Fluffy Japanese Cheesecake

Ingredients

• 2 pieces Egg Yolks (separated from whites)
• 2 pieces Egg Whites (room temperature, separated from yolks)
• 100 g Unsalted Butter (softened, cut into cubes)
• 250 g Cream Cheese (room temperature, softened)
• 120 ml Whole Milk (room temperature)
• 30 g All‑Purpose Flour (sifted twice to remove lumps)
• 120 g Granulated Sugar (divided equally for beating)
• as needed Baking Oil Spray (to coat the pan and prevent sticking)

Instructions

1. Separate Eggs

   Separate the 2 egg yolks from the 2 egg whites, placing yolks in a small bowl and whites in a clean, dry mixing bowl.

   Time: PT2M

2. Set Up Double Boiler

   Fill a saucepan with a few centimeters of water, bring to a gentle simmer, and place a heat‑proof bowl on top, ensuring the bottom does not touch the water.

   Time: PT3M

3. Melt Butter, Cream Cheese, and Milk

   Add the butter, cream cheese, and milk to the bowl over the simmering water. Whisk continuously until the mixture is completely smooth and homogeneous.

   Time: PT5M

4. Incorporate Flour

   Sift the flour over the melted mixture, stir gently to combine, then sift again to eliminate any lumps.

   Time: PT2M

5. Beat Egg Whites to Foamy Stage

   Using a whisk or electric mixer on medium speed, beat the egg whites until they become foamy.

   Time: PT2M

6. Add First Half of Sugar

   Pour half of the granulated sugar (60 g) into the foamy whites and beat for 30 seconds.

   Time: PT0.5M

7. Add Remaining Sugar

   Add the remaining 60 g sugar and beat another 30 seconds.

   Time: PT0.5M

8. Whip to Soft Peaks

   Continue beating the egg whites until soft peaks form (the peaks should gently fold over when the whisk is lifted).

   Time: PT3M

9. Combine Half of the Whipped Whites

   Take half of the whipped egg whites and fold them into the butter‑cream‑cheese batter with a spatula until just incorporated.

   Time: PT2M

10. Fold in Remaining Whites

    Add the remaining egg whites and gently fold until the batter is smooth and uniform.

    Time: PT2M

11. Prepare Baking Pan

    Spray the inside of the springform pan evenly with baking oil spray to prevent sticking.

    Time: PT1M

12. First Bake – Initial Set

    Place the pan in the pre‑heated oven and bake for 20 minutes at 165 °C.

    Time: PT20M

    Temperature: 165°C

13. Second Bake – Rise

    Leave a small gap (do not cover) and continue baking for 25 minutes at 165 °C.

    Time: PT25M

    Temperature: 165°C

14. Turn and Finish Bake

    Carefully turn the cheesecake to the opposite side and bake another 25 minutes at 165 °C until the top turns golden brown.

    Time: PT25M

    Temperature: 165°C

15. Cool and Release

    Remove the cheesecake from the oven, let it cool in the pan for 10 minutes, then release the springform and transfer to a wire rack to cool completely before serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

0 g