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Japanese Cheesecake Recipe

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★★★★★

4.8 from 94 reviews

This light and fluffy Japanese Cheesecake combines the rich creaminess of cream cheese with a delicate, airy texture achieved by folding meringue into the batter. Baked at a low temperature, this dessert offers a subtly sweet and smooth flavor, making it a delightful treat for any occasion.

Ingredients

Scale

Cheesecake Batter

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 4 tbsp milk
  • 3 large eggs, separated
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1 tsp cornstarch
  • 1/8 tsp salt

Topping

  • 1/4 cup powdered sugar (for dusting)

Instructions

  1. Preheat the oven: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners or parchment paper to prepare for baking.
  2. Prepare cream cheese mixture: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the milk, egg yolks, and vanilla extract, mixing well to combine all ingredients thoroughly.
  3. Add dry ingredients: Sift the all-purpose flour and cornstarch into the cream cheese mixture to avoid lumps, then mix gently until fully incorporated.
  4. Whip egg whites: In a separate clean bowl, beat the egg whites with salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form, ensuring the meringue is glossy and stable.
  5. Fold meringue into batter: Carefully fold the whipped egg whites into the cream cheese batter in three additions, gently folding with a spatula to keep the mixture light and airy without deflating the meringue.
  6. Fill cupcake liners: Divide the batter evenly among the lined muffin tin, filling each about two-thirds full to allow room for rising during baking.
  7. Bake the cheesecakes: Place the muffin tin in the preheated oven and bake for approximately 30 minutes, or until the cheesecakes are lightly golden on top and centers are set when gently touched.
  8. Cool the cheesecakes: Remove the cheesecake cupcakes from the oven and allow them to cool completely in the tin for the best texture and ease of removal.
  9. Serve with topping: Once cooled, dust the tops generously with powdered sugar for an elegant finish before serving.

Notes

  • Ensure cream cheese is fully softened for a smooth batter without lumps.
  • Be gentle when folding the meringue to preserve the batter’s fluffiness.
  • If desired, you can bake the cheesecakes in a water bath to prevent cracking and enhance moisture.
  • This recipe makes about 8 mini cheesecakes depending on the size of your muffin tin.
  • Store any leftovers covered in the refrigerator and consume within 2-3 days for optimal freshness.

Keywords: Japanese cheesecake, fluffy cheesecake, souffle cheesecake, cream cheese dessert, light cheesecake, Japanese dessert

Find it online: https://dailysimplerecipe.com/japanese-cheesecake-recipe/