Light and Fluffy Japanese Cheesecake

Gently fold the egg whites into the cream cheese mixture, taking care not to deflate the mixture.

Baking:

Pour the batter into the prepared pan and smooth the top with a spatula. Place the cake pan inside a larger baking pan and fill the outer pan with hot water (about halfway up the sides of the cake pan).

Bake for 1 hour and 10 minutes, or until set but still slightly wobbly in the center.

Cooling:

Turn off the oven, slightly open the door, and let the cheesecake cool inside for 1 hour. This helps prevent the cheesecake from cracking.

Serving:

Chill the cheesecake in the refrigerator for at least 4 hours before serving. Dust with powdered sugar, if desired, before serving.

Conclusion: This Japanese Cheesecake recipe brings a beloved international flavor into your kitchen, offering a smooth, creamy texture with just the right amount of sweetness. It’s a sophisticated yet surprisingly simple dessert that’s sure to impress at any gathering or provide a delightful finish to any meal. Enjoy the melt-in-your-mouth goodness of one of Japan’s most famous desserts!