Light and Fluffy Spongy Japanese Cheesecake Recipe

Indulge in the light and airy texture of this Japanese cheesecake that combines the creaminess of traditional cheesecake with a spongy, souffle-like consistency. This dessert is perfect for those who prefer a lighter, less dense cheesecake option.

Ingredients

• 6 large eggs, separated
• 1/4 cup unsalted butter
• 1 cup cream cheese, softened
• 1/4 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup cake flour
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 325°F and line the bottom of a 9-inch round cake pan with parchment paper.
2. In a double boiler, melt the butter, cream cheese, and milk until smooth. Remove from heat and let it cool slightly.
3. Whisk in the egg yolks, sugar, cake flour, cornstarch, lemon juice, and vanilla extract until well combined.
4. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
5. Pour the batter into the prepared cake pan and place it in a larger pan. Fill the larger pan with hot water to create a water bath for the cheesecake.
6. Bake the cheesecake for 50-60 minutes or until the top is golden brown and the center is set.
7. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
8. Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours.
9. Serve chilled and enjoy the spongy perfection of this Japanese cheesecake!

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