If you’re a fan of cheesecake but want something lighter, Japanese cheesecake is the ideal choice. This delicate dessert combines the creaminess of classic cheesecake with the airiness of a soufflé, offering a melt-in-your-mouth experience. The subtle sweetness and hint of lemon make it a refreshing treat for any occasion.
Ingredients
- 3 eggs (separated into yolks and whites)
- 120 g (4 oz) white chocolate (melted)
- 120 g (4 oz) cream cheese (Philadelphia or similar)
- 3 tablespoons all-purpose flour
- Grated zest of half a lemon
For Serving:
- Powdered sugar for dusting
Instructions
Step 1: Prepare the Batter
Start by preheating your oven to 175°C (350°F). Line a 15 cm (6-inch) round cake pan with parchment paper and wrap the outside with aluminum foil to prevent water from seeping in during baking.
Melt the white chocolate in a heatproof bowl over simmering water, stirring until smooth. Let it cool slightly before mixing it with the cream cheese. Once combined, add the egg yolks and lemon zest, and whisk until the mixture is smooth.
In a separate bowl, beat the egg whites until stiff peaks form. Gradually fold the whipped egg whites into the chocolate and cream cheese mixture in three additions, being careful not to deflate the batter.
Step 2: Bake in a Water Bath
Pour the batter into the prepared cake pan, spreading it evenly. Place the pan in a larger baking dish or roasting tray. Fill the outer dish with hot water, ensuring it reaches about halfway up the sides of the cake pan.
Bake at 175°C for 15 minutes. Then, reduce the temperature to 160°C (320°F) and bake for another 15 minutes. Turn off the oven and leave the cake inside for an additional 15 minutes without opening the door.
Step 3: Cool and Serve
Remove the cake from the oven and water bath, and allow it to cool completely before removing it from the pan. Dust the top generously with powdered sugar before serving.
Tips for Success
- Egg Whites: Ensure your bowl and beaters are clean and grease-free before whipping the egg whites for the best volume.
- Water Bath: Wrapping the cake pan in foil is essential to prevent water from leaking in and ruining the cake’s texture.
- Double the Recipe: If you’d like a larger cake, simply double the ingredients. Adjust the baking time slightly to account for the larger size.
- Serving: This cake pairs wonderfully with fresh berries or a dollop of whipped cream for an extra indulgence.
Light, airy, and subtly sweet, this Japanese cheesecake is a delightful treat that’s perfect for any dessert table. Its elegant simplicity makes it a crowd-pleaser, whether you’re serving it to guests or enjoying a slice with your afternoon tea. Try it, and you might just find your new favorite cheesecake recipe!4o
