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Japanese cheesecake, often referred to as "soufflé cheesecake," has taken the culinary world by storm with its light, airy texture and delicate flavor. Originating from Japan, this delightful dessert has become a favorite among dessert enthusiasts globally. Unlike traditional cheesecakes, which are denser and creamier, Japanese cheesecake offers an ethereal quality that melts in your mouth, making it a unique treat for any occasion.

Japanese Cheese Cake Recipe

Indulge in the light and airy delight of Fluffy Japanese Cheesecake! This soufflé-style dessert offers a melt-in-your-mouth texture and subtle sweetness, perfect for any occasion. With a unique blend of cream cheese, whipped egg whites, and light ingredients, it's a treat that stands apart from traditional cheesecakes. Discover its rich history, step-by-step baking guide, and creative serving ideas that will wow your guests! #JapaneseCheesecake #Baking #Desserts #FluffyCheesecake #Recipe #SweetTreats
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Ingredients
  

250g cream cheese, softened

50g unsalted butter, at room temperature

150ml milk

60g all-purpose flour

15g cornstarch

4 large eggs, separated

100g granulated sugar

1 tsp vanilla extract

A pinch of salt

Zest of 1 lemon (optional)

Instructions
 

Preheat your oven to 320°F (160°C). Prepare a 7-inch (18 cm) round cake pan by lining the bottom with parchment paper and greasing the sides.

    In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy. Add milk gradually and mix until well combined.

      Sift the flour and cornstarch into the mixture, then mix until there are no lumps. Add in the egg yolks (one at a time), vanilla extract, lemon zest (if using), and a pinch of salt. Mix until fully incorporated and smooth.

        In a separate bowl, whisk the egg whites until foamy. Gradually add the granulated sugar while whisking until stiff peaks form.

          Gently fold the egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.

            Pour the batter into the prepared cake pan and tap it gently on the counter to remove air bubbles.

              Prepare a water bath by placing the cake pan inside a larger pan, then fill the larger pan with hot water until it reaches halfway up the sides of the cake pan. This helps the cheesecake cook evenly.

                Bake in the preheated oven for about 50-60 minutes, or until the cake is set but still slightly jiggly in the center. Turn off the oven and leave the cake inside for an additional 15 minutes with the door slightly ajar.

                  Remove the cake from the oven and the water bath. Let it cool at room temperature for an hour, then refrigerate for at least 3 hours (or overnight) before serving.

                    Carefully run a knife around the edges of the pan to release the cake, then invert onto a serving plate. Slice and enjoy!

                      Prep Time: 30 minutes | Total Time: 5 hours (including cooling) | Servings: 8 slices