Spongy Japanese Cheesecake

May 16, 2023May 16, 20230 4
Soft, fluffy, and flavorful Spongy Japanese Cheesecake
in Dessert

Prep

20 min

Cook

70 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 package cream cheese , cubed
1/2 cup milk
3 tablespoons unsalted butter
10 tablespoons cake flour
2 tablespoons cornstarch
6 egg yolks
1 tablespoon fresh lemon juice
6 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
10 tablespoons superfine sugar

Nutrision Information

Servings Per Recipe
8
Calories
320
Sugar
12g
Fat
19g
Spongy Japanese cheesecake is a light, fluffy, and spongy take on traditional cheesecake recipes. This version is less rich and has a melt-in-your-mouth texture, thanks to a unique technique used to prepare the batter. Japanese cheesecake is also less sweet than most western-style cheesecakes, making it a perfect dessert for those who prefer less sugary treats. It is typically served at special occasions such as weddings, but it's also a popular dessert in Japan year-round. The spongy texture and rich flavor make it a great dessert for entertaining guests or as a special treat for yourself.

Instructions

1.Preheat the oven to 320F.
2.In a saucepan, melt together the cream cheese, milk, and butter over low heat. Stir in the cake flour and cornstarch until well combined and smooth.
3.In a separate bowl, whisk the egg yolks with the lemon juice. Add the egg yolk mixture to the cream cheese mixture and mix until fully incorporated.
4.In a clean bowl, beat the egg whites with cream of tartar and salt until stiff peaks form. Gradually add in the sugar while continuing to whisk until glossy peaks form.
5.Gently fold the egg white mixture into the cream cheese mixture until fully incorporated.
6.Pour the mixture into a greased and lined 8-inch cake pan.
7.Place the cake pan into a water bath and bake for 60-70 minutes or until a skewer inserted into the center comes out clean.
8.Allow the cake to cool completely before removing it from the pan and serving.

PROS

This recipe for Spongy Japanese cheesecake yields a light, fluffy, spongy, and melt-in-your-mouth texture, unlike other cheesecakes.

It is lower in calories than traditional cheesecake recipes and also contains less sugar.

CONS

The recipe requires separate melting of cream cheese and butter which can be an extra step.

The cheesecake comes out sponge-like which may not be for everyone’s liking.

HEALTH & BENEFITS

This recipe for Spongy Japanese Cheesecake uses less sugar and is also lower in calories compared to traditional cheesecake recipes.
It is also a good source of protein, calcium, vitamin A, and vitamin C.

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