Have you ever tasted the absolute delight that is the Best Fluffy Japanese Cheesecake?!
This delicate dessert combines the tenderness of cheesecake with the lightness of a soufflé.
My simple step-by-step recipe will guide you through the process of creating this heavenly treat without any hassle.
With just a few basic ingredients and a little effort, you’ll have an incredible dessert that will leave you craving for more.
Each bite of this tender delicacy will simply melt in your mouth like a fluffy cloud!
Picture this: a pillowy soft, yet intricately light and fluffy cake that practically dissolves in your mouth with every heavenly bite.
It’s hard to believe, but this cheesecake is made using only 4 common ingredients!
The exciting taste of condensed milk, the richness of ricotta, and the lightness of whipped egg whites work together to create pure magic!
This airy dessert is a true delight for cheesecake and soufflé lovers alike.
The creamy sweetness of condensed milk perfectly complements the delightful tartness of red currants.
Imagine two incredibly delicious desserts coming together to create one amazing delicacy!
Unlike the traditional cheesecake, this soufflé cheesecake is tall and airy, adding an extra dimension to your dessert experience.
So, what do you need to create this creamy sweetness?
Just some ricotta, eggs, and condensed milk!
Get ready to be captivated by the first bite of the Best Fluffy Japanese Cheesecake!
Now, let’s talk about the secret behind this soufflé cheesecake.
It’s all about the velvety and delicate texture that simply melts in your mouth!
The egg whites are whipped until stiff and then carefully folded into the ricotta mixture.
To add a touch of elegance, decorate this amazing cake with your favorite berries or fruits.
Get ready to indulge in the perfect combination of tender cheesecake and airy soufflé, all in one simple recipe.
how to cook Best Fluffy Japanese Cheesecake?
To start, preheat your oven to 150°C (300⁰F). Take a medium bowl and put the ricotta in it. Pour in the milk and blend it all together using an immersion blender until it becomes smooth.
TIPS: You can use cottage cheese instead of ricotta. But remember, the quality of your cottage cheese matters. Opt for a fatty, non-acidic, and not overly dried variety. This will ensure a velvety and tender texture for your cheesecake. Trust me, it’s worth it!
TIPS: If you’re lacking an immersion blender, fear not. Simply rub the ricotta or cottage cheese through a fine sieve a couple of times until you achieve the desired consistency. Patience pays off!
Next, transfer the ricotta mass into a large bowl. Add the egg yolks and pour in the condensed milk. Mix everything well using a mixer until all the ingredients are combined.
Now, take another medium bowl and place the room temperature egg whites in it. Add a pinch of salt and beat them using a mixer until stiff peaks form.
TIPS: Remember to take the eggs out of the refrigerator in advance so that the egg whites can reach room temperature. Cold egg whites don’t whip well.
Carefully fold in half of the beaten egg whites into the ricotta mixture. Then, add the remaining egg whites and gently mix everything together.
Grease a 16cm round one-piece baking tin with butter and line it with parchment paper. Pour the resulting ricotta mixture into the prepared tin and level the top using a spatula.
Place the tin with the cheesecake in a baking tray and pour 2 cups (500 g) of hot water into it.
Bake the cheesecake in the preheated oven at 150°C (300⁰F) for 50 minutes. After that, turn off the oven and leave the cheesecake inside with the oven door slightly open for another hour.
TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than our articles, “How and Why You Need to Preheat the Oven” and “Top 7 Secrets for Perfect Baking in the Oven”.
TIPS: Don’t worry if the cheesecake sinks a bit after baking. It won’t impact the delicious taste, smooth texture, or beautiful appearance of this dessert. Especially if you pour a lemon curd on top and a sprinkle of powdered sugar.
Once done, transfer the baked cheesecake to the refrigerator and let it cool completely for 2-3 hours. Remove the cooled cheesecake from the tin and take off the parchment paper.
To finish, sprinkle the cheesecake with powdered sugar and decorate it with red currants.
Cut Best Fluffy Japanese Cheesecake into equal pieces and serve it with tea. Enjoy your meal!
Best Fluffy Japanese Cheesecake
- Egg whites – 3 pcs. (90 g)
- Egg yolks – 3 pcs. (60 g)
- Ricotta – 1/2 pack (125 g)
- Milk – 2 tbsp. (30 g)
- Salt – 1/8 tsp. (1 pinch)
- Sweetened condensed milk – 1/3 can (125 g)
- Red currants
- Powdered sugar
- Place the ricotta in a medium bowl, pour in the milk, and blend with an immersion blender until smooth. Place the ricotta mass in a large bowl, add egg yolks, pour in sweetened condensed milk. Mix well with a mixer until the ingredients combine.
- Place room temperature egg whites in a medium bowl, add a pinch of salt, and beat with a mixer until stiff peaks form. Gently fold half of the beaten egg whites into the ricotta mixture, then add the remaining beaten egg whites and mix gently.
- Place the resulting ricotta mass into a 16cm round one-piece baking tin, pre-greased with butter and lined with parchment paper. Level the top with a spatula.
- Place the tin with the cheesecake in a baking tray. Pour 2 cups (500 g) of hot water into the baking tray. Bake the cheesecake in a preheated oven at 150°C (300⁰F) for 50 minutes. Turn off the oven and leave the cheesecake in the oven with the oven door ajar for another 1 hour.
- Place the baked cheesecake in the refrigerator for 2-3 hours to cool completely. Sprinkle the finished cheesecake with powdered sugar and decorate with red currants.