If you haven’t had Japanese Cheesecake, you are missing out! Unlike the traditional New York style cheesecake that is very dense (still delicious in my opinion), the Japanese version is more of a souffle and it is known for its lightness and how it jiggles. There is no graham cracker bottom and the cheesecake gets it light, fluffy texture from the beaten egg whites. The recipe is actually quite straight forward and if you follow it, you will have a successful Japanese cheesecake every time! No need to wait in hour long line ups anymore, just make your own at home!
Fluffy Japanese Cheesecake
- 1 cup Milk
- 6 large Eggs at room temperature and separate yolk and whites
- 250 grams cream cheese at room temperature(That is one pack)
- 2 tablespoons butter
- 1/2 cup All Purpose Flour
- 3 tablespoons corn flour or corn meal
- 1/4 cups granulated sugar
- 1 tsp lemon zest
- Preheat oven to 285 F
- In a double boiler, melt together milk, cream cheese and butter. Set aside and cool.
- once the mixture is cooled, add 6 egg yolks, lemon zest. Whisk like crazy (you don't want lumps or scrambled eggs)
- To this mixture, add the flour and corn meal and whisk to get a smooth batter.
- In a separate bowl or mixer , add all the 6 egg whites and beat on high, add the 1/4 cup sugar gradually until you have firm peaks in the egg whites.
- Fold the egg whites gently into the first mixture.
- Pour into a round cake pan and bake in a water bath (so you can set up a large turkey roaster with hot water inside and place the round cake pan into it).
- If you are using a silicone bake pan you don't need to line it. If not, line it with parchment and butter to prevent sticking.
- Bake for 40 minutes