Description
Spring Japanese Cheesecake is a heavenly dessert that embodies the essence of spring. This light and fluffy cheesecake combines the richness of cream cheese with airy egg whites, creating a melt-in-your-mouth experience. Perfect for any gathering, it can be served plain or adorned with fresh fruit for added elegance. Impress your friends and family with this delightful treat that’s as beautiful as it is delicious.
Ingredients
Scale
- 8 oz cream cheese (full-fat)
- 3/4 cup granulated sugar
- 4 large eggs
- 1/4 cup whole milk
- 1 tsp pure vanilla extract
- 1 cup cake flour
- 2 tbsp fresh lemon juice
- Pinch of salt
Instructions
- Preheat oven to 320°F (160°C). Prepare an 8-inch round cake pan by lining it with parchment paper and greasing the sides.
- In a bowl, mix softened cream cheese and sugar until smooth.
- Beat in eggs one at a time, mixing well after each addition.
- Sift in cake flour, then fold in milk, lemon juice, and vanilla extract until just combined.
- Pour batter into prepared pan and bake for 45 minutes or until set but slightly jiggly in the center.
- Turn off oven, leaving cheesecake inside with door ajar for an hour to cool gradually.
- Chill in the refrigerator for at least four hours before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg