Spring Japanese Cheesecake
Spring Japanese Cheesecake is a light and fluffy dessert that combines the airy texture of a soufflé with the creamy richness of traditional cheesecake. This melt-in-your-mouth treat is perfect for any occasion, from spring celebrations to cozy evenings at home. With its delicate sweetness and impressive presentation, this cheesecake is sure to leave your guests wanting more!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 8 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 8 oz cream cheese (full-fat)
- 1/2 cup granulated sugar
- 4 large eggs
- 1/4 cup all-purpose flour (sifted)
- 1/2 cup heavy cream
- 1 tbsp lemon juice
- 1 tbsp powdered sugar (for topping)
Instructions
- Preheat oven to 320°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a mixing bowl, beat cream cheese with granulated sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Gradually sift in flour while mixing on low speed. Stir in lemon juice.
- In another bowl, whip heavy cream until soft peaks form, then gently fold into the cream cheese mixture.
- Pour batter into the prepared pan and bake for about 60 minutes until the center jiggles slightly.
- Allow to cool, dust with powdered sugar, slice, and enjoy!
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 280
- Sugar: 14g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg
Keywords: - Use room temperature ingredients for optimal texture. - Whip egg whites to stiff peaks and fold gently into the batter for extra fluffiness. - Experiment with flavor variations by adding vanilla extract or lemon zest.