Description
Spring Japanese Cheesecake is a delicate, airy dessert that combines the creaminess of traditional cheesecake with the lightness of a souffle. With its fluffy texture and subtly sweet flavor, each bite is like indulging in a cloud of happiness. Perfect for any occasion, this cheesecake is sure to impress your family and friends, making it an irresistible addition to your dessert table.
Ingredients
Scale
- 8 oz (225g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 3 large eggs
- 1/4 cup (30g) all-purpose flour, sifted
- 1/2 cup (120ml) heavy cream
- 1 tbsp fresh lemon juice
Instructions
- Preheat oven to 320°F (160°C). Prepare a round cake pan by lining with parchment paper and lightly greasing.
- In a large bowl, mix softened cream cheese until smooth.
- Gradually add sugar, mixing well after each addition. Add eggs one at a time, incorporating fully before adding the next.
- Sift in flour and lemon juice; fold gently to maintain airiness.
- In another bowl, whip heavy cream until soft peaks form; fold into the batter until just combined.
- Pour mixture into prepared pan and bake for about 50 minutes or until set but slightly jiggly in the center.
- Cool in the oven with the door ajar for 30 minutes before cooling completely at room temperature; refrigerate for at least two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg