Description
A light and fluffy Japanese cheesecake that’s perfect for sharing with loved ones.
Ingredients
- 6 large eggs (separated)
- 8 ounces cream cheese (preferably softened)
- ¼ cup heavy cream (or full-fat milk)
- 4 tablespoons unsalted butter (cut into smaller pieces)
- ½ cup cake flour (fluffed, spooned, and leveled)
- 1 tablespoon lemon zest (optional)
- 1½ teaspoons vanilla extract (optional)
- â…“ cup granulated sugar
- 2 teaspoons lemon juice (about â…“ of a lemon)
- Powdered sugar (for dusting)
- Apricot jam (for glazing, slightly warmed)
- Berries (for serving)
- Sweetened whipped cream (for serving)
Instructions
- Start by separating the egg yolks and whites into different bowls.
- Combine softened cream cheese, heavy cream, and butter in a mixing bowl. Blend until smooth and creamy.
- Incorporate the egg yolks, vanilla extract, lemon zest, and lemon juice into the mixture, beating until well combined.
- Add the cake flour gradually, mixing until the batter is smooth.
- Whip the egg whites in another bowl until frothy, then slowly add the granulated sugar and whip until stiff peaks form.
- Fold the meringue into the cream cheese batter gently, making sure not to deflate it.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until the top turns lightly golden and a toothpick inserted into the center comes out clean.
- Cool the cheesecake in the pan for about 10 minutes, then carefully remove it and allow it to cool completely on a wire rack.
- Dust with powdered sugar, glaze with apricot jam, and serve with fresh berries and whipped cream.
Notes
Serve the cheesecake at room temperature for the best flavor and texture. It can also be refrigerated for a few hours or overnight to enhance creaminess.