Description
A light and airy cheesecake that tastes like a cloud, perfect for those who want a comforting dessert that isn’t too heavy.
Ingredients
Scale
- 250 g cream cheese (room temperature)
- 50 g unsalted butter
- 100 ml whole milk
- 5 medium to large eggs (yolks and whites separated)
- 100 g granulated sugar (divided)
- 60 g cake flour
- 10 to 15 g cornstarch
- Juice and zest of half a lemon
- 1 tsp vanilla extract (optional)
- Pinch of cream of tartar or vinegar
- Pinch of salt
Instructions
- Preheat the oven to 320°F (160°C) and prepare an 8-inch round pan with parchment paper.
- Melt the butter and milk in a small pot, then whisk in the cream cheese until smooth.
- Cool slightly, then whisk in the egg yolks, cake flour, cornstarch, salt, vanilla, and lemon zest until combined.
- In another bowl, beat the egg whites and cream of tartar or lemon juice until foamy. Gradually add 100 g of sugar until soft peaks form.
- Fold one-third of the meringue into the batter to lighten it, then gently fold in the rest until no streaks remain.
- Pour the batter into the prepared pan and set it in a larger roasting pan filled with hot water.
- Bake for 20 minutes at 320°F (160°C), then reduce to 285°F (140°C) and bake for another 40-50 minutes until lightly golden and wobbly in the center.
- Turn off the oven, crack the door open, and cool for 15 minutes inside before transferring to a rack.
- Once cooled, refrigerate for at least 4 hours or overnight before serving.
Notes
Ensure all ingredients are at room temperature for a smooth batter. The cake is best served chilled.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg