Fluffy Japanese Cheesecake Recipe with Only 3 Ingredients

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Fluffy Japanese Cheesecake Recipe with Only 3 Ingredients

If you're a fan of light, airy desserts, then you're going to love Japanese cheesecake. This delightful treat, also known as “soufflé cheesecake,” is famous for its fluffy, cloud-like texture and mild sweetness.

Even better, you can make this delicious cake with just three simple ingredients!

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In this blog post, we’ll walk you through a Japanese cheesecake recipe with only three ingredients and provide tips and tricks to help you achieve that perfect, airy texture every time.

What is Japanese Cheesecake?

Japanese cheesecake is different from traditional Western cheesecakes. Instead of being dense and rich, it’s light, airy, and almost melts in your mouth.

This cake achieves its unique texture by incorporating whipped egg whites, much like a soufflé. The result is a cake that is both decadent and delicate, making it a perfect dessert for any occasion.

Ingredients You’ll Need

To make this fluffy Japanese cheesecake with only three ingredients, you will need:

• Cream cheese – 8 oz (250 grams), softened
• White chocolate – 8 oz (250 grams), melted
• Eggs – 3 large, separated

That’s it! Just three ingredients are all you need to create this delightful cake.

Step-by-Step Instructions

1. Preheat Your Oven: Preheat your oven to 325°F (160°C). Line an 8-inch (20 cm) round cake pan with parchment paper. For the best results, use a pan with a removable bottom or springform pan to easily release the cheesecake.
2. Melt the White Chocolate: Break the white chocolate into small pieces and melt it over a double boiler or in the microwave in 20-second increments, stirring each time until fully melted. Make sure not to overheat the chocolate to prevent it from burning.
3. Mix in the Cream Cheese: Add the softened cream cheese to the melted white chocolate. Stir until the mixture is smooth and fully combined.
4. Add the Egg Yolks: Once the chocolate and cream cheese mixture is smooth, add the egg yolks one at a time, mixing well after each addition until fully incorporated.
5. Whip the Egg Whites: In a separate bowl, beat the egg whites until they reach stiff peaks. This is a crucial step to achieve the fluffy texture of the cheesecake. Use a clean, dry bowl and beaters for best results.
6. Fold in the Egg Whites: Gently fold the whipped egg whites into the cream cheese mixture in three batches. Be careful not to deflate the egg whites; use a spatula to fold the mixture until just combined.
7. Prepare a Water Bath: Pour the batter into the prepared cake pan and smooth the top. Place the cake pan in a larger baking dish and fill the dish with hot water halfway up the sides of the cake pan. This water bath will help cook the cheesecake evenly and prevent it from cracking.
8. Bake the Cheesecake: Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 15 minutes to prevent sudden temperature changes that could cause the cake to collapse.
9. Cool and Serve: Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. Once cooled, gently remove it from the pan and dust with powdered sugar if desired. Enjoy your light and fluffy Japanese cheesecake!

Tips for the Perfect Japanese Cheesecake

• Use Room Temperature Ingredients: Make sure your cream cheese is softened and at room temperature. This ensures it mixes smoothly with the other ingredients, preventing lumps.
• Whip the Egg Whites Properly: Whipping the egg whites to stiff peaks is essential for creating the light and airy texture of the cheesecake. If the egg whites are not whipped enough, the cake will not rise properly. On the other hand, over-whipped egg whites can become grainy and difficult to fold into the batter.
• Gently Fold the Ingredients: When incorporating the whipped egg whites into the cream cheese mixture, use a gentle folding motion. This will help maintain the airiness of the batter, resulting in a fluffy cake.
• Bake with a Water Bath: The water bath is crucial for an evenly baked cheesecake with a smooth, crack-free surface. The steam from the water bath creates a moist environment in the oven, which helps the cake rise evenly and prevents it from drying out.
• Avoid Sudden Temperature Changes: Allow the cheesecake to cool gradually in the oven with the door slightly open. This prevents the cake from sinking or cracking due to a sudden drop in temperature.

Making a fluffy Japanese cheesecake at home with only three ingredients is not only possible but also incredibly rewarding.

With a few simple steps and some careful attention, you can create a light, airy dessert that will impress your friends and family.

Remember to take your time with each step, especially when whipping and folding the egg whites, to achieve that perfect, melt-in-your-mouth texture. Enjoy your baking, and savor the delicious results of this easy and elegant recipe!

Enjoy this Easy video tutorial about Cheesecake Japanese

Source: Detoxinista

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