Imagine biting into a slice of cheesecake so light and airy that it feels like a sweet, creamy cloud melting on your tongue. That’s the magic of Fluffy Japanese Cheesecake! It’s everything you love about traditional cheesecake, but with a twist – it’s soft, bouncy, and oh-so-fluffy! Ready to dive into this incredible dessert? Let’s get baking!
Ingredients You’ll Need:
- 250 grams (9 oz) softened cream cheese
- 50 grams (1/4 cup) unsalted butter
- 100 ml (1/2 cup) milk
- 3 large eggs, separated
- 60 grams (1/3 cup) granulated sugar
- 1 teaspoon vanilla extract
- 60 grams (1/2 cup) all-purpose flour
- 15 grams (2 tablespoons) cornstarch
- 1/4 teaspoon cream of tartar
- Powdered sugar for a fancy dusting (optional)
Step 1: Whisk up the Magic
Preheat & Prep: Start by preheating your oven to 160°C (320°F). Grab a 7-inch cake pan, grease it, and line the bottom with parchment paper. Then, wrap the outside with foil—trust me, it’s worth it for that water bath later.
Melt the Creamy Goodness: Using a double boiler or a heatproof bowl over simmering water, melt your cream cheese, butter, and milk together. Stir until smooth and dreamy, then set aside to cool slightly.
Egg Yolks + Sugar = Love: In a separate bowl, whisk the egg yolks with half the sugar (30 grams or about 2 tablespoons) until it turns pale and creamy. Slowly pour in that silky cream cheese mixture, whisking to combine. Don’t rush—this is where the magic starts!
Flour & Cornstarch Combo: Sift together your flour and cornstarch, and gently fold it into the creamy mixture. No lumps allowed!
Step 2: Make Those Egg Whites Fly
Whip It Good: In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Slowly add the remaining sugar, beating until stiff peaks appear like fluffy clouds!
Step 3: Mix, Bake, and Let the Magic Happen
Combine Gently: Fold one-third of the whipped egg whites into the cream cheese batter. Take it slow—this is where the fluff happens! Then gently fold in the remaining whites in two more batches, ensuring you don’t lose that glorious air.
Into the Pan: Pour the light, airy batter into your prepared cake pan and smooth the top with a spatula.
Water Bath Wonder: Place your pan into a larger baking dish and fill the dish with hot water, about halfway up the sides. This water bath is the secret to that delicate, fluffy texture. Pop it in the oven and bake for 60–70 minutes until it’s golden on top and jiggles just slightly in the center.
Step 4: Cool Down the Right Way
Slow and Steady: Once baked, turn off the oven but leave the cheesecake inside with the door cracked open. Let it cool slowly for 30 minutes—this prevents cracks and keeps that smooth, perfect finish.
Chill Out: Once cooled, transfer the cheesecake to the fridge for at least 4 hours (overnight is even better). The wait is tough, but trust me, it’s worth it!
Step 5: Enjoy Your Fluffy Masterpiece!
Dust your fluffy creation with powdered sugar if you’re feeling extra fancy, slice it up, and watch your guests swoon as they take their first bite. This is cheesecake on a whole new level—light, airy, and absolutely unforgettable!
Pro Tips:
- Room Temperature Matters: Make sure your cream cheese and eggs are at room temp for easy mixing.
- Water Bath Is Key: Don’t skip this step—it’s essential for that dreamy, cloud-like texture.
- Storage: Leftovers? (If there are any!) Keep them in an airtight container in the fridge for up to 3 days.
Now, who’s ready to indulge in the fluffiest, most irresistible cheesecake ever? This is more than just dessert—it’s an experience!
