Fluffy Japanese Cheesecake (日式芝士蛋糕)

Tutorial video

Ingredients (7)

• 100 g cream cheese
• 76 g milk
• 35 g unsalted butter
• 35 g all‑purpose flour
• 38 g egg yolks
• 78 g egg whites
• 40 g granulated sugar

Nutrition (per serving)

Calories

1070 kcal

Carbohydrate

76 g

Protein

25 g

Fat

73 g

Fiber

1 g

Sodium

370 mg

Calcium

190 mg

Potassium

200 mg

Iron

0.1 mg

Zinc

0.5 mg

Magnesium

10 mg

Cholesterol

550 mg

Instructions

• Preheat oven to 150°C.
• Place cream cheese, milk, and butter in a heatproof bowl and double‑boil, whisking until smooth.
• Stir in the all‑purpose flour until fully incorporated.
• Add the egg yolks and mix briefly.
• In a clean bowl, beat the chilled egg whites until foamy, then add sugar and continue beating to soft peaks.
• Divide the beaten egg whites into two portions.
• Gently fold one portion of the egg whites into the cheese mixture with a spatula.
• Fold in the remaining egg whites, being careful not to deflate the batter.
• Spray a 6‑inch (15 cm) springform pan with cooking oil on all sides.
• Pour the batter into the prepared pan and smooth the top.
• Set a larger baking tray on the oven rack, pour hot water into the tray until it reaches about 1 inch (2.5 cm) high, creating a water bath.
• Bake for 20 minutes with the oven door closed.
• Open the door slightly (about 1.5 cm) and bake for another 25 minutes.
• Rotate the pan, keep the door slightly ajar, and bake for a final 25 minutes until the top is lightly golden.
• Remove the cake from the water bath, let it cool in the pan, then refrigerate before unmolding.