- Vegetable Oil 1/2 tsp, to grease the springform pan
- Eggs 5 large • 130 kcal
- Plain cream cheese 200 g, at room temperature
- Milk 1/2 cup • 49 kcal
- Unsalted butter 1/4 cup, softened
- Powdered white sugar 1/2 cup, divided
- Fresh lemon juice 1 tbsp
- Refined flour 1/4 cup
- Baking powder 1 pinch • 156 kcal
- Cornstarch 2 tbsps • 338 kcal
- Cream of tartar 1/4 tsp
- Icing sugar 3/4 tsp, to dust over the cake
So, yesterday I was purchasing some goodies from the finest bakery in town and came across this huge sponge cake-like slice, which was tagged as Japanese cheesecake. Got inquisitive and took one of it for me… to my surprise, it was so light and fluffy that it felt as if I was trying to chew on clouds!! Ha ha ha… silly right??
I gobbled one full slice, which was rather expensively priced, in a matter of seconds and was left craving for some more. This craving led me to my next culinary adventure of creating this masterpiece!
With very less patience and a huge appetite, I started out and voila… it sure turned out similar to the one in my belly. Word of caution, do not slice the cake immediately upon baking else you might crumble it a bit from the edges!
Anyhow, enjoy it hot or cold with any topping of your choice such as whipped cream, fresh fruit, fruit puree, chocolate sauce, or any other favorite for that matter. Just try out this delicacy yourself, and lure your friends with an appetizing click of the latest food trending on social media these days!!
You may or may not choose to line the springform pan with an aluminum sheet from the outside so that it is sealed completely from the base. Preheat the oven to 140 degrees C and lightly grease the pan with oil on the insides. Carefully, separate the egg whites and yolk from the large eggs in to two separate bowls. In another dry bowl, add the cream cheese and whisk it for a minute or two until it is smooth and has no or minimum lumps. Stir in the milk and again whisk the mixture until it is smooth and creamy in consistency. Stir in the butter, half of the sugar powder, lemon juice and beat the mixture again for a minute. Add the flour, baking powder, cornstarch, and whisk for 1 minute. Add the egg yolks and again whisk the mixture for another minute until it turns smooth in consistency.
Now pour the flour mixture through a sieve in to another large bowl and keep aside. Now, beat the egg whites until it turns fluffy in texture. Add the cream of tartar, remaining sugar powder and whisk the mixture until it reaches soft peak stage. Fold half of the egg white mixture in to the flour mixture very carefully and with light hands until it is well combined. Gently fold in the remaining egg white mixture in to the flour batter without breaking the egg bubbles too much.
Now, pour the batter in to the prepared springform pan and then run a spatula to level the top of the cake batter. Hold the pan from the outside very firmly and tap the pan over the kitchen counter a couple of times to remove the large air bubbles, if any. Fill a large baking dish halfway with drinking water and then place the springform pan in it at the center.
Transfer the pan in the water bath in to the last shelf of the preheated oven and bake the cake for about 45 minutes to an hour or until the cake cooks at the center. Let the cake cool for about 25 to 30 minutes and dust with icing sugar. Slice the light and foamy Japanese cheesecake and enjoy with the topping of your choice or as such!
Keep a track of the baking temperature as the oven temperature must not be too hot to burn the top of the cheesecake. You must move your hand or gadget blade in one direction only while mixing the ingredients. Make sure there are no egg shells present along with the broken whole eggs. Do not over mix the cake batter.
Nutritional information (per serving): 262 Calories, 18.2g Total fat (9.7g Saturated fat, 1.3g Polyunsaturated fat, 5.3g Monounsaturated fat), 160.6mg Cholesterol, 132.9mg Sodium, 123.3mg Potassium, 19.2g Total carbohydrates (0.1g Dietary fiber, 14.7g Sugars), 6.8g Protein