Instructions
Prepare the Cheesecake Batter
Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch round cake pan, then line the sides with parchment paper.
In a medium saucepan, combine the cream cheese, milk, and butter.
Cook over low heat, stirring constantly until the mixture is smooth and the cream cheese has completely melted.
Remove from the heat and allow it to cool slightly.
Mix the Egg Yolks
In a separate bowl, beat the egg yolks and granulated sugar together until the mixture becomes pale and creamy.
Add the lemon juice and mix well. Gradually sift in the flour and cornstarch, mixing until smooth.
Combine the egg yolk mixture with the cooled cream cheese mixture, stirring gently until fully incorporated.
Whip the Egg Whites
In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
Gradually add sugar and continue to beat until the meringue is glossy and firm.
Fold the Meringue
Gently fold the meringue into the cream cheese mixture in three additions, being careful not to deflate the batter.
Use a spatula to incorporate the meringue gently to maintain the airy texture.
Bake the Cheesecake
Pour the batter into the prepared cake pan and smooth the top.
Place the cake pan in a larger roasting pan, and pour hot water into the outer pan to create a water bath.
Bake the cheesecake in the preheated oven for 45-55 minutes, or until the top is golden and a skewer inserted comes out clean.
Cool and Serve
Turn off the oven and leave the cheesecake inside for 1 hour with the oven door slightly ajar.
Then remove the cheesecake from the oven, let it cool to room temperature, and refrigerate for at least 4 hours or overnight before serving.
Dust with powdered sugar before serving, if desired.
Tips for Perfect Japanese Cheesecake
Be Gentle with the Meringue
One of the key elements in achieving that light, fluffy texture is the meringue. When folding the meringue into the cream cheese mixture, be as gentle as possible.
Overmixing or stirring too vigorously will deflate the meringue, resulting in a denser cake.
Water Bath is Essential
Using a water bath is crucial to prevent the cheesecake from cracking and ensures even cooking.
The moisture in the oven helps to regulate the temperature, allowing the cheesecake to bake slowly and evenly, giving it a smooth, airy texture.
Variations
Matcha Japanese Cheesecake
For a unique twist, try incorporating matcha powder into your Japanese cheesecake.
Simply sift about 1-2 teaspoons of matcha powder into the dry ingredients (flour and cornstarch) to infuse the cake with a beautiful green tea flavor.
The slightly bitter matcha pairs wonderfully with the richness of the cream cheese.
Chocolate Japanese Cheesecake
For a chocolate-flavored version, melt 3 oz (85 g) of dark chocolate and fold it into the cream cheese mixture along with the egg yolk mixture.
This will give the cheesecake a rich, chocolatey taste while maintaining its fluffy texture.
You can also drizzle a bit of melted chocolate on top for decoration.
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