Description
Japanese Cheesecake is a light, fluffy, and airy dessert combining the richness of cream cheese with a delicate sponge texture. This soufflé-style cheesecake is subtly sweet with a hint of lemon and vanilla, finished with a glossy apricot glaze.
Ingredients
Units
Scale
- Oil spray
- 6 large eggs, separated
- 16 oz cream cheese
- 4 tablespoons unsalted butter
- 1 cup sugar, divided in half
- 1 cup heavy cream
- 2/3 cup cake flour (or all-purpose flour as alternative)
- 1 lemon, zest and juice
- 2 teaspoons vanilla bean paste or vanilla extract
- 1/8 teaspoon fine sea salt or 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon cream of tartar
- 2 tablespoons apricot jam (for glaze)
- 2 teaspoons hot water (for glaze)
Instructions
- Preheat oven to 320°F (160°C). Spray and line a 9-inch springform pan with parchment paper.
- In a heatproof bowl, combine cream cheese and butter. Melt gently over simmering water until smooth.
- Remove from heat and whisk in half the sugar, heavy cream, lemon zest, lemon juice, vanilla paste, and salt until smooth.
- Whisk in egg yolks one at a time, then sift in the cake flour and fold gently until combined.
- In a separate bowl, beat egg whites and cream of tartar until foamy. Gradually add the remaining sugar and beat to stiff peaks.
- Gently fold the egg whites into the cream cheese mixture in three additions, careful not to deflate the batter.
- Pour batter into prepared pan. Place pan inside a larger half-sheet pan and fill the outer pan with hot water halfway up the springform pan (water bath).
- Bake for about 60-70 minutes until the top is golden and a toothpick inserted comes out clean.
- Turn off oven, leave the cheesecake inside with the door slightly open for 15 minutes to prevent cracking.
- Remove from oven and cool completely on a wire rack.
- For the glaze, heat apricot jam with hot water until melted and smooth.
- Brush glaze over cooled cheesecake before serving.
Notes
- Use cake flour for a lighter texture; all-purpose flour can be used but the texture will be denser.
- Ensure egg whites are beaten to stiff peaks for maximum fluffiness.
- Water bath is essential for even baking and preventing cracks.
- Cooling gradually helps maintain the cheesecake’s delicate texture.
- Use fresh lemon zest for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg