Fluffy Japanese Cheesecake (Print Version)

Light, airy dessert with soufflé-like texture that melts in your mouth

# What You Need:

→ Dairy

01 - 7 oz cream cheese, room temperature
02 - 1.75 oz unsalted butter, room temperature
03 - 3.5 oz whole milk

→ Dry Ingredients

04 - 0.5 cup cake flour
05 - 2 tbsp cornstarch
06 - 0.5 cup granulated sugar, divided
07 - 0.25 tsp salt

→ Eggs

08 - 6 large eggs, separated

→ Flavorings

09 - 1 tsp lemon juice
10 - 1 tsp vanilla extract
11 - Zest of 1 lemon

# How to Make It:

01 - Preheat oven to 320°F. Line an 8-inch round cake pan with parchment paper. Wrap pan exterior with aluminum foil to create a waterproof seal.
02 - Set a heatproof bowl over simmering water. Combine cream cheese, butter, and milk. Stir continuously until completely smooth. Remove from heat and allow to cool briefly.
03 - Sift together cake flour, cornstarch, and salt. Gradually whisk into the warm cream cheese mixture until fully incorporated and no lumps remain.
04 - Whisk in egg yolks one at a time. Add lemon juice, vanilla extract, and lemon zest. Mix until the batter is smooth and glossy.
05 - Using an electric mixer, beat egg whites on medium speed until foamy. Add sugar in three portions, continuing to beat until stiff glossy peaks form and whites stand upright.
06 - Gently fold one-third of meringue into the cheese mixture to lighten. Add remaining meringue in two batches, using a rubber spatula with careful folding motions to maintain air volume.
07 - Transfer batter to prepared pan. Tap pan firmly against counter three times to release trapped air bubbles.
08 - Place cake pan inside a large roasting pan. Pour hot water into roasting pan until it reaches halfway up the cake pan sides.
09 - Bake for 60-70 minutes until golden brown and set. A skewer inserted into the center should emerge clean.
10 - Turn off oven and leave cheesecake inside with door slightly ajar for 15 minutes. This prevents cracking from thermal shock.
11 - Remove from oven and cool completely in the pan. Refrigerate for minimum 2 hours to set texture before unmolding and serving.

# Expert Hints:

01 -
  • Its not too sweet, letting that delicate cheesy flavor shine through
  • The texture is like eating a cloud that decided to become dessert
  • Water bath baking keeps it incredibly moist and prevents cracks
02 -
  • Egg whites must be at room temperature or they will not whip up properly
  • Every time you open the oven door during baking, you risk collapse
  • The water bath must be hot when you pour it in, not cold water
03 -
  • Separate your eggs when they are cold but whip the whites when room temperature
  • Use a scale for the ingredients because precision matters tremendously here

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