Cheesecake

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Introduction

Cheesecake is a beloved dessert that has delighted taste buds for centuries. Its rich, creamy texture combined with a smooth balance of sweet and tangy flavors makes it a favorite worldwide. This particular recipe focuses on a soft and fluffy cheesecake, sometimes referred to as a “Japanese cheesecake” or “soufflé cheesecake.” Perfect for celebrations or a simple dessert, it’s light yet indulgent, suitable for any occasion.

Ingredients

For the Cheesecake:

  • 250g cream cheese (softened)
  • 50g unsalted butter (room temperature)
  • 100ml milk
  • 60g cake flour
  • 20g cornstarch
  • 1/4 tsp salt
  • 6 large eggs (separated into whites and yolks)
  • 100g granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (optional)

For Garnishing:

  • Powdered sugar (for dusting)
  • Fresh fruits (optional)

Instructions

Step 1: Prepare the Ingredients

  1. Preheat your oven to 150°C (300°F). Line the bottom and sides of a round cake pan with parchment paper.
  2. Separate the egg yolks and whites into two bowls. Ensure the whites are free of any yolk to achieve a perfect meringue later.

Step 2: Make the Cheesecake Batter

  1. In a heatproof bowl, melt the cream cheese, butter, and milk over a double boiler. Stir until smooth and creamy. Remove from heat and let cool slightly.
  2. Sift the cake flour, cornstarch, and salt into the mixture. Mix gently until combined.
  3. Add egg yolks, vanilla extract, and lemon juice (if using). Whisk until smooth.

Step 3: Whip the Egg Whites

  1. Using a hand or stand mixer, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar while beating, until stiff peaks form.

Step 4: Combine the Mixtures

  1. Gently fold the egg whites into the cheesecake batter in three additions. Use a spatula to fold, ensuring the mixture remains airy.

Step 5: Bake the Cheesecake

  1. Pour the batter into the prepared pan. Tap the pan gently on the counter to release air bubbles.
  2. Place the cake pan in a larger baking tray filled with hot water (water bath method).
  3. Bake for 50–60 minutes or until the top is golden brown and the cake feels slightly jiggly in the center.

Step 6: Cool and Serve

  1. Turn off the oven and leave the cheesecake inside for 15 minutes with the door slightly ajar to prevent cracking.
  2. Cool completely before removing from the pan. Dust with powdered sugar and serve with fresh fruits if desired.

History

The origins of cheesecake date back to ancient Greece, where it was served to athletes during the first Olympic games. Over centuries, the dessert evolved, with various cultures adding their unique touch. Japanese cheesecake gained popularity in the 1980s for its lighter and fluffier texture, a result of folding meringue into the batter.

Benefits

  • Protein-rich: Due to the eggs and cream cheese, it provides a good amount of protein.
  • Low in sugar: This recipe uses less sugar than traditional cheesecakes.
  • Mood-boosting: Cheesecake’s rich flavors often bring a sense of comfort and joy.

Formation

The unique texture of this cheesecake is achieved through precise steps: the smooth batter, the incorporation of airy meringue, and gentle baking in a water bath. This method ensures the cake is moist and fluffy.

Nutritional Information (Per Slice)

  • Calories: ~250
  • Protein: 6g
  • Fat: 15g
  • Carbohydrates: 20g
  • Sugar: 10g

Conclusion

This light and fluffy cheesecake is the perfect dessert for any occasion. With its rich history and satisfying flavor, it continues to win hearts around the world. Whether you’re a novice or experienced baker, this recipe guarantees success.

Lovers of Cheesecake

Cheesecake enthusiasts come in all forms, from dessert aficionados to casual bakers. This particular variation is loved by those who prefer a less dense, cloud-like dessert.

Enjoy baking and sharing this delicious treat with friends and family!

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