Description
Delicately light yet decadently rich, this Japanese cheesecake embodies a perfect balance of indulgence and comfort, with a creamy texture and a hint of sweetness.
Ingredients
Scale
- 4 large eggs, at room temperature
- 8 oz (225g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) whole milk
- 1/3 cup (50g) all-purpose flour
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 320°F (160°C) and grease a round cake pan.
- In a mixing bowl, combine the softened cream cheese and granulated sugar. Beat until smooth and free of lumps.
- Add in the eggs, one at a time, mixing well after each addition.
- Sift the flour into the mixture, add the vanilla extract, and gently fold together until just combined.
- Pour the batter into the prepared pan and tap lightly to release air bubbles.
- Bake for 40-50 minutes until golden brown and slightly jiggly in the center.
Notes
For a lighter version, consider using low-fat cream cheese or a non-dairy substitute. Serve with vanilla ice cream or fruit sauce for added delight.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg