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Spring Japanese Cheesecake

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Spring Japanese Cheesecake is a light and airy dessert that melts in your mouth, offering a delightful experience reminiscent of fluffy clouds. Its subtle sweetness and creamy texture make it an ideal treat for any occasion, whether you’re celebrating with friends or indulging on a quiet afternoon. This cheesecake is easy to prepare, making it perfect for bakers of all levels. With its irresistible golden-brown top, it’s sure to impress at brunches, parties, or casual get-togethers.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/4 cup all-purpose flour, sifted
  • 1/4 cup whole milk
  • 2 tbsp unsalted butter, melted
  • 1 tsp fresh lemon juice

Instructions

  1. Preheat your oven to 320°F (160°C). Grease a round cake pan and line the bottom with parchment paper.
  2. In a mixing bowl, blend softened cream cheese and melted butter until smooth. Gradually add sugar and mix well.
  3. Whisk in eggs one at a time until fully incorporated.
  4. Gently fold in sifted flour and lemon juice until just combined; avoid overmixing.
  5. Pour the batter into the prepared cake pan and place it in a larger baking dish filled halfway with hot water.
  6. Bake for approximately 50 minutes or until golden brown on top. Allow cooling in the oven with the door slightly open for 30 minutes.
  7. Refrigerate for at least four hours before serving.

Nutrition

Keywords: For added flavor, experiment by incorporating vanilla extract or citrus zest into the batter. Ensure all ingredients are at room temperature for optimal blending. Store leftovers in an airtight container in the refrigerator; this cheesecake can be enjoyed chilled or lightly reheated.

Find it online: https://cookingwithruth.com/light-fluffy-spring-japanese-cheesecake-recipe-delight/