Cloud-Like Japanese Cheesecake
Cloud-Like Japanese Cheesecake
Cloud-Like Japanese Cheesecake
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
Preparing the Pan
Butter a 20 cm springform pan and wrap the base with aluminum foil to prevent leaks during the water bath.
Use two layers of foil for extra security.
Mixing Wet Ingredients
In a bowl, blend the cream cheese, milk, and melted butter until smooth. Add the lemon juice.
Ensure the mixture is lump-free.
Adding Dry Ingredients
Sift and incorporate the flour and cornstarch into the cheese mixture.
Fold gently to keep the mix airy.
Whipping Egg Whites
Beat the egg whites with the sugar until firm peaks form.
Add the sugar in three additions for better incorporation.
Folding Egg Whites
Gently fold the egg whites into the cheese mixture in three parts, careful not to deflate the mixture.
Use a spatula for a gentle up-and-over motion.
Baking in a Water Bath
Pour the batter into the prepared pan and place it in a larger pan filled with hot water. Bake at 320°F for 25 minutes, then reduce to 285°F for an additional 10 minutes.
The water should reach halfway up the sides of the pan.
Cooling the Cake
Allow the cake to cool in the turned-off oven with the door slightly ajar for an hour to prevent cracks.
This lets the cake stabilize gently.
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Frequently Asked Questions
3 questions about this recipe
Cracks often occur if the oven was opened too early or if the cake cooled too quickly.
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