Japanese cheesecake (light and airy)

Name: Japanese cheesecake (light and airy)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: En
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)

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Snacks

8 servings

Easy

50 min

262 Kcal

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

Preparation15 min

Cook time35 min

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!