Light and fluffy Japanese cheesecake is a delicate and heavenly dessert that will melt in your mouth.

This Japanese cheesecake recipe is a unique fusion of Japanese and American flavors. The light and airy texture of Japanese cheesecake is combined with the rich and creamy taste of American cheesecake, resulting in a divine dessert that will impress your guests. With a hint of lemon and vanilla, this cheesecake is the perfect balance of sweet and tangy. The recipe also includes interesting variations and tips to customize the flavor according to your preferences. Get ready to indulge in a slice of Japanese cheesecake that will leave you craving for more.

Ingredients

• 260g cream cheese, softened
• 50g unsalted butter
• 100ml whole milk
• 6 large eggs, separated
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 100g all-purpose flour
• 120g granulated sugar
• ¼ teaspoon cream of tartar

Directions

1. Preheat the oven to 320°F (160°C).
2. In a heatproof bowl, melt the cream cheese, butter, and milk together over a double boiler. Stir until smooth and well combined. Remove from heat and let it cool slightly.
3. In a separate large mixing bowl, whisk the egg yolks until well blended. Add the vanilla extract, lemon juice, and lemon zest. Mix well.
4. Gradually pour the cream cheese mixture into the egg yolk mixture, stirring continuously until smooth.
5. Sift in the all-purpose flour and whisk until the mixture is free of lumps.
6. In another clean mixing bowl, beat the egg whites until foamy. Gradually add the granulated sugar and cream of tartar while continuing to beat until stiff peaks form.
7. Gently fold the egg white mixture into the cream cheese mixture until well combined. Be careful not to overmix and deflate the batter.
8. Pour the batter into a 9-inch (23cm) round cake pan lined with parchment paper. Tap the pan gently on the countertop to remove any air bubbles.
9. Place the pan in a larger baking dish. Fill the larger dish with hot water, about halfway up the sides of the cake pan, creating a water bath.
10. Bake in the preheated oven for 65-70 minutes or until the cheesecake is set and golden brown on top.
11. Remove the cake pan from the water bath and let the cheesecake cool completely in the pan.
12. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.
13. Remove the cheesecake from the pan, slice, and serve chilled.

Interesting Facts