Japanese cheesecake (light and airy)

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Snacks

8 servings

Easy

50 min

262 Kcal

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You won't be able to resist our Japanese cheesecake! Easy to make, light, airy, and fluffy... you'll simply feel like you're biting into a cloud :-) With incomparable softness, this recipe will delight both young and old at dessert time. Follow the guide! We explain everything step by step below ↓ ↓

Ingredients

• 250 g cream cheese (like Philadelphia)
• 125 g sugar
• 50 g flour
• 20 g corn starch
• 90 ml milk
• 40 g butter
• 5 eggs
• a pinch of salt
• 1/2 teaspoon liquid vanilla (or 1 packet of vanilla sugar)

Materials

• 18 cm round cake pan

Preparation

• Mix the cream cheese, sugar, salt, and vanilla together with an electric whisk.
• Add the flour and corn starch, and mix well. Separate the egg whites from the yolks. Add the yolks to the mixture, along with the milk, and mix well.
  
• Then add the melted butter and incorporate it well into the batter. Whisk the egg whites until stiff peaks form.
• Gently fold in the egg whites, lifting the mixture from underneath to avoid breaking them. This step may take some time to incorporate the egg whites into the mixture as much as possible.
  
• Pour this mixture into a previously buttered cake pan. Place the pan in a deep baking tray and pour boiling water into it.
• Bake for 35 minutes at 320°F (160°C). Avoid using the convection setting, and prefer bottom heat if possible.
  
• Wait a long time for the cheesecake to cool completely before unmolding. And there you have it, your Japanese cheesecake is ready!

Observations

Flavor: you can replace the vanilla with another flavor of your choice.

PetitChef_Official

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