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Japanese cheesecake has garnered international attention for its unique texture and delightful flavor. Unlike traditional cheesecakes that tend to be dense and rich, Japanese cheesecake is celebrated for its light, airy fluffiness that melts in your mouth. It's not just a dessert; it's an experience that combines the richness of cream cheese with a feather-light texture, making it a favorite among dessert lovers everywhere. This cheesecake is perfect for those who appreciate a sweet treat that doesn’t overwhelm the palate, allowing for a perfect balance of flavors.

Super Fluffy Japanese Cheesecake – A Viral Hit!

Discover the undeniable charm of Super Fluffy Japanese Cheesecake with this easy-to-follow recipe. Known for its light, airy texture and subtle sweetness, this unique dessert combines the richness of cream cheese with a soufflé-like fluffiness. Perfect for any occasion, our guide walks you through the ingredients, techniques, and tips to create a beautifully fluffy cheesecake that melts in your mouth. Whether you're a novice or an experienced baker, you'll impress everyone with this delightful treat.
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Ingredients
  

1 cup (240ml) whole milk

8 oz (225g) cream cheese, softened

¼ cup (50g) unsalted butter

½ cup (100g) granulated sugar, divided

4 large eggs, separated

1 tsp vanilla extract

½ cup (65g) cake flour

1 tbsp cornstarch

¼ tsp salt

Powdered sugar, for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 320°F (160°C). Prepare a 9-inch round cake pan by lining the bottom with parchment paper and wrapping the outside with aluminum foil to prevent water from seeping in.

    Melt the Cream Cheese Mixture: In a medium saucepan over low heat, combine the cream cheese, butter, and whole milk. Stir continuously until the mixture is smooth and fully melted. Remove from heat and let it cool slightly.

      Separate the Eggs: While the mixture cools, separate the egg whites and yolks into two different mixing bowls.

        Mix Egg Yolks: To the bowl with egg yolks, add ¼ cup (50g) of granulated sugar, vanilla extract, cake flour, cornstarch, and salt. Whisk until everything is combined and smooth, then mix in the cooled cream cheese mixture until well incorporated.

          Whip Egg Whites: In the other bowl with egg whites, add the remaining ¼ cup (50g) sugar. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Then, increase the speed to high and beat until glossy, stiff peaks form.

            Combine Mixtures: Gently fold the egg whites into the cream cheese batter in three stages. Start by adding a scoop to lighten the mixture, then gradually fold in the remaining egg whites, being careful to not deflate the fluffiness.

              Prepare for Baking: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place the cake pan in a larger baking dish and fill the outer dish with hot water until it reaches about halfway up the sides of the cake pan.

                Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The cheesecake will slightly jiggle but will set as it cools.

                  Cool and Serve: Once baked, turn off the oven, crack the oven door open, and let the cheesecake cool inside for about 30 minutes. Then remove it from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

                    Dust and Slice: Before serving, dust the top with powdered sugar, slice, and enjoy your incredibly fluffy Japanese cheesecake!

                      Prep Time: 20 minutes | Total Time: 2 hours | Servings: 8 slices