Japanese light cheese cakes

Japanese-Style Cheesecake: A Simple Recipe Guide

Japanese-style cheesecake, known for its light, airy texture and delicate balance of sweetness, is a beloved dessert worldwide. Here’s a concise guide to making it at home.

Ingredients:

- 150g cream cheese, softened

- 60g unsalted butter, melted

- 4 large eggs, separated

- 70g sugar (divided: 50g for batter, 20g for meringue)

- 50g cake flour or all-purpose flour, sifted

- 120ml milk

- 1 tsp vanilla extract

- Pinch of salt

Steps:

1. Prepare the batter: In a bowl, beat cream cheese until smooth. Add melted butter, milk, and vanilla, mixing well. In a separate bowl, whisk egg yolks with 50g sugar until pale, then fold into the cheese mixture. Sift in flour and fold gently until just combined.

2. Make meringue: In a clean, grease-free bowl, beat egg whites with salt until foamy. Gradually add 20g sugar, continuing to beat until stiff peaks form.

3. Combine: Gently fold one-third of the meringue into the cheese batter to lighten it, then fold in the remaining meringue in two batches, maintaining airiness.

4. Bake: Pour the batter into a 6-inch round cake pan lined with parchment paper. Preheat oven to 160°C (320°F). Place the pan in a larger baking dish filled with hot water (water bath). Bake for 50-60 minutes until the top is golden and a toothpick inserted comes out clean.

5. Cool: Let the cake cool in the oven with the door slightly ajar for 30 minutes, then transfer to a wire rack to cool completely. Chill for at least 4 hours before serving for the best texture.

Enjoy this melt-in-your-mouth treat with a cup of tea or fresh berries!