Description
Japanese cheesecake is a light and airy dessert that will leave you wanting more. This delightful treat combines cream cheese and whipped egg whites, creating a fluffy texture reminiscent of biting into a cloud. Perfect for any occasion, it can be enjoyed plain or adorned with fresh fruits and sauces. Impress your guests with this elegant Japanese classic that balances subtle sweetness with rich flavors.
Ingredients
Scale
- 4 large eggs
- 8 oz cream cheese (full-fat)
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup whole milk
- 2 tbsp fresh lemon juice
Instructions
- Preheat your oven to 320°F (160°C) and line an 8-inch round cake pan with parchment paper.
- In a mixing bowl, beat cream cheese and sugar until smooth. Mix in the milk until combined.
- Separate the eggs, adding yolks one at a time to the cream cheese mixture, blending well after each addition.
- In another bowl, beat egg whites until stiff peaks form. Gently fold them into the cream cheese batter.
- Pour the batter into the prepared pan, placing it in a larger baking dish filled with water. Bake for 50-60 minutes or until golden brown.
- Cool in the oven with the door ajar for about an hour before transferring to room temperature.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 186
- Sugar: 14g
- Sodium: 202mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 97mg