Japanese Fluffy Cheesecake

The Japanese cheesecake is fluffy and delicious. Here, I used the egg whites and the cheese that create the standard balance of taste. The butter, cheese, and flour mixed correctly create the cake’s perfect texture. You can try this recipe at home. Here, I used all the ingredients that are qualified so that the cake tastes different and perfect.

Japanese Fluffy Cheesecake Recipe

Preheat your oven to 150°C.
Pan Preparation: Grab a 6-inch pan and add some grease to it. Then place the parchment paper.

 Make the Butter Cream Cheese Mixer:

First, take 2 eggs at room temperature and separate the egg yolks from the egg whites. Take a bowl and add some hot water; then take another bowl and place it in the hot water. At this time, add 35 grams of butter, 100 grams of cream cheese, and 76 ml of milk, and mix until smooth. Add 35 grams of flour, sift it properly, and stir the flour well. Then add two egg yolks (38 grams) and mix it to finish, sifting again.

Egg Foam:

Take another bowl, add the two egg whites (78 grams), and beat them until foamy. Then add 20 grams of sugar, beat for 40 seconds, and again add 20 grams of sugar and beat for 35 seconds. Beat the egg whites until soft.

Combine All Mixtures:

Take half the egg whites and mix them into the butter cream cheese mixture. Add the remaining egg whites and mix until smooth. Take a 6-inch pan and spray it with baking oil so that the cake comes out easily from the pan. Now pour the cake mixture into the pan and create the right shape with a stick. Take a square tray and add hot water, then place the pan on the tray. Now it is ready to bake.

Bake: It is baked for about three times.
First Time:
Now bake at 150°C for about 20 minutes. After 20 minutes, open the oven and create some gaps so that it can prevent overheating.

Second Time:
Again bake the cake for about 25 minutes.

Third Time:
After 25 minutes, turn the cake to the other side and bake again at 165°C for about 25 minutes or until it is golden brown.

Equipment:
• Bowl
• 6-inch Pan
• Hand Mixer

Cake Ingredients: (for 3 servings)
• Eggs = 2 eggs (at room temperature)
• Hot Water = Some amount
• Butter = 35 grams
• Cream Cheese = 100 grams
• Milk = 76 ml
• Flour = 35 grams
• Sugar = 40 grams

Baking Time and Temperature:
• Bake Temperature = 150°C
• Bake Time = 70 minutes (20+25+25)

Total Time:
• Preparation Time = 25 minutes
• Baking Time = 70 minutes
Calories: 336 kcal

Some Tips To Make The Perfect Japanese Fluffy Cheesecake

• The bake time doesn’t set continuously; set it step by step (20+25+25).
• Separate the eggs carefully.
• Set the baking temperature carefully.
• All ingredients should be whisked properly.
• Ensure ingredients are qualified.
• Use at room temperature ingredients.

How To Store Japanese Fluffy Cheesecake

This cake can be stored at room temperature for about 12 hours. If you want to keep the cake for more time, then you have to refrigerate it.

You can store the cake in the refrigerator for about 3-4 days. When you refrigerate the cake, you must use an airtight container or wrap it with plastic. The tight container safe the cake from being exposed to air and prevents absorbing odors from any others.