Ingredients
4 eggs (size L), separated
250 g cream cheese (such as Philadelphia)
400 g sweetened condensed milk (1 small can)
Instructions
Prepare the Eggs:
Preheat your oven to 180°C (350°F).
Separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl and the yolks in another bowl.
Beat the Egg Whites:
Using an electric mixer, beat the egg whites until stiff peaks form. This will create the fluffy texture of the cheesecake.
Mix the Egg Yolks:
In the bowl with the egg yolks, beat them until they are light and frothy.
Add the cream cheese to the egg yolks and beat until smooth and well combined.
Pour in the sweetened condensed milk and continue to beat until the mixture is fully incorporated and smooth.
Combine the Mixtures:
Gradually fold the beaten egg whites into the cream cheese mixture. Do this gently to maintain the airiness of the beaten egg whites. Add the egg whites in small batches and fold until just combined.
Prepare the Baking Pan:
Line a 20 cm (8 inch) round baking pan with aluminum foil, ensuring the foil extends over the sides of the pan.
Place the foil-lined pan into a larger baking dish.
Bake:
Pour the cheesecake batter into the prepared pan.
Pour hot water into the larger baking dish until it reaches about 2 cm (1 inch) up the sides of the cheesecake pan, creating a water bath.
Carefully place the baking dish on the lower rack of the preheated oven and bake for 45-50 minutes. Do not open the oven door during this time.
Cool:
After baking, turn off the oven and leave the oven door slightly open. Let the cheesecake cool in the oven for about 30 minutes to prevent it from cracking.
Remove the cheesecake from the oven and the water bath. Let it cool completely in the pan.
Serve:
Once the cheesecake is completely cooled, remove it from the pan and aluminum foil.
Dust with powdered sugar, if desired, before slicing and serving.
Serving Suggestions
With Berries: Top with fresh berries for a burst of flavor.
With Sauce: Drizzle with a fruit sauce or chocolate syrup.
With Tea: Pair with a cup of green tea or coffee for a delightful treat.
Cooking Tips
Egg Whites: Ensure the bowl and beaters are completely clean and dry before beating the egg whites for best results.
Folding Technique: Fold the egg whites gently to retain the air and achieve a light, fluffy texture.
Water Bath: The water bath helps maintain an even baking temperature and prevents the cheesecake from cracking.
Nutritional Benefits
Protein: Eggs and cream cheese provide a good source of protein.
Gluten-Free: This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
Dietary Information
Gluten-Free: This cheesecake contains no flour, making it a great gluten-free dessert option.
Vegetarian: Suitable for a vegetarian diet.
Why You’ll Love This Recipe
Simple and Easy: Only three ingredients and straightforward steps make this recipe a breeze.
Light and Airy: The texture is incredibly fluffy, like a cloud.
Delicious: The combination of cream cheese and condensed milk creates a rich, sweet flavor.
Conclusion
This Japanese Cheesecake is a delightful, airy dessert that everyone will love. With its simple ingredients and easy preparation, it’s a must-try for any cheesecake lover. Enjoy the light and fluffy texture and the rich flavor in every bite. Bon appétit!
