The perfect cheesecake is one that you can keep eating without worrying about calories. Wishful thinking? Instead of the rich cheesecake type, opt for the lightweight, fluffy type like this Japanese version. This classic Japanese cheesecake is so light and soft that you can enjoy it at any time of the day (yes! Dessert for breakfast!) – making it the perfect cake for any occasion.
- 250 g (1 block) Cream Cheese
- 6 egg yolks
- 140 g caster sugar
- 60 g unsalted butter
- 100 ml full cream milk
- 1 tbsp lemon juice
- 60 g cake flour
- 20 g corn flour
- 1/4 tsp salt
- 2 tsps vanilla extracts
- 6 egg whites
- 1/4 tsp cream of tartar
Pre-heat oven to 200 C (Top and bottom heat, no fan force).
Spray a 24 centimetres in diameter spring form pan with non-stick spray or coat with butter and flour, line bottom with baking paper.
Whisk cream cheese till smooth over a warm water bath.
Add yolks and whisk.
Add half the sugar (70 grams) and whisk.
Warm milk and butter in microwave or stove, whisk into batter.
Add vanilla, salt, lemon juice and whisk.
Remove from water bath, sift flour and fold into mixture.
Whisk whites at low speed till foamy.
Add cream of tartar and beat at high speed till bubbles become very small but still visible.
Gradually add sugar and beat till just before soft peaks form.
Fold whites into batter 1/3 at a time.
Pour into cake pan and tap the pan on the counter to release air bubbles.
Wrap foil around bottom of pan and place on baking tray filled with some hot water. Bake on the bottommost rack in a preheated 200 degree Celsius oven (top and bottom heat, no fan force) for 35 minutes.
Open the door of the oven slightly at the end of the baking for 10 minutes for cake to cool.
Flip over into a pan, remove baking paper and flip back onto serving plate.