Description
Airy Japanese Cheesecake
Try this Airy Japanese Cheesecake for a fluffy, melt-in-your-mouth experience! It’s a delightful, delicate dessert that’s sure to impress.
Who loves fluffy cheesecakes?
Ingredients:
1 cup cream cheese
1/2 cup milk
1/2 cup sugar
6 eggs (yolks and whites divided)
1/4 cup flour
1/4 cup cornstarch
1/2 tsp vanilla
Salt to taste
Instructions:
Set oven to 320°F (160°C). Grease and line a springform pan.
Melt cream cheese and milk until smooth, add sugar, flour, cornstarch, vanilla, and yolks.
Beat whites and salt until stiff, fold into batter.
Bake in a water bath for 60-70 mins.
#AiryCheesecake
Step-by-Step Guide
1. Prepare the Pan and Oven: Preheat your oven to 320°F (160°C). Grease a 8-inch springform pan, line the bottom with parchment paper, and wrap the outside tightly with heavy-duty aluminum foil to prevent water seepage. Place a roasting pan in the oven and fill it halfway with hot water to create your water bath.
2. Make the Cheese Base: In a heatproof bowl over simmering water (or in the microwave in short bursts), gently melt the cream cheese with the milk, stirring until completely smooth and lump-free. Remove from heat. Whisk in the sugar, then the egg yolks one at a time, followed by the vanilla. Sift in the flour and cornstarch, whisking just until combined. Set aside.
3. Whip the Egg Whites: In a scrupulously clean, grease-free bowl, beat the egg whites with a pinch of salt. Start on low speed, increasing to high as foam forms. Beat until stiff, glossy peaks form—when you lift the whisk, the peak should hold its shape without drooping.
4. Fold and Combine: Add one-third of the whipped egg whites to the cheese base. Fold gently with a spatula to lighten the mixture. Then, carefully fold in the remaining whites in two additions, using a cutting and folding motion until just combined and no white streaks remain. Be gentle to preserve the air.
5. Bake in a Water Bath: Pour the batter into the prepared pan. Carefully place the pan into the preheated roasting pan with hot water (the water should come about halfway up the side of the springform). Bake for 60-70 minutes until the top is golden and the cake jiggles slightly in the center.
6. Cool Properly: Turn off the oven and crack the door open slightly. Let the cake cool in the oven for about 1 hour to prevent dramatic collapse. Then, remove from the water bath, run a knife around the edge, and cool completely on a rack before refrigerating for at least 4 hours.
Serving Suggestions
Serve chilled slices of this delicate cheesecake with a dusting of powdered sugar or a light drizzle of fruit coulis, such as raspberry or mango. A dollop of freshly whipped cream or a side of fresh berries like strawberries or blueberries complements its lightness perfectly. For a simple, elegant finish, garnish with a mint leaf.
How-to Summary
To make Airy Japanese Cheesecake, first melt cream cheese and milk, then mix with yolks, dry ingredients, and vanilla. Separately, whip egg whites to stiff peaks. Gently fold the whites into the cheese base. Bake the batter in a springform pan set in a water bath at 320°F for about 65 minutes. Cool slowly in the turned-off oven to set its tall, fluffy structure.
Frequently Asked Questions
Why did my cheesecake collapse? Sudden temperature changes are the main culprit. Always cool it gradually in the turned-off oven with the door ajar. Overmixing the batter or under-whipping the egg whites can also cause collapse.
Can I use a regular cake pan instead of a springform? It’s not recommended. A springform pan is essential for easy, clean removal of this delicate cake without damaging its structure.
My egg whites won’t get stiff. What’s wrong? Ensure your bowl and beaters are completely clean and free of any grease or yolk. Even a tiny bit of fat can prevent the whites from reaching full volume.
How do I know when it’s done baking? The top should be a golden brown, and the center should have a slight, gentle jiggle when you shake the pan. A toothpick inserted near the center should come out mostly clean.
Can I make this ahead of time? Absolutely. In fact, it’s best made a day ahead. The flavors settle and the texture sets perfectly after an overnight chill in the refrigerator.
Common Mistakes to Avoid
- Overmixing the Batter: Once the egg whites are added, fold gently and only until just combined. Vigorous mixing deflates the air.
- Skipping the Water Bath: The steam is crucial for even, gentle cooking and preventing cracks. Never bake this cake directly on the oven rack.
- Using Cold Ingredients: Ensure cream cheese, milk, and eggs are at room temperature for a smooth, lump-free batter that incorporates air more easily.
- Opening the Oven Door Early: Resist the urge to check on the cake before the 60-minute mark. A rush of cold air can cause it to fall.
- Inadequate Foil Wrapping: If water seeps into the pan, the bottom will become soggy. Use a double layer of heavy-duty foil for a secure seal.
Conclusion
Mastering the Airy Japanese Cheesecake is a rewarding baking achievement. By following the detailed steps, respecting the chemistry of the egg whites, and patiently cooling the cake, you will be rewarded with an impossibly light, jiggly, and delicious dessert. Its delicate flavor and cloud-like texture are sure to make it a standout treat for any occasion.