The FLUFFIEST Japanese Cheesecake Recipe (UNCLE TETSU) - Soft & Light Dessert

Ingredients

• 25 g All-Purpose Flour (sifted)
• 15 g Corn Starch (helps create a lighter texture)
• 0.25 tsp Salt (fine sea salt)
• 60 g Granulated Sugar (divided: 30 g in batter, 30 g for egg whites)
• 125 g Cream Cheese (Philadelphia brand, softened)
• 30 g Unsalted Butter (melted)
• 70 ml Milk (whole milk)
• 1 tsp Lemon Juice (freshly squeezed)
• 3 Large Eggs (separated; keep whites fat‑free)
• 0.25 tsp Pure Vanilla Extract (real vanilla extract)
• 10 g Powdered Sugar (for dusting, optional)

Instructions

1. Prepare Water Bath

   Fill two pots with water: one will be used for the water bath (high heat) and the other for the double boiler (medium heat).

   Time: PT5M

2. Measure Dry Ingredients

   Weigh 25 g all‑purpose flour, 15 g corn starch, and add a quarter teaspoon of salt. Whisk together and set aside.

   Time: PT3M

3. Measure Wet Ingredients & Lemon Juice

   Weigh 60 g granulated sugar, 125 g cream cheese, 30 g unsalted butter, and measure 70 ml milk. Squeeze about one teaspoon of fresh lemon juice and set aside.

   Time: PT3M

4. Separate Egg Whites

   Separate the whites from the yolks of three large eggs, ensuring no yolk or fat contaminates the whites. Place whites in a clean, dry bowl.

   Time: PT5M

5. Melt Butter and Cream Cheese

   Set the double boiler over medium heat. Melt butter and cream cheese together, whisking constantly until smooth. Add half of the sugar (30 g) and stir until dissolved, then remove from heat.

   Time: PT7M

6. Combine Yolks, Vanilla, and Lemon

   Stir the three egg yolks, a quarter teaspoon of pure vanilla extract, and the lemon juice into the melted mixture.

   Time: PT3M

7. Incorporate Dry Ingredients

   Sift the flour‑cornstarch mixture into the batter and whisk until smooth. The batter will look slightly lumpy at first; keep stirring until fully combined.

   Time: PT3M

8. Whip Egg Whites

   Using a hand mixer on low‑medium speed, beat the egg whites until foamy (about 45 seconds). Gradually add the remaining 30 g sugar and continue whipping to soft peaks.

   Time: PT8M

9. Preheat Oven

   Preheat the oven to 320 °F (160 °C).

   Time: PT5M

   Temperature: 320°F

10. Fold Egg Whites Into Batter

    Gently fold one‑third of the whipped egg whites into the batter using a spatula, moving in one direction. Repeat with the second third, then the final third, pouring the batter along the side of the bowl for the last addition.

    Time: PT5M

11. Prepare Pan and Water Bath

    Line a 6‑inch round cake pan with parchment paper. Pour the batter into the pan, tap the pan on the counter to release large air bubbles, and cut through the batter with a knife. Place the pan in the larger water‑bath pan, then pour hot water up to about one‑quarter of the pan’s height.

    Time: PT5M

12. Bake First Stage

    Bake the cheesecake at 320 °F (160 °C) for 20 minutes.

    Time: PT20M

    Temperature: 320°F

13. Bake Second Stage

    Reduce the oven temperature to 285 °F (140 °C) and continue baking for 40 minutes.

    Time: PT40M

    Temperature: 285°F

14. Gradual Cooling in Oven

    Turn off the oven, crack the door open slightly (use coasters if needed), and let the cheesecake cool inside for 25 minutes.

    Time: PT25M

15. Remove and Finish

    Take the cake out of the water bath, lift it from the pan, peel away the parchment, and dust lightly with powdered sugar.

    Time: PT5M

16. Chill Before Serving

    Refrigerate the cheesecake for at least 1 hour before slicing and serving.

    Time: PT0M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

20 g

Fat

10 g

Fiber

0 g