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Japanese Cheesecake

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A light and fluffy cheesecake with a unique texture, often described as a blend between a traditional cheesecake and a soufflé.

Ingredients

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  • 1 cup cream cheese
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 3 large eggs
  • 1/4 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice

Instructions

  1. Preheat the oven to 320°F (160°C) and prepare a springform pan.
  2. In a mixing bowl, combine cream cheese, sugar, and milk, and blend until smooth.
  3. Add eggs one at a time, mixing well after each addition.
  4. Sift in flour and cornstarch, then mix until just combined.
  5. Stir in vanilla extract and lemon juice.
  6. Pour the batter into the prepared pan and bake in a water bath for about 60 minutes.
  7. Allow to cool before refrigerating for at least 4 hours.
  8. Serve chilled, optionally with a dusting of powdered sugar.

Notes

  • Ensure all ingredients are at room temperature for better mixing.
  • Using a water bath helps prevent cracks in the cheesecake.
  • For a fluffier texture, avoid overmixing the batter.

Nutrition

Find it online: https://michaelskueche.de/japanese-cheesecake/