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Japanese cheesecake, often referred to as "soufflé cheesecake," is a delightful twist on the traditional cheesecake that has taken dessert lovers by storm. Characterized by its airy, light texture, this cheesecake is the perfect balance between a sponge cake and a creamy cheesecake. Unlike its denser counterparts, fluffy Japanese cheesecake is renowned for its melt-in-your-mouth quality and a subtle sweetness that makes it irresistible. This dessert is not only visually appealing with its delicate height but also offers a unique flavor profile that sets it apart in the world of confections.

Japanese Cheese Cake Recipe

Discover the delightful world of fluffy Japanese cheesecake with this easy recipe! Known for its airy texture and melt-in-your-mouth quality, this soufflé cheesecake is a light twist on traditional desserts. Perfect for any occasion, you can serve it plain or topped with fresh fruits. Follow our step-by-step guide to create this irresistible treat at home. Your friends and family will be impressed! #JapaneseCheesecake #DessertRecipe #BakingJoy #FluffyDelight #FoodieFavorites
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Ingredients
  

300g cream cheese, softened

100g granulated sugar (divided into 60g and 40g)

60g unsalted butter

120ml whole milk

1 tsp vanilla extract

3 large eggs, separated

40g all-purpose flour

20g cornstarch

1/4 tsp salt

Powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven: 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.

    Cream Cheese Mixture: 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.

      Add Wet Ingredients: Add the milk and vanilla extract to the cream cheese mixture, blending thoroughly until well combined.

        Incorporate Eggs: Add the egg yolks one at a time, mixing well after each addition.

          Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. Gradually fold this dry mixture into the wet mixture until smooth.

            Whip Egg Whites: In another bowl, whisk the egg whites until foamy. Gradually add the remaining 40g of sugar and continue beating until stiff peaks form.

              Combine Mixtures: 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.

                Bake: 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.

                  Cool Down: 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.

                    Chill: Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.

                      Serve: Carefully remove the cheesecake from the pan, dust with powdered sugar if desired, and slice into wedges to serve. Enjoy the delightful fluffiness!

                        Prep Time: 20 min | Total Time: 7 hours (including chill time) | Servings: 8 slices