Description
Spring Japanese Cheesecake is a light and fluffy dessert that will transport your taste buds to a springtime paradise. This soufflé-style cake combines creamy cream cheese with airy egg whites, creating a delightful treat that feels like biting into a cloud. Perfect for brunch gatherings or cozy family dinners, each slice is a celebration of sweetness and texture that leaves everyone smiling.
Ingredients
Scale
- 4 large eggs (room temperature)
- 8 oz cream cheese (full-fat)
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour (sifted)
- 1 tsp vanilla extract
- 2 tbsp cornstarch
Instructions
- Preheat oven to 320°F (160°C) and line a 9-inch round cake pan with parchment paper.
- Create a water bath by placing a larger baking dish filled with hot water on the bottom rack of the oven.
- Beat eggs and sugar in a large bowl until pale and frothy, about 5 minutes.
- In a saucepan over low heat, melt cream cheese, butter, and milk until smooth.
- Gently fold the melted mixture into the egg mixture, then add sifted flour and cornstarch gradually.
- Pour batter into the prepared pan and bake for 45-50 minutes, until golden brown but still jiggly in the center.
- Turn off the oven and leave the door ajar to cool gradually; refrigerate for at least four hours before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 8g
- Sodium: 178mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 98mg