Description
Japanese Cheesecake is a light and fluffy dessert that combines the richness of cream cheese with the airy texture of whipped egg whites. This delicate cake is subtly flavored with lemon and vanilla, baked in a water bath to ensure a moist and tender crumb, and finished with a shiny apricot glaze for a perfect balance of sweetness and tang.
Ingredients
Scale
For the Cake:
- Oil spray (for preparing the pan)
- 6 large eggs, separated
- 16 oz cream cheese
- 4 tbsp unsalted butter
- 1 cup sugar, divided
- 1 cup heavy cream
- â…” cup cake flour (or all-purpose flour)
- Zest and juice of 1 lemon
- 2 tsp vanilla bean paste (or vanilla extract)
- ⅛ tsp fine sea salt (or ¼ tsp coarse kosher salt)
- ¼ tsp cream of tartar
For the Glaze:
- 2 tbsp apricot jam
- 2 tsp hot water
Instructions
- Preheat and Prepare Pan: Preheat your oven to the required temperature (about 320°F or 160°C). Spray a 9-inch springform pan with oil and optionally line it with parchment paper to prevent sticking.
- Mix Cream Cheese Base: In a medium bowl, beat the cream cheese, unsalted butter, half of the sugar, heavy cream, lemon zest and juice, vanilla bean paste, and salt together until smooth and creamy with no lumps.
- Add Flour: Sift the cake flour into the cream cheese mixture and blend gently until just combined to maintain a light texture.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites with cream of tartar until they form soft peaks. Gradually add the remaining sugar while continuing to whip until stiff peaks form, ensuring a stable meringue.
- Fold Egg Whites: Carefully fold the meringue into the cream cheese batter in batches to preserve the airiness, resulting in a light, fluffy batter.
- Prepare Water Bath and Bake: Pour the batter into the prepared springform pan. Place this pan inside a larger half sheet pan filled with hot water (water bath) to provide gentle, even baking and prevent cracking.
- Bake Cake: Bake for about 60 to 70 minutes, or until the cake is set and has a golden top. Avoid opening the oven door during the initial 50 minutes to prevent collapse.
- Make Glaze: Warm the apricot jam with hot water until melted and smooth, then set aside to cool slightly.
- Apply Glaze and Serve: Once the cake has cooled completely, brush the apricot glaze evenly over the top for a shiny, flavorful finish. Slice and serve.
Notes
- Using a water bath is crucial to achieve the cake’s signature moistness and prevent cracking or drying out.
- Folding the egg whites carefully preserves the light texture characteristic of Japanese cheesecake.
- You can substitute cake flour with all-purpose flour for a slightly denser texture.
- For best results, bake at a low temperature and avoid opening the oven frequently to maintain stable heat.
- Glazing the cake adds a glossy finish and a subtle fruity flavor that complements the softness of the cake.
