Description
This delicate Japanese Cheesecake combines the richness of cream cheese with a light, airy meringue for a fluffy texture and subtle sweetness. Baked in a water bath, this cake has a soft, custard-like consistency and a golden top, perfect for dessert lovers who enjoy a less dense, melt-in-your-mouth cheesecake experience.
Ingredients
For the Cream Cheese Batter:
- 2 1/2 ounces (5 tablespoons) unsalted butter, divided
- 1 cup (8 ounces) cream cheese
- 6 tablespoons milk
- 3/4 cup all-purpose flour
- 3 tablespoons cornstarch
- 6 large egg yolks
- 1/4 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons lemon juice
For the Meringue:
- 6 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
For the Garnish:
- 6 tablespoons confectioners’ sugar
Instructions
- Prepare the Cream Cheese Batter: Gather all batter ingredients. Preheat the oven to 325°F (163°C). Generously grease an 8-inch springform cake pan with 1 tablespoon butter. Wrap the bottom and sides of the pan with 2 to 3 sheets of aluminum foil tightly to prevent water leakage during baking. In a small saucepan, bring 1 cup water to a boil. Combine the remaining 4 tablespoons butter, cream cheese, and milk in a heatproof bowl and place it over the simmering water to create a double boiler. Slowly melt and soften the ingredients for about 5 minutes. Transfer the mixture to a stand mixer bowl and whisk lightly at medium speed to remove lumps.
- Sift and Add Dry Ingredients: Sift together the flour and cornstarch in a separate bowl. Gradually add the flour mixture to the cream cheese mixture and whisk until well incorporated.
- Add Egg Yolks and Flavorings: Add the egg yolks and 1/4 cup sugar into the batter, whisking until smooth. Then add salt and lemon juice and mix lightly. Set aside while preparing the meringue.
- Make the Meringue: In a clean, dry bowl, whip the egg whites on medium speed until they become opaque but not at high speed. Add cream of tartar and continue whipping until the mixture turns bright white and glossy. Gradually add granulated sugar, one tablespoon at a time, and whip until the meringue forms thick, firm, shiny peaks.
- Combine Meringue and Batter: Fold one-third of the meringue into the cream cheese batter quickly to loosen it. Gently fold in the remaining meringue in two additions with a large spoon, being careful not to deflate the meringue.
- Prepare for Baking: Boil 8 cups of water in a kettle or medium saucepan. Pour the batter slowly into the prepared springform pan and level it gently with a spoon or offset spatula. Lightly lift and drop the pan about 6 inches onto the counter to remove air bubbles.
- Bake Using a Bain-Marie: Place a deep roasting pan on the oven’s middle rack. Set the cake pan inside the roasting pan and carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the cake pan. Bake for 1 hour at 325°F (163°C). After baking, turn off the oven and leave the cheesecake inside with the door closed for 45 minutes. Open the oven door slightly and leave the cake inside for an additional 15 minutes to gradually cool and prevent the cake from collapsing.
- Cool and Serve: Remove the cheesecake from the oven and place it on a cooling rack. Allow it to cool completely before unmolding. Dust the top with confectioners’ sugar before serving.
Notes
- Ensure your mixing bowl and beaters are perfectly clean and dry before making the meringue to help it whip properly.
- Wrapping the cake pan with aluminum foil tightly is crucial to prevent any water from leaking into the batter during the water bath baking process.
- The water bath (bain-marie) ensures gentle, even cooking for the delicate texture of the cheesecake.
- Do not open the oven door during baking to maintain stable temperature and avoid collapse.
- Store the cheesecake in an airtight container in the refrigerator for up to 48 hours.
- Prep Time: 30 mins
- Cook Time: 2 hrs
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
