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Japanese cheesecake, often referred to as "soufflé cheesecake," has taken the dessert world by storm with its unique characteristics that set it apart from traditional cheesecakes. This delightful treat is known for its ethereal, airy texture and subtle sweetness, making it a favorite among dessert lovers. Unlike its denser Western counterpart, Japanese cheesecake is incredibly light, almost like a fluffy cloud, yet it retains the rich flavor of cream cheese. This dessert’s appeal lies not only in its taste but also in its visually stunning presentation, which has captured the hearts of bakers and food enthusiasts alike.

Super Fluffy Japanese Cheesecake – A Viral Hit!

Discover the art of making a Heavenly Light Japanese Cheesecake with this step-by-step guide. Known for its airy, souffle-like texture and subtle sweetness, this delightful dessert is a must-try for any baking enthusiast. From selecting the right ingredients to mastering the perfect baking techniques, this article walks you through creating a stunning cheesecake that will impress your loved ones. Enjoy a slice of culinary tradition and elevate your dessert game!
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Ingredients
  

For the cheesecake batter:

250g cream cheese, softened

50g unsalted butter

3 large eggs, separated

80g granulated sugar (divided into 50g and 30g)

60ml whole milk

1 tsp vanilla extract

40g cake flour

10g cornstarch

A pinch of salt

1/4 tsp cream of tartar (optional, for stabilizing egg whites)

For the baking:

Boiling water (for the water bath)

Powdered sugar (for dusting, optional)

Instructions
 

Prepare the Baking Pan: Preheat your oven to 160°C (320°F). Grease a 7-inch (18 cm) round cake pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.

    Melt Cream Cheese Mixture: In a heatproof bowl, combine the softened cream cheese and butter. Place the bowl over a pot of simmering water (double boiler) and stir occasionally until melted and smooth. Remove from heat, and let it cool slightly.

      Combine Wet Ingredients: Once the cream cheese and butter have cooled, whisk in the egg yolks (3 yolks), whole milk, and vanilla extract until completely combined.

        Incorporate Dry Ingredients: Sift together the cake flour, cornstarch, and a pinch of salt. Gently fold the dry mixture into the cream cheese mixture until no lumps remain.

          Whip Egg Whites: In a clean bowl, beat the egg whites using an electric mixer on medium speed until foamy. Add cream of tartar (if using) and continue whipping while gradually adding the 50g of granulated sugar until stiff peaks form. This should take about 4-5 minutes.

            Combine Mixtures: Gently fold 1/3 of the whipped egg whites into the cream cheese batter to lighten it. Then, carefully fold in the remaining egg whites in two more additions, being cautious not to deflate the batter.

              Prepare for Baking: Pour the cheesecake batter into the prepared cake pan. Smooth the top gently with a spatula. Place the pan inside a larger baking dish and carefully pour boiling water into the bottom dish until it reaches halfway up the sides of the cake pan.

                Bake: Bake in the preheated oven for 50-60 minutes, or until the center is set but still jiggles slightly. The top should be lightly golden and a toothpick inserted into the center should come out clean (or with a few moist crumbs).

                  Cool Gradually: Turn off the oven and leave the cheesecake inside for about 15 minutes with the door slightly ajar. This prevents sudden temperature changes, which can cause the cake to collapse.

                    Chill: Remove the cheesecake from the water bath and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.

                      Serve: Carefully remove the cheesecake from the pan using a spatula. Dust the top with powdered sugar if desired, slice, and enjoy the soft, fluffy texture and delightful flavor!

                        Prep Time, Total Time, Servings: 30 minutes | 8 hours (includes chilling) | 8 servings