Description
A light and fluffy Japanese cheesecake that melts in your mouth.
Ingredients
Scale
- 1 cup cream cheese
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup milk
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 320°F (160°C).
- Grease a round cake pan and line the bottom with parchment paper.
- In a bowl, mix cream cheese, butter, and sugar until smooth.
- Add milk and lemon juice. Mix well.
- Separate the eggs. Add egg yolks to the mixture and blend.
- Sift flour and salt into the mixture. Combine until smooth.
- In a separate bowl, beat egg whites until soft peaks form.
- Gently fold the egg whites into the cream cheese mixture.
- Pour the batter into the prepared pan.
- Bake in a water bath for 60 minutes.
- Let it cool before removing from the pan.
Notes
- Use room temperature ingredients for best results.
- Allow the cheesecake to chill in the fridge before serving.
- Top with powdered sugar or fresh fruit if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Japanese cheesecake, fluffy cheesecake, dessert recipes