Description
Japanese cheesecake is a light and fluffy dessert that combines the richness of cream cheese with the airy texture of a soufflé.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 3 large eggs, separated
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 320°F (160°C).
- Grease and line a 9-inch round cake pan.
- In a bowl, mix cream cheese and sugar until smooth.
- Add milk and mix well.
- In another bowl, beat egg whites until stiff peaks form.
- Combine egg yolks, flour, lemon juice, and vanilla into the cream cheese mixture.
- Gently fold in the egg whites.
- Pour the batter into the prepared pan.
- Bake in a water bath for 50-60 minutes.
- Cool before removing from the pan.
Notes
- Serve chilled for the best texture.
- Store leftovers in the refrigerator.
- Use room temperature ingredients for better mixing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 80mg
Keywords: japanese cheesecake, dessert, fluffy cheesecake