Japanese Cheesecake is unlike the dense, rich cheesecakes you might be familiar with. Instead, it’s a delicate dessert with a fluffy, jiggly texture that melts in your mouth. Achieving this cake’s signature texture involves careful mixing and baking, but the result is well worth the effort. Let’s dive into this recipe and make your own soft and airy cheesecake.
Ingredients
For the Cheesecake:
- 4 oz (120 g) cream cheese, softened
- 3 tablespoons unsalted butter
- 1/4 cup (60 ml) whole milk
- 1/4 cup (35 g) all-purpose flour
- 2 tablespoons (15 g) cornstarch
- 3 large eggs, separated
- 1/4 cup (50 g) granulated sugar (for the meringue)
- 1/4 cup (50 g) granulated sugar (for the batter)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar (optional, for stabilizing the meringue)
- Powdered sugar, for dusting (optional)
Instructions
Step 1: Prepare the Ingredients
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