Description
Indulge in the airy delight of Spring Japanese Cheesecake, a perfect balance of lightness and flavor that will elevate any gathering. This irresistible dessert features a fluffy texture reminiscent of a soufflé, complemented by a subtle sweetness that makes it an ideal treat for springtime celebrations. Experience the joy of each creamy slice, whether enjoyed plain or adorned with fresh fruit.
Ingredients
Scale
- 4 large eggs
- 8 oz full-fat cream cheese
- 1 cup granulated sugar
- 1/2 cup whole milk
- 2 tsp pure vanilla extract
- 1/3 cup all-purpose flour, sifted
- 1 tbsp fresh lemon juice
Instructions
- Preheat your oven to 320°F (160°C) and prepare an 8-inch round baking pan by lining it with parchment paper.
- In a mixing bowl, soften the cream cheese and mix with sugar until creamy and lump-free.
- Gradually add eggs one at a time, mixing gently to maintain a smooth consistency without air bubbles.
- Sift flour into the mixture along with lemon juice and vanilla extract, folding gently until combined.
- Set up a water bath by placing your baking pan inside a larger pan filled halfway with hot water for even baking.
- Bake for about 60 minutes or until set but slightly jiggly in the center. Let cool in the oven with the door ajar to prevent cracking.
- Refrigerate before serving to enhance fluffiness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 80mg