Description
Spring Japanese Cheesecake is a delightful dessert that embodies the essence of spring with its light, airy texture and subtle citrus notes. Each slice melts in your mouth, offering a unique balance of creaminess and fluffiness. Perfect for gatherings or a sweet ending to any meal, this cheesecake is sure to impress your guests with its beautiful golden top and irresistible flavors.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs, separated
- 1 cup all-purpose flour, sifted
- 1/2 cup whole milk
- 2 tbsp lemon juice
- Zest of 1 lemon
- 4 tbsp unsalted butter, melted
- 1 tsp baking powder
Instructions
- Preheat oven to 320°F (160°C) and prepare a round cake pan by greasing it lightly with butter and lining it with parchment paper.
- In a mixing bowl, beat the cream cheese until smooth. Gradually add sugar and mix well. Incorporate egg yolks one at a time.
- In another bowl, sift together flour and baking powder; gently fold into the cream cheese mixture.
- In a separate bowl, whip egg whites until stiff peaks form; carefully fold into the batter.
- Pour batter into the prepared pan and bake for 50-60 minutes until the top is golden brown and slightly jiggly in the center.
- Turn off oven and leave cheesecake inside with door ajar for 30 minutes to cool gradually before refrigerating for at least four hours.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
Keywords: For added flavor, try incorporating matcha powder or additional citrus zest into the batter. Ensure no yolk is mixed with egg whites for optimal fluffiness.