Description
This Strawberry Japanese Cheesecake is a delightful dessert featuring a light, fluffy texture combined with fresh strawberries for a fruity twist. With a smooth cream cheese base folded gently with whipped egg whites, this cake is baked to golden perfection and served chilled to bring out its creamy, delicate flavors.
Ingredients
Scale
Cheesecake Base
- 200g cream cheese, softened
- 60g unsalted butter
- 100ml whole milk
- 6 large eggs, separated
- 100g granulated sugar
- 1 teaspoon vanilla extract
- 70g cake flour
- 30g cornstarch
- ¼ teaspoon salt
Fruit
- 1 cup fresh strawberries, hulled and chopped
Instructions
- Preheat oven: Preheat your oven to 320°F (160°C) to prepare for baking the cheesecake.
- Prepare pan: Line the base and sides of an 8-inch round cake pan with parchment paper to ensure easy removal after baking.
- Prepare strawberries: Hull and chop the fresh strawberries, then set them aside to be folded later into the batter to infuse the cake with fruity flavor.
- Melt cheese mixture: In a double boiler, melt the cream cheese, unsalted butter, and whole milk together until smooth and creamy.
- Cool mixture: Allow the cream cheese mixture to cool slightly before combining with other ingredients.
- Whisk yolks and sugar: In a large bowl, whisk the egg yolks with granulated sugar until pale and fluffy to incorporate air for lightness.
- Combine wet ingredients: Add vanilla extract and the cooled cream cheese mixture to the egg yolks and sugar, then fold in the chopped strawberries evenly.
- Add dry ingredients: Sift cake flour, cornstarch, and salt into the wet mixture to avoid lumps and ensure even mixing.
- Fold dry ingredients: Gently fold the dry ingredients into the wet mixture, careful not to deflate the batter to maintain its airiness.
- Whip egg whites: In a separate bowl, whisk the egg whites until they form stiff peaks, making sure not to over-whisk to prevent deflation.
- Fold egg whites: Carefully fold the whipped egg whites into the batter to keep the mixture light and fluffy.
- Pour batter: Pour the batter into the prepared pan and gently tap the pan to release any trapped air bubbles for even baking.
- Bake: Bake for 60-70 minutes until the top is a golden brown and the center is set but slightly jiggly, characteristic of this cheesecake style.
- Cool in oven: Let the cheesecake cool inside the oven with the door slightly ajar for about 10 minutes to gradually adjust to room temperature and prevent cracks.
- Chill: Transfer the cheesecake to the refrigerator and chill for several hours or overnight to develop the best texture and enhance flavor.
- Remove and serve: Once fully chilled, carefully remove the cheesecake from the pan, slice, and serve.
- Enjoy: Relish the perfect blend of creamy cheesecake and fresh strawberry goodness in each bite.
Notes
- Using a double boiler for melting the cream cheese mixture ensures a smooth texture without burning.
- Be gentle when folding egg whites into the batter to retain airiness for a light, fluffy cheesecake.
- Chilling the cheesecake overnight results in a firmer texture and enhanced flavors.
- Line the cake pan with parchment paper for easy removal and cleaner presentation.
- Keep an eye on the baking time as ovens can vary; the center should jiggle slightly but not be runny.
