Description
A light and airy cheesecake that’s as pleasing to the eye as it is to the palate, resembling a cloud with its silky smooth texture.
Ingredients
Scale
- 3 large eggs
- 200g cream cheese
- 50g unsalted butter
- 100ml milk
- 1/4 cup sugar
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon lemon juice
- Powdered sugar for dusting
Instructions
- Preheat the oven to 170°C (340°F) and prepare a 7-inch round cake pan by lining it with parchment paper.
- Melt the cream cheese and butter together over a water bath or in the microwave, stirring until smooth.
- Add the milk to the cream cheese mixture and mix well.
- Separate the egg whites and yolks. Stir the egg yolks into the cream cheese mixture one at a time, mixing thoroughly after each addition.
- Sift together the flour, cornstarch, and salt, then mix into the cream cheese mixture until smooth.
- Beat the egg whites with the lemon juice until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
- Carefully fold the egg whites into the cream cheese batter in three increments.
- Pour the batter into the prepared cake pan and smooth the top.
- Place the cake pan in a larger baking dish and fill with hot water halfway up the sides of the cake pan.
- Bake for 25-30 minutes until the top is golden and a toothpick inserted comes out clean.
- Turn off the oven and leave the cake inside for an additional 15 minutes.
- Remove from the oven, let cool, and refrigerate for at least two hours before serving. Dust with powdered sugar before serving.
Notes
Serve with fruit compote or fresh berries. Can be frozen for up to a month.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 50mg