This Japanese Cheesecake MELTS in Your Mouth! 🍰✨ You Won’t Believe How Fluffy It Is!

📢 Hey food lovers! Today, we’re taking a sweet trip to Japan to make one of the most delicate and cloud-like cheesecakes ever—Japanese Cheesecake! 🇯🇵✨ This cheesecake is lighter, softer, and lower in calories than traditional cheesecakes. It was first created by Tomotaro Kuzuno and has since become a global favorite. Let’s make this masterpiece together!

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📝 Ingredients:
• 130g cream cheese (room temperature)
• 40g butter (room temperature)
• 50ml milk
• 3 eggs (separated)
• 40g flour
• 5g sugar (for the egg yolk mixture)
• ½ tsp vanilla extract
• ½ tsp vinegar
• 60g sugar (for meringue)

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👨‍🍳 Instructions:

1️⃣ In a bowl, mix cream cheese, butter, and milk over very low heat until smooth. Remove from heat and set aside.
2️⃣ Separate egg yolks & whites. Add 5g sugar, flour, and vanilla to the yolks and mix well. Once the cream cheese mixture has cooled, combine it with the yolk mixture.
3️⃣ In a separate bowl, beat egg whites until foamy. Add vinegar and gradually add 60g sugar in three stages while whisking at high speed. Beat until stiff peaks form (about 6 minutes).
4️⃣ Gently fold the meringue into the yolk mixture in 2-3 stages, using a spatula to keep the batter airy.
5️⃣ Pour the batter into a 15cm cake mold and place it in a larger baking dish filled with hot water (water bath method).
6️⃣ Bake in a preheated oven at 175°C (350°F) for 30 minutes, then reduce the temperature to 130°C (260°F) and bake for another 30 minutes.
7️⃣ Turn on the grill for 5 minutes to get a golden top.
8️⃣ Turn off the oven and let the cake sit inside for 10 minutes. Remove, let it cool, and carefully take it out of the mold.

💡 Pro Tip: Serve your Japanese cheesecake with powdered sugar, fresh berries, or whipped cream for an extra delicious touch! 🍓✨

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