To Fold: Gently fold the beaten egg whites into the cream cheese mixture. Use a spatula to carefully combine them, taking care not to deflate the egg whites. Continue folding until the mixture is smooth and well incorporated.
Cooking: Preheat the oven to 160°C (320°F). Pour the batter into a lined baking tin. Place the tin in a larger dish filled with water (creating a bain-marie). Bake for about 50 minutes, or until the top is lightly browned and the cheesecake is set.
Cooling: Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. Then refrigerate for at least four hours before serving to allow it to firm up.
Tips:
For a beautiful presentation, dust the top with icing sugar just before serving.
For an extra light cheesecake, be sure not to overmix the egg whites when folding them in.
A spatula is best for gently folding the mixture. You can also experiment with flavorings like vanilla or matcha for a different twist.
If you don’t have a springform pan, a regular baking tin will do—just line it well to ensure easy removal.
Conclusion
Japanese cheesecake is a dessert that beautifully blends simplicity with sophistication, making it perfect for any occasion.
Its airy texture makes it a great choice after a rich meal, while its subtle, delicate flavor is sure to impress your guests.
By following this recipe, you’ll not only explore a unique baking method but also enjoy the pleasure of serving a homemade dessert that will wow your loved ones.
Feel free to personalize it to suit your taste and share this delightful treat with the ones you cherish.
