Description
This delicate Strawberry Japanese Cheesecake combines a light, fluffy texture with the fresh sweetness of strawberries. It features a smooth cream cheese base folded with chopped strawberries, resulting in a moist and airy dessert that’s perfect for any occasion.
Ingredients
Scale
Cheesecake Batter
- 200g cream cheese, softened
- 60g unsalted butter
- 100ml whole milk
- 6 large eggs, separated
- 100g granulated sugar
- 1 teaspoon vanilla extract
- 70g cake flour
- 30g cornstarch
- ¼ teaspoon salt
Fruit
- 1 cup fresh strawberries, hulled and chopped
Instructions
- Preheat Oven: Preheat your oven to 320°F (160°C) to prepare for baking the cheesecake.
- Prepare Pan: Line the base and sides of an 8-inch round cake pan with parchment paper to ensure easy removal after baking.
- Prepare Strawberries: Hull and chop the fresh strawberries; set them aside to be folded into the batter later to infuse the cheesecake with fruity flavor.
- Melt Base Ingredients: Using a double boiler, melt the cream cheese, unsalted butter, and whole milk together until smooth and combined.
- Cool Mixture: Let the melted cream cheese mixture cool slightly before proceeding to the next step to avoid cooking the eggs prematurely.
- Whisk Egg Yolks and Sugar: In a large bowl, whisk the egg yolks and granulated sugar until the mixture is pale, fluffy, and well combined.
- Combine Wet Ingredients: Add the vanilla extract and the cooled cream cheese mixture to the egg yolk mixture; then gently fold in the chopped strawberries for even distribution.
- Sift Dry Ingredients: Sift cake flour, cornstarch, and salt into the wet mixture to ensure a lump-free batter.
- Fold Dry Ingredients: Gently fold the dry ingredients into the wet mixture carefully to maintain airiness without deflating the batter.
- Whip Egg Whites: In a separate clean bowl, whisk the egg whites to stiff peaks, being cautious not to over-whip which can cause deflation.
- Incorporate Egg Whites: Carefully fold the whipped egg whites into the batter to maintain a light, airy texture essential for the Japanese cheesecake.
- Prepare for Baking: Pour the finished batter into the prepared cake pan and gently tap it to release air bubbles for an even bake.
- Bake: Bake the cheesecake for 60-70 minutes until the top is golden and the center is set but retains a slight jiggle.
- Cool Gradually: After baking, cool the cheesecake in the oven with the door slightly ajar for about 10 minutes to prevent cracking from sudden temperature changes.
- Chill: Transfer the cheesecake to the refrigerator and chill for several hours or overnight to achieve the ideal texture.
- Serve: Once fully chilled, remove the cheesecake from the pan, slice, and serve to enjoy the creamy, fruity treat.
Notes
- Using a double boiler prevents the cream cheese mixture from overheating and helps achieve a smooth texture.
- Folding the egg whites gently ensures the cake remains light and fluffy.
- Cooling the cheesecake gradually minimizes cracking and improves texture.
- For best results, chill the cheesecake overnight before serving.
- If fresh strawberries are unavailable, frozen strawberries can be used after thorough draining.
