Japanese Cheesecake Delight: Effortlessly Light & Irresistible

Discover the magic of Japanese Cheesecake Delight: a light, airy dessert with creamy texture and tangy blackberry jam topping. Perfect for any occasion!

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Prep Time: 20

Cook Time: 45

Resting Time: 2

Total Time: 3 5

Servings: pieces

Calories: 130kcal

Cost: $15

Equipment

Electric mixer or stand mixer
Round 20cm cake mold
Spatula
Baking paper
Oven

Ingredients

150 g cream cheese
6 egg whites
6 egg yolks
80 g sugar
50 g flour
50 g cornstarch (Maicena)
1 tablespoon baking powder
a pinch salt

Instructions

Preheat your oven to 160°C (320°F) and prepare a greased 20cm round cake mold.
Beat the cream cheese in a mixing bowl until smooth, then add egg yolks one by one.
In a clean bowl, whisk the egg whites with a pinch of salt until frothy, then gradually add sugar until stiff peaks form.
Gently fold the whipped egg whites into the cream cheese mixture until combined.
Sift the flour, cornstarch, and baking powder together, then fold them into the batter.
Pour the batter into the prepared mold and bake for 40-45 minutes until slightly risen and jiggly.
Let the cake cool completely, then spread a layer of blackberry jam on top and chill in the fridge for at least 2 hours before serving.

Notes

For best results, whip egg whites when they are at room temperature. They will hold more volume for a fluffier cake.
You can substitute blackberry jam with raspberry, strawberry, or apricot depending on your taste.
This cake can be stored in the fridge for up to three days or frozen for longer keeping. Always serve chilled for the best experience.
When facing leftovers, refreshing a slice in the microwave for 5 seconds can bring back its delightful texture without compromising its shape.

Nutrition

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