Edited and written by Catherine Cunningham. Published November 28th 2021.
Original recipe by PickledPlum.com .
The Japanese fluffy cheesecake was created by the Japanese chef Tomotaro Kuzuno. He loved the classic look of the original cheesecake, and wanted the fluffiness of a soufflé, which is exactly what he created.
Coining the Japanese technique of whisking the egg whites separately before incorporating them into a traditional cheesecake batter, bloomed the creamy fluffy texture and taste.
When I first made it I forgot all about the water bath needed underneath the cheese cake, but take two I absolutely made sure I didn’t forget. The water bath ensures the top won’t crack as well as enforce a very creamy cake. I would definitely make this again over a normal cheesecake, I love that there isn’t a crust!
Ingredients:
8 ounces pack cream cheese, room temperature
4 tablespoons of unsalted butter, room temperature
¼ cup of milk
1/2 cup of granulated sugar
5 tablespoons of all-purpose flour, sifted
4 large eggs, separated
1 tablespoon of fresh lemon juice
1 teaspoon of vanilla extract
1/4 teaspoon of cream of tartar
Instructions:
- Preheat the oven to 325 degrees Fahrenheit.
- Line a round cake pan with parchment paper.
- Beat the cream cheese and butter in a bowl and mix until soft, using a stand mixer.
- One by one, add the milk, 1/4 cup sugar, flour, the egg yolks, lemon juice and then vanilla extract. Mix thoroughly and set aside, watch out for the texture of the batter.
- In a separate bowl, add egg whites and cream of tartar. Slowly add the remaining sugar slowly and mix until it forms peaks.
- Gently fold the egg white mixture into the cream cheese mixture. MAKE SURE NOT TO OVER MIX.
- Pour mixture in the cake pan and place it on top of a rectangular baking tray about 2 to 3 inches deep. Make sure to pour enough water into the tray to be half full.
- Bake in the oven for about 1 hour and 10 minutes, or until the top of the cake is golden brown.
- Turn the heat off and leave it in the oven until it reaches room temperature.
- Refrigerate for at least an hour before serving.
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