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Fluffy Japanese-Style Cheesecake Recipe
Delightfully light, delicately sweet, and wonderfully fluffy, the Japanese-Style Cheesecake—also known as a “jiggly” cheesecake—has captivated dessert lovers worldwide. With its cloud-like texture and gentle flavors, this cheesecake is as enchanting to look at as it is delicious to eat. Our recipe provides a step-by-step guide to help you create a perfect Japanese cheesecake that achieves the ideal balance of texture, flavor, and appearance.
Introduction to Fluffy Japanese-Style Cheesecake
Unlike traditional Western cheesecakes, which are rich and dense, the Japanese version combines elements of sponge cake and cheesecake. Originating in Japan in the 1980s, this dessert has become internationally popular for its unique, airy texture. Achieved by folding whipped egg whites into a creamy batter and baking it in a water bath, this cheesecake’s lightness and bounce make it a true showstopper. Serve it as a lovely finish to any meal or as a special treat for family and friends.
Ingredients for Fluffy Japanese-Style Cheesecake
To make this cheesecake, it’s essential to gather high-quality ingredients and follow the steps carefully to achieve the right texture and taste.
Ingredients
For the Cheesecake Batter
- 1 cup (8 oz) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for a slight tang)
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