Japanese cheesecake is made light and fluffy by whipping up egg whites. We’re aiming for a soft peak, which will help the cheesecake be fluffy and jiggly. You want your egg whites to look like almost fully whipped egg whites, but when you pull your whisk up from the whites, the whites will gently fold over like the tip of a nice swirl of soft ice cream, instead of standing straight up.
Kitchen scale
The measurements in this recipe are by weight because Japanese cheesecake can be a little finicky when baking by volume. If you don’t yet have a kitchen scale, you should totally get one because they are cheap and will change your baking life forever. You’ll wonder why it took you so long to start baking by weight before, it’s so much easier!
250 grams room temperature cream cheese
60 grams unsalted butter
100 ml whole milk
6 large egg yolks
70 grams sugar
60 grams cake flour
20 grams cornstarch
1/4 tsp salt
Meringue
6 large egg whites
1/4 tsp cream of tartar
70 grams sugar
