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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232 Responses to Soft and Fluffy Cheesecake

  1. judy says:

    不过只是一个小小的问题噢,为什么您说烤只要四十到六十分钟,而我用了一个半小时,好长时间啊

  2. Yolanda says:

    您好,毛毛妈。 我刚做了一个蛋糕,但是我的降温到150度后烤二十分钟左右就烤好了,拿牙签测试也不粘了。然后我把烤箱开了小缝,让蛋糕慢慢冷却,可是蛋糕就慢慢开始缩小了,这么为什么?

    谢谢

  3. Karen says:

    毛毛妈:
    这么快又来报到啦!
    本周是孩子学校的teachers’ appreciation week,为此斗胆买了两盒creamcheese,试做平生第二个蛋糕(第一个是棋风,您知道的,成了)。
    第一个cheese cake膨胀起来时有好多小小的裂纹,冷却后却不见了,家人说好吃!
    第二个cheese cake膨胀起来时见到一条拇指长的裂痕,心想完了拿不出手了,冷却收缩后也还好不明显,放进冰箱过夜,早晨吃来原打算熬至您那个蓝莓浇汁的,可时间紧张,就在薄膜铺成个草莓“心”,就这么捧去学校了。

    做完平生第二款蛋糕,信心抖长呵,特来感谢师傅!

    祝母亲节快乐!

  4. baking green hand says:

    毛毛妈,很喜欢您的轻乳酪蛋糕。试过很多回,但都没有您图片中的那样成功。请教:

    每次都是下部有些湿润,没有象上部那样蓬发起来,这会是因为我翻拌不当还是烤箱温度低了呢?

    多谢。

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