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light-and fluffy Japanese cheesecake

light-and fluffy Japanese cheesecake

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Absolutely! Here’s an enticing and detailed article for your Light and Fluffy Japanese Cheesecake recipe:

🍰 Light and Fluffy Japanese Cheesecake: A Heavenly Treat That Melts in Your Mouth

If you’ve ever dreamed of a cheesecake that’s light as air yet rich in flavor, then Japanese Cheesecake is your dream come true. Unlike traditional cheesecakes, which are dense and heavy, Japanese cheesecake has a delicate, cloud-like texture that makes it irresistible. Known for its light, fluffy structure and subtle sweetness, this cheesecake has captured the hearts of dessert lovers worldwide.

Perfect for special occasions or simply as a treat for yourself, this Japanese Cheesecake is the epitome of elegance and indulgence. Let’s dive into how to create this heavenly dessert that will leave you craving more.

🍰 What You’ll Need:

Ingredients:

  • 1/2 cup (120g) cream cheese, softened
  • 1/4 cup (60ml) whole milk
  • 1/4 cup (60g) unsalted butter
  • 1/4 cup (50g) granulated sugar (for the batter)
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/4 cup (30g) all-purpose flour
  • 2 tablespoons (20g) cornstarch
  • 1/4 teaspoon cream of tartar
  • 1/4 cup (50g) granulated sugar (for the egg whites)
  • Powdered sugar (for dusting, optional)

Equipment:

  • 8-inch round cake pan (preferably a springform pan)
  • Electric mixer or hand whisk
  • Mixing bowls
  • Double boiler or a heatproof bowl
  • Parchment paper
  • A large roasting pan (for water bath)

🥄 How to Make Light and Fluffy Japanese Cheesecake:

1. Prepare the Cream Cheese Mixture:

  • Preheat your oven to 325°F (160°C).
  • Line the bottom and sides of your 8-inch round cake pan with parchment paper, ensuring it’s greased for easy removal after baking.
  • In a heatproof bowl, combine the cream cheese, milk, and butter. Place the bowl over a double boiler (or use a heatproof bowl on top of a pot with simmering water). Gently melt these ingredients together, stirring occasionally, until smooth and combined.
  • Remove from heat and allow the mixture to cool slightly. Once cooled, stir in the vanilla extract.

2. Mix the Dry Ingredients:

  • Sift together the all-purpose flour and cornstarch into a separate bowl. This ensures the dry ingredients are light and airy, contributing to the cake’s fluffy texture.

3. Prepare the Egg Yolks:

  • Separate the egg yolks from the whites and add the yolks to the cooled cream cheese mixture. Whisk them in thoroughly until well combined. Gradually add the sifted dry ingredients into the yolk mixture and mix until smooth.
  • Set the egg yolk and cream cheese mixture aside.

4. Whisk the Egg Whites:

  • In a clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Add the cream of tartar to stabilize the egg whites. Gradually add the remaining sugar (1/4 cup) while continuing to beat the egg whites on high speed until stiff peaks form. The egg whites should hold their shape when you lift the beaters.

5. Fold the Mixtures Together:

  • Gently fold the beaten egg whites into the cream cheese mixture using a spatula. Be careful not to deflate the egg whites. Work in three batches, folding gently to maintain as much air as possible.
  • When fully combined, the batter should be light and airy, wit

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