Fluffy Cloud Japanese Cheesecake
This Fluffy Cloud Japanese Cheesecake is an exquisite dessert that combines the creaminess of cream cheese with the lightness of a soufflé. Infused with a hint of lemony freshness, this cake is baked to perfection in a water bath, giving it a beautifully golden exterior and a melt-in-your-mouth texture. Perfect for sharing on special occasions or indulging in a cozy evening at home, this delectable cheesecake will delight your taste buds and impress your friends. Enjoy the delightful experience of making this airy, cotton-soft dessert that embodies the essence of Japanese confectionery art.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Extra finely granulated sugar
5 ounces (Measure out the sugar.)
Egg whites
6 (Separate egg whites from yolks.)
Egg yolks
6 (Separate from whites.)
Cream of tartar
1/4 teaspoon (Measure out the cream of tartar.)
Butter
2 ounces (Melt the butter.)
Cream cheese
9 ounces (Let the cream cheese soften before melting.)
Fresh milk
3 fluid ounces (Measure out the milk.)
Lemon juice
1 tablespoon (Freshly squeeze the lemon.)
Cake flour or superfine flour
2 ounces (Sift before use.)
Cornstarch
1 ounce (Measure out the cornstarch.)
Salt
1/4 teaspoon (Measure out the salt.)
Instructions
1
Preheat the oven to 325°F (160°C).
2
Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides with greaseproof baking paper or parchment paper. Ensure that the pan is water-tight if using a springform pan, as this cake is baked in a water bath.
3
In a double boiler, melt the cream cheese, butter, and milk together until smooth. Remove from heat and let cool slightly.
4
Once slightly cooled, fold in the sifted cake flour, cornstarch, egg yolks, and lemon juice. Mix until fully combined and no lumps remain.
5
In a separate bowl, whisk the egg whites with the cream of tartar until foamy. Gradually add the extra finely granulated sugar, continuing to whisk until soft peaks form.
6
Gently fold the egg white mixture into the cream cheese mixture in three additions. Be careful not to over-mix; a few streaks of egg white should remain.
7
Pour the batter into the prepared cake pan, smoothing the top as needed.
8
Prepare a water bath by placing the cake pan into a larger roasting pan before filling with hot water until it reaches halfway up the sides of the cake pan.
9
Bake for 1 hour and 10 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
10
Turn off the oven and leave the cheesecake inside for an additional 30 minutes to allow it to cool slowly.
11
Remove from the oven and water bath, then let it cool to room temperature before refrigerating for at least 4 hours before serving to allow it to set.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Fluffy Cloud Japanese Cheesecake?
It is an exquisite dessert that combines the creaminess of cream cheese with the lightness of a souffle, featuring a hint of lemon and a melt-in-your-mouth texture.
What oven temperature is required?
The oven should be preheated to 325 degrees Fahrenheit or 160 degrees Celsius.
What size cake pan should be used?
An 8-inch round cake pan is recommended for this recipe.
How many eggs are needed for this cheesecake?
The recipe requires 6 eggs, with the yolks and whites separated.
How much cream cheese is used?
You will need 9 ounces of cream cheese, which should be softened before melting.
Why is a water bath used?
The water bath ensures the cake is baked with gentle, even heat, giving it a soft texture and preventing the top from cracking.
What is the purpose of cream of tartar?
It is whisked with the egg whites to help them become foamy and stabilize them until soft peaks form.
How long does the cheesecake bake?
The cake bakes for 1 hour and 10 minutes, followed by 30 minutes of cooling inside the turned-off oven.
Why leave the cheesecake in the oven after turning it off?
Allowing it to cool slowly inside the oven for 30 minutes prevents the cake from collapsing due to a sudden temperature change.
How much butter is included in the recipe?
The recipe calls for 2 ounces of butter to be melted with the cream cheese and milk.
What type of flour is best for this recipe?
Use 2 ounces of cake flour or superfine flour, and ensure it is sifted before use.
How much sugar is required?
The recipe uses 5 ounces of extra finely granulated sugar.
What kind of milk should I use?
The recipe requires 3 fluid ounces of fresh milk.
How much lemon juice is added?
Add 1 tablespoon of freshly squeezed lemon juice to the batter.
Why is cornstarch added to the batter?
One ounce of cornstarch is used to help provide structure to the cake while maintaining its light, airy texture.
What consistency should the egg whites reach?
The egg whites should be whisked until they form soft peaks.
How should the egg whites be folded into the batter?
Gently fold the egg white mixture into the cream cheese mixture in three separate additions, leaving a few streaks of egg white.
How do I prepare the cake pan?
Lightly grease the pan and line the bottom and sides with parchment paper, ensuring it is water-tight.
How high should the water in the water bath be?
Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
Is salt used in this recipe?
Yes, 1/4 teaspoon of salt is measured out for the ingredients.
How long should the cake chill before serving?
The cheesecake should be refrigerated for at least 4 hours after cooling to room temperature to allow it to set.
Can I use a springform pan?
Yes, but you must ensure it is water-tight to prevent water from entering during the water bath baking process.
What should I do if the batter has lumps?
Ensure the cream cheese, butter, and milk are melted until smooth and the flour is sifted before mixing.
What is the final texture of the cheesecake?
The texture is cotton-soft, airy, and souffle-like, characteristic of Japanese confectionery.
How many ingredients are in the total recipe?
There are 11 ingredients used in this recipe.
Is the lemon flavor very strong?
No, it is intended to be a hint of lemony freshness that complements the cream cheese.
How do I know the cake is finished baking?
The top should be lightly golden and a toothpick inserted into the center should come out clean.
What should I use to melt the cream cheese?
Use a double boiler to melt the cream cheese, butter, and milk together until smooth.
Why should I not over-mix the egg whites?
Over-mixing can deflate the air in the egg whites, resulting in a cake that is not as light and fluffy.
Can I substitute the cake flour?
Cake flour is preferred for the softest texture, but superfine flour is also an acceptable option.