Fluffy Japanese Cheesecake
This is an easy and delicious recipe for souffle Japanese cheesecake. It's light and airy and has just the right amount of sweetness!
- Prep time
- 10 min
- Cook time
- 1 hr 10 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces pack cream cheese (at room temperature, I use Philadelphia)
- 4 tablespoons unsalted butter (at room temperature)
- 1/4 cup 2% milk
- 1/2 cup granulated sugar
- 5 tablespoons all-purpose flour (sifted)
- 4 large eggs (separated)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
- 1
Preheat oven to 325ºF.
- 2
Line a cake pan (8 or 9 inches round) with parchment paper, or lightly spray with oil.
- 3
Put cream cheese and butter in a bowl and beat until soft, using an electric mixer.
- 4
One by one, add the milk, 1/4 cup sugar, flour, egg yolk, lemon juice and vanilla extract. Mix thoroughly and set aside. Wash the heads of the electric mixer.
- 5
In a separate bowl, add egg whites and cream of tartar and mix with electric mixer. Slowly add the remaining 1/4 cup sugar and mix until peaks form.
- 6
Gently fold in egg white mixture into the cream cheese mixture. Do this slowly and do not over mix.
- 7
Pour mixture in the cake pan and place it on top of a square or rectangular baking pan or tray about 2 to 3 inches deep. Pour enough water into the square pan until half full.
- 8
Bake in the oven for about 1 hour and 10 minutes, or until the top of the cake is golden brown.
- 9
Turn the heat off and leave it in the oven until it reaches room temperature.
- 10
Refrigerate for at least an hour before serving.