why

1. Preheat the oven to 320°F (160°C).
   • Ensures a consistent temperature for baking this delicate dessert.
2. Prepare the base mixture:
   • Whisk butter, cream cheese, and milk over medium heat until smooth. Cooling this mixture prevents the eggs from cooking prematurely when added.
3. Combine the custard:
   • Whisk egg yolks until smooth and gradually mix in the cooled cream cheese base. This creates the rich, velvety foundation of the batter.
4. Incorporate dry ingredients:
   • Sift in flour and cornstarch, ensuring there are no lumps, for a smooth batter.
5. Prepare the meringue:
   • Beat egg whites until soft peaks form, gradually adding sugar. Stiff peaks create the airy structure necessary for the cheesecake’s fluffiness.
6. Fold and combine:
   • Gently fold ¼ of the meringue into the yolk mixture to lighten it. Repeat with the rest, being careful not to deflate the meringue. This folding technique ensures maximum air retention for a light texture.
7. Prepare the pan:
   • Grease and line a 9 x 3-inch round cake pan, wrapping with foil if it’s a springform. This prevents leaks and ensures an evenly baked cake.
8. Set up the water bath:
   • Place the pan in a larger baking dish lined with paper towels, and fill with hot water. The water bath ensures gentle heat distribution, preventing cracks and maintaining moisture.
9. Bake in stages:
   • Bake for 25 minutes at 320°F, then reduce to 285°F for 55 minutes. This gradual baking helps the cake rise slowly without collapsing.
10. Invert and serve:

• Carefully remove the cake, peel off parchment, and dust with powdered sugar. Serve warm with fresh strawberries for the perfect contrast of flavors and textures.

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By understanding what each ingredient contributes and why each step matters, you can confidently recreate this show-stopping Japanese cheesecake at home. Enjoy every light, creamy, jiggly bite!