How do I know if the Japanese Fluffy Cheesecake is done?

You can test if the Japanese Fluffy Cheesecake is done by inserting a toothpick in the center of the cheesecake. If the toothpick comes out clean, the cheesecake is done.

Can I freeze the Japanese Fluffy Cheesecake?

Yes, you can freeze the Japanese Fluffy Cheesecake if you store it properly. Wrap the cheesecake in plastic wrap and place it in an airtight freezer bag.

Can I substitute the Japanese Fluffy Cheesecake with other ingredients?

No, the airy texture of the Japanese Fluffy Cheesecake is due to the specific combination of ingredients, including cream cheese. So it's best not to substitute these.

Japanese fluffy cheesecake

Name: Japanese fluffy cheesecake
Cook time: 2 h
Total time: 2 h
Yield: 8P
Ingredients: 265 g cream cheese; 210 ml milk; 65 g soft butter; 1 tbsp lemon juice; 150 g fine sugar; 7 eggs; 25 g cornstarch; 65 g flour; 1 pinch of salt; All ingredients must be at room temperature, not from the fridge!; What powdered sugar for on top

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The texture of this cheesecake is lighter than the American one, less sweet, and a bit bouncy. Really delicious. Discover the recipe here.

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Ingredients

What do you need?

Quantity: 8P

265 g cream cheese
210 ml milk
65 g soft butter
1 tbsp lemon juice
150 g fine sugar
7 eggs
25 g cornstarch
65 g flour
1 pinch of salt
All ingredients must be at room temperature, not from the fridge!

What powdered sugar for on top

265 g cream cheese
210 ml milk
65 g soft butter
1 tbsp lemon juice
150 g fine sugar
7 eggs
25 g cornstarch
65 g flour
1 pinch of salt
All ingredients must be at room temperature, not from the fridge!

What powdered sugar for on top

Preparation method

How do you make this?

Preheat the oven to 160°C.

Grease your baking pan and line it with a suitably cut circle of baking paper on the bottom and squares of baking paper against the sides. This way, it is lined all around and comes out easily.

Put cream cheese, milk, and butter in your mixing bowl and set your device to gently warm or chocolate melting option.

Stir everything well until smooth and pour into a large bowl.

Mix flour, salt, and cornstarch together and whisk them in firmly until you have a smooth dough with no lumps visible.

Beat the yolks with half of the sugar and lemon juice for 5 minutes until fluffy.

Mix into the cream cheese, also beat the egg whites with the other half of the sugar. Definitely degrease that mold first with a drop of vinegar.

Then carefully fold in the whipped egg whites in 2 batches. There should be no clouds left in it.

Pour the mixture into your baking pan. This will be cooked au bain-marie, so place it in a roasting pan or larger dish with 1-2 cm of water in it.

Bake for about an hour and a quarter.

Turn off the oven and let it sit for another 15 minutes in the oven with the door open.

Remove from the oven, place a plate on top, let it sit for 5 minutes, and turn it over.

Dust with powdered sugar

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