Japanese Cheesecake Pudding Style
A light and fluffy Japanese cheesecake with a pudding-like texture, perfect for dessert lovers seeking a unique treat.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
Cheesecake Mixture
- 8 oz cream cheese softened
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
Instructions
Preparation
- Preheat your oven to 320°F (160°C) and prepare a 9-inch round cake pan by greasing and lining it with parchment paper.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the milk and continue to mix until well combined.
- Add the egg yolks, one at a time, to the cream cheese mixture. Mix in the sugar, flour, and cornstarch until the batter is smooth.
- In a separate bowl, whip the egg whites until they form stiff peaks. Gently fold the egg whites into the cream cheese batter, being careful not to deflate the mixture.
- Pour the batter into the prepared cake pan. Place the pan in a larger baking dish and fill with hot water to create a water bath.
- Bake in the preheated oven for 50 minutes, or until the top is lightly golden and the center is set. Avoid opening the oven during baking.
- Turn off the oven and leave the cheesecake inside with the door slightly open to cool gradually and prevent cracking.
- Once cooled, remove from the oven and refrigerate for at least 4 hours or overnight to set completely.
- Serve the cheesecake slices with a dusting of powdered sugar or fresh fruit for added flavor and presentation.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Be gentle when folding in the egg whites to maintain the batter's airiness. Ingredient Substitutions: Use dairy-free cream cheese or almond milk for a lighter version. How to Serve: Best served chilled with fresh fruit or a dusting of powdered sugar. Storage & Freshness: Keep in an airtight container in the fridge for up to 5 days. Make-Ahead Tips: Prepare a day in advance and chill overnight for best results.