Spring Japanese Cheesecake
Spring Japanese Cheesecake is a light and airy dessert that feels like a fluffy cloud on your plate. With its delicate sweetness and subtle tanginess, this cheesecake offers a delightful experience reminiscent of a soufflé. Perfect for spring gatherings or any occasion that calls for joy, this visually stunning treat will have everyone eager for seconds.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 8 oz softened cream cheese
- 3/4 cup granulated sugar
- 4 large eggs
- 1/4 cup whole milk
- 2 tbsp fresh lemon juice
- 1/2 cup sifted all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 320°F (160°C) and line an 8-inch round cake pan with parchment paper.
- In a bowl, beat softened cream cheese until smooth. Gradually add sugar, mixing well.
- Add eggs one at a time, blending thoroughly after each addition.
- Gently fold in sifted flour, cornstarch, baking powder, and salt.
- Stir in milk and lemon juice until smooth.
- Pour batter into the prepared pan placed inside a larger pan filled with hot water. Bake for about 60 minutes or until golden brown.
- Cool slowly in the oven with the door ajar for an hour, then refrigerate for at least four hours before serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 162
- Sugar: 10g
- Sodium: 154mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 109mg
Keywords: For added flavor variations, consider incorporating matcha powder or lemon zest into the batter. Store leftovers in an airtight container in the fridge for up to three days.