Description
This Japanese Cheesecake is a light and fluffy dessert that combines the rich creaminess of cream cheese with the airy texture of whipped egg whites. Baked in a water bath to achieve its signature delicate texture, this cake is finished with a glossy apricot glaze, offering a subtle sweetness and a beautiful presentation. Perfect for special occasions or a delightful treat any time.
Ingredients
Scale
For the Cake
- Oil spray, for greasing
- 6 large eggs, separated
- 16 oz cream cheese
- 4 tbsp unsalted butter
- 1 cup sugar, divided
- 1 cup heavy cream
- â…” cup cake flour (or all-purpose flour)
- Zest and juice of 1 lemon
- 2 tsp vanilla bean paste (or vanilla extract)
- ⅛ tsp fine sea salt (or ¼ tsp coarse kosher salt)
- ¼ tsp cream of tartar
For the Glaze
- 2 tbsp apricot jam
- 2 tsp hot water
Instructions
- Preheat and Prepare Pan: Preheat your oven to the appropriate temperature (typically 320°F/160°C). Spray a 9-inch springform pan with oil and line it if desired to prevent sticking.
- Create Cream Cheese Mixture: In a mixing bowl, beat the cream cheese, unsalted butter, half of the sugar, heavy cream, lemon zest and juice, vanilla bean paste, and salt together until the mixture is smooth and lump-free.
- Add Flour: Sift the cake flour into the cream cheese mixture and gently blend until just combined, ensuring there are no flour lumps but do not overmix.
- Whip Egg Whites: In a clean, separate bowl, whip the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar while continuing to whip until stiff peaks form.
- Fold Egg Whites Into Batter: Gently fold the whipped egg whites into the cream cheese mixture in small batches to preserve the airy texture and avoid deflating the batter.
- Prepare Water Bath and Bake: Pour the batter into the prepared springform pan. Place the pan inside a larger half-sheet pan and pour hot water into the outer pan to create a water bath. Bake until the cake is set and tops are golden, about 60 to 70 minutes.
- Make Apricot Glaze: While the cake cools, warm the apricot jam with hot water over low heat or in a microwave until melted and smooth.
- Apply Glaze and Serve: Once the cake has cooled, brush the apricot glaze evenly over the top for a shiny finish. Slice and serve.
Notes
- Using a water bath during baking helps achieve the cheesecake’s signature smooth and fluffy texture by preventing cracking and drying out.
- Ensure egg whites are whipped to stiff peaks for maximum rise and lightness.
- Gently folding the egg whites prevents the batter from deflating and maintains its airy structure.
- You can substitute vanilla bean paste with vanilla extract if necessary.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- For a firmer cake, refrigerate for a few hours after baking.
