Soft and Fluffy Cheesecake

Soft and Fluffy-【Cheesecake】
by MaomaoMom

I usually do not like cheesecake because it usually tastes dense and heavy. However, this soft and fluffy cheesecake recipe has me fall in love with it. It is so light and airy, and has just the right creaminess and sweetness. It has won the hearts of my son, my husband and many friends.

If you would like to try this recipe and make a perfect cheesecake yourself, please pay attention to all the details. The two most common problems in making a cheesecake are over-shrinking after it cools and cracks developed through the middle of the cheesecake after baking. To overcome these, you’ll need to be patient during the preparation of the batter, beat egg white in a consistency that is not too stiff or too soft, and use the right temperature and method while baking.

Enjoy!

Japanese CheesecakeF2 Soft and Fluffy Cheesecake
Meal type: appetizer, dessert
Prepare time: 45 minutes
Cook time: 1.25-1.5 hours
Level: Medium
Serves: 8 servings

Ingredients:
1) 200g Kraft PHILADELPHIA cream cheese, ½ cup milk (120g), 2 tbsp butter (30g), ¼ cup sugar (52g);
2) 4 extra-large eggs;
3) 1.5 tbsp corn starch (15g), 4 tbsp pastry flour (40g);
4) 1 tsp lemon juice, 1 tsp lemon zest (optional);
5) ½ tsp white vinegar (or ¼ tsp cream of tartar), 3 tbsp sugar (39g);
Others:
6) 7-inch Springform Pan;
7) Parchment paper;
8) A 13×17-inch large baking pan.

Directions:
1: Separate eggs into two clean and dry mixing bowls (Picture 1). Measure all ingredients of Ingredient 1) into a non-stick sauce pot and heat over medium low heat (Picture 3). Stir until it turns smooth (Picture 4). Remove from heat, add 4 egg yolks (Picture 5) and mix well.

2: Sift pastry flour and corn starch. Divide into 3 portions and fold into the cream cheese mixture one at a time (Picture 6), mix well each time. At this point, if the mixture is too watery, heat over low heat and stir frequently until it becomes thick and smooth batter. Make sure to keep stirring to prevent overcooking or solidifying.

 Soft and Fluffy Cheesecake
3: Transfer the batter to a mixing bowl and let it cool (Picture 7). Mix in lemon juice and lemon zest. If the batter has visible lumps due to inadequate heating in Step 2, pass through a strainer.

4: Add white vinegar or cream of tartar to the egg whites and beat with a handheld mixer (make sure it is clean and dry) on high speed until foamy (Picture 8). Add 3 tbsp sugar and beat until soft peaks form (Picture 9). Do not over beat the egg whites otherwise the cake surface would crack.

Japanese Cheesecake2 Soft and Fluffy Cheesecake
5: Preheat the oven to 340F/170C. Beat the flour and cheese batter on high speed for about 1-2 minutes with the same handheld mixer (Picture 10). Gently fold 1/3 of the beaten egg whites into the batter (Picture 11) and mix well. Then pour the batter back into the remaining beaten egg whites (Picture 12). Gently fold with a spatula until it is well combined and leaves no streaks. Do not over mix (Picture 13) (Proper folding and mixing give the cake its fluffiness). Pour the batter into a parchment paper lined 7-inch baking pan (Picture 14). (I made the double amount and used a large baking dish instead).

6: Place the cake pan into a 13×17-inch large baking pan (Picture 15) that is filled with 2-cm hot water. Bake in water bath at 340F/170C for 20 minutes. Reduce to 290F/145C and continue to bake in water bath for another 45-60 minutes, until the top turns golden brown or a toothpick inserted into the cake comes out clean. Turn off the oven, and leave the oven door ajar for 10 minutes.

7: Remove the cake from the oven. Flip it upside down on a parchment paper lined cutting board (Picture 16). Remove the parchment paper (Picture 17). Place the cake back into the baking pan (Picture 18). Cover with plastic wrap and chill for 3 hours before serving.

Look how smooth and fluffy!

Japanese CheesecakeF3 Soft and Fluffy Cheesecake
Tips:
1: When prepare the cheese, yolk and flour mixture, make sure to use low heat and stir continuously. Do not overcook.
2: It is very important not to over beat the egg whites. When the cake is done, allow it to gradually cool down inside the oven to prevent shrinking.
3: Since everyone’s oven is different, do keep an eye on the last 10-15 minutes of your baking time.
4: Whipped cream and some fresh fruits go very nicely with this cake.
5: Got any more questions? Feel free to leave your comments in the comment box.

pf button big Soft and Fluffy Cheesecake

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156 Responses to Soft and Fluffy Cheesecake

  1. Amy says:

    毛毛妈您好!请教您几个问题:
    1.我打蛋白的时候是用柠檬汁打发的,没有用白醋或者塔塔粉,这样也可以吗?
    2.我看到其他一些乳酪蛋糕的做法是加了一些酸奶油,第一次做的时候我加了,感觉还可以,第二次没有加,我加了300多g的乳酪,我是想让蛋糕更有乳酪味道,结果没有第一次那么好吃了
    3.如果我用Riccota cheese来做芝士蛋糕可以吗?
    4.到最后一步我把蛋白跟乳酪糊混在一起,我想让它更均匀,我就用打蛋器打了一分钟,但却很容易起泡,结果烤出来表面会有一些小洞和一个大洞,这个该怎么办呢?
    5.我用消化饼做饼底,可是烤完之后饼底总是容易碎
    恳请毛毛妈支教

    • MaomaoMom says:

      1,柠檬汁可以。
      2,我还是喜欢用乳酪。
      3,可以。
      4,不能用电动搅拌器,要翻拌均匀,这样才不消泡。
      5,建议用面粉和牛油来做糕底。请参考我的桃子乳酪蛋糕。

  2. 塔塔 says:

    maomaoma

    我做了你这款蛋糕,真好吃。

    想问问,如果你这个方子做cup cake,烤的时间怎么调整。340 F多久,290F多久?

    谢谢

  3. Cynthia says:

    毛毛妈你好,请教几个关于做蛋糕的问题,1,我做的蛋糕在烤箱里是发得大大的,是裂的,2,我做到蛋糕拿出烤箱后,中间部分回深深的塌陷,成品很难看。请毛毛妈指教一下。谢谢!

  4. 小蘑菇 says:

    毛毛妈你好,我做出来的乳酪蛋糕有分层的情况,下面0.5公分左右是比较HEAVY的,看上去也更像西式乳酪蛋糕,上面很好,很均匀的蓬松湿润绵软,请问毛毛妈指导一下,谢谢啦~

  5. Xuyin says:

    毛妈,请教个问题,最后一步可以不去烤盘纸冷藏吗,谢谢哟

  6. grace says:

    请问毛毛妈,港式乳酪蛋糕的蛋黄乳酪糊一定要用不粘锅加热么?我家不粘锅只有小号的,大锅就是铁的或者不锈钢的,会沾么?

    还有个问题关于桃子乳酪蛋糕,我刚做了一次,中层都很好但底层和顶层的粉不好掌握,从没做过糕底粉,弄得太厚了。我想问是不是底层和顶层都薄薄一层就好?底层要用力压实么?顶层呢?撒上后要稍微按一按么?

    十分感谢!

  7. YY says:

    谢谢毛毛妈,我也很想试做这款。请问烤盘纸是什么啊?如果没有的话能用涂了油的铝箔纸代替吗?

  8. YY says:

    毛毛妈,我又试了一次,这次没有裂开,但是成品中间为什么会塌下去呢?关烤炉的时候都是很饱满的。好奇怪啊。

  9. GG says:

    谢谢毛毛妈分享的美味蛋糕食谱。我有一个问题,水浴20分钟后,要单独烤吗(从水盘中拿出)?多谢!

  10. yaya says:

    毛毛妈,问个问题啊。“蛋糕烤模放在浅烤盘上水浴20分钟(图15)”是在350度的烤箱里水浴烤20分钟吗? 谢谢呀

  11. 徐红 says:

    毛毛妈,您好,今天和前天我做了港式乳酪蛋糕,烘烤中发得很好的,从关火后10分钟到拿出来的时候,缩小了很多,高度要缩小一半了,怎么办,请毛毛妈在百忙之中给我帮助,我愁死了,找不出原因呀,谢谢啦!

  12. songsinsin says:

    我也是 和楼上徐红说的一样混的 烤的时候发了好高好高 不知道为什么 出来后就变矮了 不过感觉变矮后的高度好像和面糊高度差不多 为什么啊 为什么烤的时候会发那么高 想不出来

  13. Laura says:

    请问,没有玉米淀粉的话,不放可以吗?

  14. ping says:

    想问 做两倍的量要焗多长时间呢 谢谢

  15. lilian says:

    请教一下,如何降温,是要把蛋糕拿出来等烤箱降温后再放进去?

  16. April says:

    毛毛妈,向你请教2个问题:

    1. 玉米淀粉是否可用菱粉(tapioca starch)代替?
    2. 买来的是250克的,比方子上多了50克,如果全用上的话是否需要把其他原料的量也按比例增加,还是多点也无所谓?

    谢谢

  17. grace says:

    毛毛妈你好,刚照做了这个,开始完全按照方子,但觉得蛋黄乳酪面粉糊特别稀,比戚风蛋糕的蛋黄面粉糊稀很多,担心和蛋白搅拌完全消泡,就自作主张加了些面粉,烤完觉得完全没有轻盈感了,挺硬的。想问蛋黄乳酪面粉糊是不是就是应该是很稀的?还有这个蛋糕是不是不会有戚风蛋糕爬得高?我的烤完了扁的。谢谢!

    • MaomaoMom says:

      玉米淀粉和低筋粉拌匀,分3次加入乳酪糊里,每次都搅拌均匀。如果乳酪糊太稀的话,开小火继续搅拌至浓稠,但一定不能让其结块。搅拌均匀后离火。你可能是这个问题。这个蛋糕不会像风蛋糕爬得高。

  18. Hong says:

    Hello Maomaomom,

    Please advise. I tried to make this cake 4 times, but They all became cheese pies! Not cheesecake and not soft at all. Also, it shanked at least 20%. I kept my cakes in the oven for more than an hour with the door open 1-2 cm. The results were still the same – shanking. I followed the exact same procedure. Could you please advise? I wish I can send you a picture so you can see how my cheese pie looks :) Thank You!

    Hong

  19. Theresa says:

    为什么我的蛋白总是打不到发呢?有时候加了糖以后反而更泻更稀了。我都是严格按照您的要求做的,我试了4次,就一次成功过,会是不同种类的鸡蛋的问题吗?

  20. 宁宁妈 says:

    蛋糕做的
    真的好看好吃
    我做不出来,新手,不熟悉,不熟练,做的不是这样的。呜呜
    好象打不均匀,烤箱温度用的不对。
    唉,先吃吧。今天还是我的生日,说给孩子做一个一起吃的生日蛋糕呢

  21. Leanne says:

    请问毛毛妈, parchment paper 可以用 wax paper 代替吗?

  22. Rosa Zhang says:

    请问毛毛妈,用代糖代替普通白糖的话,会不会影响效果呢?非常感谢!

  23. shsh says:

    毛毛妈,用你的方子第一次做就很成功,感动得要哭了!
    请问如果方子改用双倍的量时间也是翻倍吗?谢谢!

  24. 悠悠 says:

    严格按照步骤来,但烤完了表面还是开裂了,为什么呢

  25. fayanna says:

    我是把牛奶和奶酪盆放在水里加热,这样就不用担心糊锅了,效果还不错。

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