Fluffy Japanese Baked Cheesecake
Ingredients
- 400 g cream cheese
- 150 g sugar
- 7 medium eggs
- 70 g softened butter
- 200 g heavy cream
- 1 tablespoon lemon juice
- 80 g all-purpose flour
- powdered sugar, for dusting
Preparation
Lay two strips of aluminum foil in a cross
Place a 24 cm springform pan on the foil and press the foil around the pan
Preheat oven to 170°C (340°F) top/bottom heat (convection: 130°C/265°F)
Place a deep baking sheet in the middle rack of the oven
Fill the baking sheet with water to about 3 cm high
Beat cream cheese with 50 g sugar until smooth
Separate the eggs
Set aside the egg whites in a mixing bowl
Add egg yolks and softened butter to the cream cheese mixture and beat until smooth
Add heavy cream and lemon juice
Mix in the flour
Beat egg whites with the remaining sugar and a pinch of salt until stiff
Gently fold the stiff egg whites into the cream mixture
Pour the batter into the springform pan
Place the springform pan in the water bath
Bake for 50 minutes
Reduce oven temperature to 130°C (265°F) (convection: 110°C/230°F)
Bake for another 30 minutes
Turn off the oven and let the cake stand for 15 minutes
Remove the cake from the oven and let cool completely on a wire rack for 2-3 hours
Optionally dust with powdered sugar and serve
Tips
Use a water bath for even baking to achieve a creamy and smooth texture
Notes
This cheesecake yields about 12 slices
