Fluffy delight: Discover the magic of Japanese cheesecake

Not long ago, Japanese fluffy pancakes were all the rage. Japanese cheesecake is similar in its lightness and airy texture, resembling a foam more than a traditional cheesecake. Additionally, it doesn't collapse after baking.

Cheese, eggs, sugar, butter, and cream — these are the basic ingredients of every cheesecake. However, the preparation varies slightly in each country. Americans love the flat and creamy variety, like New York cheesecake. Austrians enjoy the lighter Viennese-style bake. The trendy Basque cheesecake features a slightly burnt crust and a caramel flavor.

Japanese cheesecake is unique among these pastries. It's fluffy, like a cloud, and its texture resembles a mousse, having absolutely no similarity to heavy, creamy desserts. Interestingly, despite its light texture, the cheesecake does not collapse. Its stability is due to the inclusion of gelling sugar, a type associated with making jams. This cheesecake also uses whipped egg whites, which further enhance its fluffiness. Another crucial element is baking the cheesecake in a water bath, ensuring its incredible delicacy.

Ingredients:

                                  
• 7 oz creamy cream cheese,
• 5 fl oz 2% milk,
• 10 oz butter,
• 4 eggs,
• 3 oz gelling sugar,
• 2.5 oz cake flour,
• 1 tablespoon potato starch,
• A pinch of salt,
• Powdered sugar for dusting (optional).

Preparation method:

                                  
1. Place the cream cheese and milk in a metal bowl. Put the bowl over a pot of boiling water and heat on low.
2. Add the butter and continue cooking in the water bath. Stir until the butter melts and the ingredients are well combined.
3. Remove the bowl and mix in the gelling sugar thoroughly.
4. Separate the egg whites from the yolks. Refrigerate the egg whites. Add the yolks to the cream cheese mixture one at a time, mixing well.
5. Sift the cake flour and potato starch into the egg-cheese mixture and mix thoroughly.
6. Beat the egg whites until stiff, adding a pinch of salt. Gently fold the whipped whites into the cream cheese mixture.
7. Line a springform pan (about 7 inches in diameter) with parchment paper so that it extends above its edges. Wrap the outside with aluminum foil.
8. Pour the cream cheese mixture into the prepared springform pan. Place the springform pan in a larger dish. Add enough boiling water to reach halfway up the side of the pan with the cake.
9. Bake the cheesecake for 20 minutes at 390°F, then reduce the temperature to 300°F and continue baking for 60 more minutes. After baking, turn off the oven and leave the cake inside for 20 minutes. Cool the cheesecake thoroughly before serving.