Description
Japanese cheesecake is a light and fluffy dessert that melts in your mouth, offering a perfect balance of creamy richness and delicate sweetness. With its unique jiggly texture, this delightful cake is an impressive treat for any occasion, whether you are celebrating a special event or enjoying a cozy night at home. Pair it with fresh fruit or chocolate sauce for an added touch of indulgence.
Ingredients
Scale
- 8 oz cream cheese
- 1/2 cup granulated sugar
- 3 large eggs (room temperature)
- 1/4 cup whole milk
- 2 tbsp unsalted butter (softened)
- 1/4 cup all-purpose flour (sifted)
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preheat oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper and grease the sides.
- In a mixing bowl, beat cream cheese and butter until smooth. Gradually add sugar until fluffy.
- Add eggs one at a time, mixing well after each addition. Then blend in milk and lemon juice.
- Sift together flour and cornstarch; gently fold into the batter until just combined.
- Pour batter into the prepared pan and place it in a larger baking tray filled with water for steam baking.
- Bake for about 60 minutes or until puffed and golden. Turn off the oven and let the cheesecake cool inside for an hour before removing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg