Japanese Fluffy Cheesecake

Edited and written by Catherine Cunningham. Published November 28th 2021. 

Original recipe by PickledPlum.com .

The J​​apanese 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: 

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Line a round cake pan with parchment paper.
  3. Beat the cream cheese and butter in a bowl and mix until soft, using a stand mixer.
  4. 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. 
  5. In a separate bowl, add egg whites and cream of tartar. Slowly add the remaining sugar slowly and mix until it forms peaks.
  6. Gently fold the egg white mixture into the cream cheese mixture. MAKE SURE NOT TO OVER MIX.
  7. 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.
  8. Bake in the oven for about 1 hour and 10 minutes, or until the top of the cake is golden brown.
  9. Turn the heat off and leave it in the oven until it reaches room temperature.
  10. Refrigerate for at least an hour before serving.

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