Description
Experience the bliss of Spring Japanese Cheesecake, a light and fluffy dessert that melts in your mouth. With its delicate sweetness and airy texture, this cheesecake is the perfect treat for any occasion—whether celebrating a special event or simply indulging on a weekday. Serve it plain or adorned with fresh fruit for an added touch of elegance.
Ingredients
Scale
- 8 oz soft cream cheese, room temperature
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1/2 cup whole milk
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1 tbsp lemon juice
- 1/2 cup cake flour, sifted
Instructions
- Preheat your oven to 320°F (160°C) and prepare an 8-inch round cake pan by lining it with parchment paper and greasing the sides.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth (about 3 minutes).
- Add the egg yolks one at a time, mixing at low speed until fully incorporated.
- Stir in the milk, vanilla extract, lemon juice, and baking powder until well combined.
- Gently fold in the sifted cake flour until no dry bits remain.
- In a separate bowl, whip the egg whites until stiff peaks form and gently fold them into the batter to maintain airiness.
- Pour the batter into the prepared pan, tap gently on the counter to release air bubbles, and bake for about 60 minutes or until lightly golden brown on top.
- Allow to cool completely before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 233
- Sugar: 12g
- Sodium: 198mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 145mg
Keywords: - For added flavor variations, consider incorporating lemon zest or matcha powder into the batter. - Store leftovers in the refrigerator for up to three days; enjoy chilled without reheating for best taste.