Description
This isn’t just cheesecake—it’s a gentle, jiggly, cloud-like dream. Soft, sweet, and delicately balanced, it’s perfect for special occasions or anytime you want to impress. Paired with powdered sugar and fresh strawberries, this Japanese classic is a slice of heaven.
Ingredients
7 tbsp butter
4 oz cream cheese (100 g)
½ cup milk (130 mL)
8 egg yolks
¼ cup flour (60 g)
¼ cup cornstarch (60 g)
13 large egg whites
⅔ cup granulated sugar (130 g)
Hot water (for baking)
Powdered sugar (for dusting)
1 pt strawberries (340 g), for serving
Instructions
Prep Oven: Preheat to 320°F (160°C). Line and grease a 9-inch round cake pan. Wrap the bottom with foil to make it water-bath safe.
Melt & Mix Base: Over low heat, melt butter, cream cheese, and milk. Stir until smooth. Let cool slightly.
Add Yolks & Dry Ingredients: Whisk in egg yolks one at a time, then sift in flour and cornstarch. Mix until smooth.
Whip Egg Whites: Beat egg whites until frothy. Gradually add sugar and beat to stiff peaks.
Combine: Gently fold egg whites into the yolk batter in thirds to keep the mixture light.
Bake in Water Bath: Pour into prepared pan. Place pan into a larger pan with 1 inch of hot water. Bake for 25 minutes, then lower oven to 285°F (140°C) and bake for another 55–60 minutes.
Cool Gradually: Turn off oven, crack door, and let cheesecake cool slowly to prevent collapse.
Serve: Dust with powdered sugar and serve with fresh strawberries.
- Prep Time: 25 minutes
- Cook Time: 85 minutes
- Category: dessert
Nutrition
- Calories: ~220
- Fat: ~12g
- Carbohydrates: ~20g
- Protein: ~8g