Description
This Irresistible Japanese Cheesecake is a light, cloudlike dessert that wobbles on your plate and melts in your mouth. Perfect for brunch or special occasions, it features a delicate balance of cream cheese, whipped egg whites, and a subtle touch of lemon zest, baked to a golden dome with a moist, airy texture.
Ingredients
Scale
Main Ingredients
- 6 large eggs, separated
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (60 ml) heavy cream or full-fat milk
- 4 tbsp (56 g) unsalted butter, cut into pieces
- 1/2 cup (60 g) cake flour
- 1 tbsp lemon zest (about 1 lemon)
- 1 1/2 tsp vanilla extract
- 1/3 cup (67 g) granulated sugar
- 2 tsp lemon juice (about 1/3 lemon)
For Serving and Garnish
- Powdered sugar for dusting
- Apricot jam, slightly warmed
- Fresh berries
- Sweetened whipped cream
Instructions
- Preheat oven and prepare pan: Preheat your oven to 320°F (160°C). Line an 8-inch springform pan with parchment paper to prevent sticking, then wrap the outside of the pan with foil to prevent water leakage during the water bath.
- Make cream cheese mixture: In a heatproof bowl set over simmering water (a double boiler), combine the softened cream cheese, unsalted butter, and heavy cream. Stir continuously until the mixture is completely smooth and melted, ensuring there are no lumps.
- Add egg yolks and dry ingredients: Remove the bowl from heat and whisk in the egg yolks until fully incorporated. Sift the cake flour into the mixture to avoid lumps, then carefully fold the flour in using a spatula until just combined. Add the lemon zest and vanilla extract with gentle folding.
- Whip egg whites: In a clean bowl, whip the separated egg whites until foamy. Gradually add the granulated sugar while continuing to whip until stiff peaks form, indicating the meringue is stable.
- Incorporate meringue into batter: Fold one-third of the meringue gently into the cream cheese batter to lighten it. Then carefully fold in the remaining meringue in two additions until the batter is homogenous and airy but without deflating the foam.
- Prepare water bath and bake: Pour the batter into the prepared springform pan. Place the pan into a larger roasting pan and add hot water until it comes halfway up the sides of the cake pan. This bain-marie (water bath) helps gently cook the cake and keep it moist. Bake in the preheated oven for 50 to 70 minutes until the cake is puffed, golden, domed on top, and still slightly jiggly in the center.
- Cool cake gradually: Turn off the oven and crack the oven door open. Let the cake cool inside the oven for 20 to 30 minutes to prevent sudden shrinkage. Then remove it and cool completely on a wire rack to room temperature.
- Finish and serve: Once cooled, dust the cake lightly with powdered sugar. Brush or glaze the top with warmed apricot jam for a beautiful shine and subtle sweetness. Serve slices with fresh berries and sweetened whipped cream alongside for a perfect presentation and added flavor contrast.
Notes
- Using room temperature ingredients helps achieve a smooth batter.
- Wrapping the springform pan with foil is essential to prevent water from leaking into the cake during the water bath.
- Be gentle when folding in the meringue to maintain its aeration, which is key to the cake’s light texture.
- The cake will have a slight jiggle when done; it firms up as it cools.
- Storing the cake in the refrigerator will keep it fresh for up to 3 days.
- Apricot jam adds a lovely glaze but can be substituted with any clear fruit glaze or omitted if preferred.
