Description
Japanese cheesecake is a light, airy dessert that feels like biting into a cloud. Its unique soufflé-like texture combines the creaminess of cream cheese with a delicate sweetness, making it an unforgettable treat. Perfect for any occasion, this cheesecake can be enjoyed plain or dressed up with fresh fruit and whipped cream. With simple ingredients and straightforward steps, you’ll create a dessert that brings smiles and warmth to your table.
Ingredients
Scale
- 8 oz full-fat cream cheese
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour (sifted)
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 320°F (160°C). Prepare an 8-inch round cake pan by lining it with parchment paper and lightly greasing it.
- In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing thoroughly.
- Gradually sift in flour and baking powder while mixing to keep the batter light.
- Gently fold in heavy cream and vanilla extract until just combined.
- Pour the batter into the prepared pan and bake in a water bath for 50-60 minutes until golden brown on top but slightly jiggly in the center.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 12g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 90mg