Fluffy Japanese Cheesecake

Ingredients:

• Cream Cheese: 8 ounces, softened
• Granulated Sugar: 2/3 cup (divided)
• Eggs: 6, separated
• Whole Milk: 1/2 cup
• Butter: 1/4 cup
• All-Purpose Flour: 1/4 cup
• Cornstarch: 1/4 cup
• Lemon Zest: From 1 lemon
• Vanilla Extract: 1 teaspoon
• Cream of Tartar: 1/4 teaspoon

Steps to Make It:

Step 1: Prepare the Batter

1. Melt the Dairy Ingredients:
   • In a heatproof bowl over a double boiler, combine the softened cream cheese, butter, and milk. Stir gently until smooth and fully melted. Remove from heat and let it cool slightly.
2. Incorporate the Dry Ingredients:
   • Sift the all-purpose flour and cornstarch into the cream cheese mixture. Whisk until smooth and lump-free.
3. Add Egg Yolks and Flavoring:
   • Stir in the egg yolks, lemon zest, and vanilla extract. Mix well until fully combined.

Step 2: Prepare the Meringue

1. Beat the Egg Whites:
   • In a clean, grease-free bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed. Gradually add 1/3 cup of granulated sugar, a little at a time, and beat until stiff peaks form.
2. Incorporate the Meringue:
   • Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Carefully fold in the remaining meringue in two additions, using a spatula to maintain the batter’s airiness.

Step 3: Prepare for Baking

1. Prepare the Pan:
   • Line the bottom and sides of an 8-inch round springform pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
2. Pour the Batter:
   • Pour the batter into the prepared pan and gently tap it on the counter to release any large air bubbles.
3. Set Up a Water Bath:
   • Place the springform pan in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the springform pan.

Step 4: Bake the Cheesecake

1. Preheat the Oven:
   • Preheat your oven to 325°F (160°C).
2. Bake:
   • Bake the cheesecake for 25 minutes at 325°F, then reduce the temperature to 300°F (150°C) and bake for an additional 50-55 minutes.
3. Cool Gradually:
   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes. This gradual cooling prevents the cheesecake from cracking.

Step 5: Chill and Serve

1. Chill the Cheesecake:
   • Once the cheesecake is at room temperature, remove it from the pan and refrigerate for at least 4 hours, or preferably overnight, to set fully.
2. Serve:
   • Slice and serve plain, or garnish with powdered sugar, fresh fruit, or a drizzle of honey.

Nutrition Facts (Per Serving, Approx. 8 Servings)

• Calories: 210
• Protein: 5g
• Carbohydrates: 18g
• Fat: 14g
• Sugar: 12g
• Fiber: 0g

FAQs

1. Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can be used for a lighter version.

2. What can I substitute for cream of tartar?
You can use an equal amount of lemon juice or white vinegar as a substitute.

3. Can I bake this without a water bath?
A water bath is crucial for the soft and moist texture of Japanese cheesecake. Without it, the cake may crack and become dense.

4. How do I know if the cheesecake is fully baked?
The cheesecake should be slightly jiggly in the center when you gently shake the pan.

Tips for Perfect Japanese Cheesecake

1. Ensure Room-Temperature Ingredients: This prevents the batter from curdling and helps create a smooth texture.
2. Don’t Overmix: Overmixing the batter can deflate the meringue and affect the cake’s fluffiness.
3. Prevent Cracking: Cool the cheesecake gradually in the oven with the door ajar.
4. Use a Water Bath: This ensures even baking and a moist texture.
5. Be Gentle with Folding: Use a spatula and a light hand when folding in the meringue to retain as much air as possible.

Enjoy!