Fluffy Japanese Cheesecake Delight Recipe

Ingredients

• 300 g cream cheese, softened
• 60 g granulated sugar (for cream cheese mixture)
• 40 g granulated sugar (for egg whites)
• 60 g unsalted butter
• 120 ml whole milk
• 1 tsp vanilla extract
• 3 large eggs, separated
• 40 g all-purpose flour
• 20 g cornstarch
• 0.25 tsp salt
• 1 Prise Powdered sugar for dusting (optional)

Instructions

1. Preheat your oven to 320°F (160°C). Prepare a 7-inch round cake pan by lining the bottom with parchment paper and greasing the sides.
2. In a large mixing bowl, beat the softened cream cheese, 60g granulated sugar, and unsalted butter together using an electric mixer until smooth and creamy.
3. Add the milk and vanilla extract to the cream cheese mixture, blending thoroughly until well combined.
4. Add the egg yolks one at a time, mixing well after each addition.
5. In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. Gradually fold this dry mixture into the wet mixture until smooth.
6. In another bowl, whisk the egg whites until foamy. Gradually add the remaining 40g of sugar and continue beating until stiff peaks form.
7. Gently fold the whipped egg whites into the cream cheese batter, being careful not to deflate the mixture. Fold until just combined and no white streaks remain.
8. Pour the batter into the prepared cake pan and place it in a larger baking dish. Fill the baking dish with hot water to create a water bath. Bake for about 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to prevent cracking. Then remove from the oven and cool completely at room temperature.
10. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
11. Carefully remove the cheesecake from the pan, dust with powdered sugar if desired, and slice into wedges to serve. Enjoy the delightful fluffiness!