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Dive into the enchanting realm of Japanese baking with the Super Fluffy Japanese Cheesecake, a dessert that has captured the hearts and taste buds of people around the world. Often referred to as "soufflé cheesecake," this dessert is celebrated for its airy, cloud-like texture and subtle sweetness, setting it apart from traditional cheesecakes. The appeal of this cheesecake lies in its delicate balance of flavors and the almost ethereal mouthfeel it delivers with every bite. Whether you’re hosting a special gathering or simply indulging in a personal treat, this cheesecake is sure to impress.

Super Fluffy Japanese Cheesecake – A Viral Hit!

Discover the light and airy world of Super Fluffy Japanese Cheesecake, a delightful dessert that's captivating taste buds globally. Known for its cloud-like texture and subtle sweetness, this cheesecake is a perfect blend of traditional Japanese baking and Western influences. This guide provides everything you need to recreate this delicacy at home, including key ingredients, step-by-step instructions, and tips to ensure your cheesecake impresses everyone at your next gathering. Enjoy the sweetness of success in your baking journey!
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Ingredients
  

8 oz (225g) cream cheese, softened

1/2 cup (120ml) milk

1/4 cup (50g) granulated sugar (for the cheesecake mixture)

4 large eggs, separated

2 tablespoons (30g) unsalted butter, melted

1 teaspoon vanilla extract

1/4 cup (30g) all-purpose flour

2 tablespoons (15g) cornstarch

1/4 teaspoon salt

1/4 cup (30g) granulated sugar (for egg whites)

Powdered sugar, for dusting (optional)

Instructions
 

Preheat and Prepare the Pan: Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.

    Cheese Mixture: In a large mixing bowl, combine the softened cream cheese and milk. Use an electric mixer to beat until smooth and creamy, with no lumps remaining.

      Incorporate Egg Yolks: Add in the melted butter, sugar (1/4 cup), and vanilla extract, mixing until well combined. Then, add the egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next.

        Sift Dry Ingredients: Sift together the flour, cornstarch, and salt. Gradually add this dry mixture to the cream cheese mixture, mixing until just combined and smooth.

          Whip Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar (1/4 cup) and continue to beat until stiff peaks form.

            Fold in Egg Whites: Gently fold the whipped egg whites into the cheese mixture in three additions. Be careful not to deflate the batter; use a large spatula and a gentle motion to combine until no streaks remain.

              Prepare Water Bath: Place the filled cake pan inside a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the cheesecake pan. This will create a steam environment and help the cheesecake rise.

                Bake: Bake in the preheated oven for about 55-60 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 15 minutes.

                  Cool Down: Remove the cheesecake from the water bath and let it cool at room temperature for about 30 minutes. Then, refrigerate for a minimum of 4 hours, preferably overnight, to fully set.

                    Serve: Once chilled, remove from the pan, dust with powdered sugar if desired, and slice to serve. Enjoy the super fluffy texture and delicate flavor of this Japanese cheesecake!

                      Prep Time: 30 minutes | Total Time: 5 hours | Servings: 8