Fail-Proof Japanese Cheesecake

Master the art of Japanese cheesecake with this easy, foolproof recipe! Achieve the signature airy texture and delicate sweetness with simple steps, perfect for any baker.

Ingredients:

7 oz cream cheese, softened
1/4 cup unsalted butter
1/2 cup milk
3 large eggs, separated
1/2 cup granulated sugar
1/2 cup cake flour, sifted
1/4 cup cornstarch, sifted
1/4 tsp cream of tartar

This melt-in-your-mouth cheesecake features a dreamy combination of richness and fluffiness, ideal for any occasion.

Directions:

Preheat Oven: Preheat to 320°F (160°C) and prepare a 7-inch round cake pan by lining the bottom with parchment paper. Wrap the outside of the pan in foil to prevent water seepage during the water bath.
Melt Ingredients: In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth and remove from heat. Let cool slightly.
Mix Batter: Whisk in egg yolks, then fold in the sifted cake flour and cornstarch until smooth.
Whip Egg Whites: In a separate bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat to stiff peaks.
Combine Mixtures: Gently fold the meringue into the cream cheese mixture in three batches, being careful not to deflate the batter.
Prepare Water Bath: Pour the batter into the prepared pan. Place the pan in a larger roasting pan and add hot water to the roasting pan, about halfway up the sides of the cake pan.
Bake: Bake for 50–60 minutes. Reduce the temperature to 300°F (150°C) and bake for an additional 10 minutes. Turn off the oven, leave the door slightly ajar, and let the cake cool for 15 minutes before removing it.
Cool and Serve: Let the cheesecake cool completely before removing it from the pan. Serve plain or with powdered sugar, fresh fruit, or whipped cream.