Light and Fluffy Japanese Cheesecake

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Light and Fluffy Japanese Cheesecake

Components:

Regarding the Cheesecake:

  1. 8 ounces (225 grams) softened cream cheese
  2. 60ml, or 1/4 cup, whole milk
  3. 50g or 1/4 cup of granulated sugar
  4. Three sizable eggs, divided
  5. One tablespoon of lemon juice
  6. One tsp vanilla essence
  7. 65g or 1/2 cup cake flour
  8. 1/4 tsp salt
  9. 1/4 teaspoon (optional) cream of tartar

Guidelines:

1. Get the oven ready:

  • Set oven temperature to 320°F, or 160°C. To stop water from leaking in, line the bottom of an 8-inch (20 cm) round cake pan with parchment paper and cover the exterior with aluminum foil.

2. Get the batter ready:

  • Melt Cream Cheese: Heat the cream cheese and milk together in a microwave or double boiler until they are smooth. Let it cool down a little.
  • Mix Yolks: Using a bowl, thoroughly whisk the egg yolks, sugar, vanilla extract, and lemon juice. Smoothly stir in the melted cream cheese mixture.
  • Sift in Flour: Sift in the salt and cake flour, then gently fold to mix.

3. Beat the Egg Whites:

  • Beat the egg whites until foamy in a separate dish. Add the cream of tartar, if using, and beat until soft peaks form. Add the two tablespoons of sugar gradually while beating until stiff peaks form.

4. Mixing Consolidations:

  • For the cream cheese mixture, gently fold in one-third of the whipped egg whites to lighten it. Next, gently fold in the remaining egg whites until no streaks of white are visible. To keep the batter airy, proceed gently.

5. Cook:

  • Transfer the mixture into the ready-made cake pan. To make a water bath, place the pan in a larger baking dish and fill it halfway up the sides of the cake pan with hot water.
  • Bake for fifty to sixty minutes, or until a toothpick inserted in the center comes out clean and the top is lightly brown. The cheesecake shouldn’t be moist; it should wobble just a little.

6. Cool

  • After turning off the oven and opening the door, let the cheesecake cool gradually for about half an hour. Once at room temperature, take it out of the oven and place it in the refrigerator to chill for at least four hours or overnight.

7. Present:

  • The cheesecake should be carefully taken out of the pan, sliced, and served either plain or with fresh fruit or powdered sugar on top.

Savor this soft, airy Japanese cheesecake! It’s the ideal dessert for any situation.

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