Fluffy Japanese Cheesecake

Name: Fluffy Japanese Cheesecake
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 120 g cream cheese; 125 g whole milk; 100 g butter; 8 egg yolks; 70 g flour; 60 g corn starch; 10 egg whites; 110 g sugar; powdered sugar, to garnish

8 steps

Prep:10minCook:1h 20min

A super easy method to make the fluffiest cheesecake that will blow anyone away.

Updated at: Thu, 17 Aug 2023 11:30:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories452.8 kcal (23%)

Total Fat26.6 g (38%)

Carbs42 g (16%)

Sugars23 g (26%)

Protein11.7 g (23%)

Sodium163.7 mg (8%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

120gcream cheese

125gwhole milk

100gbutter

8egg yolks

70gflour

60gcorn starch

10egg whites

110gsugar

Powdered sugar

to garnish

Instructions

Step 1

Preheat oven to 160 C (320 F)

Step 2

In a pot over medium-low heat, combine cream cheese, milk, and butter until melted and homogenous. Remove from the heat and cool to room temp.

whole milk125g

cream cheese120g

butter100g

Step 3

In a bowl, whisk egg yolks and slowly drizzle in the cream cheese mixture.

egg yolks8

Step 4

Sift in flour and corn starch. Then whisk until there are no lumps.

flour70g

corn starch60g

Step 5

Use a hand mixer to beat egg whites until they start to bubble. Gradually add in sugar and beat until stiff peaks form.

egg whites10

sugar110g

Step 6

Line an oiled cake tin with parchment on the bottom and sides. Transfer to another larger container. Fill the cake pan with the cheesecake batter. Pour hot water in the larger container until it reaches halfway of the cake pan.

Step 7

Bake at 160 C (320 F) for 25 minutes. Reduce the heat to 285 and bake for 55 min.

Step 8

Take out of the oven and cool for at least an hour before serving. Dust with powdered sugar and enjoy!

Powdered sugar