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@ Dr. Monali Desai
2025-05-04 13:56:25
Recipe #foodstr
F L U F F Y J A PA N E S E C H E E S E C A K E
Yield: 12 servings
This cheesecake is the perfect marriage between a dense, velvety cheesecake and a light and fluffy soufflé. The cheesecake
will be at its wiggliest and highest right out of the oven, so don’t be dismayed if it sinks a bit as it cools.
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1 t a b l e s p o o n u n s a l t e d butter, room temperature
8 o u n c e s f u l l - f a t c r e a m
c h e e s e
1 c u p w h o l e m i l k
1 t e a s p o o n g r a t e d l e m o n
z e s t
2 t a b l e s p o o n s p l u s 1 / 2 c u p granulated sugar
1 t a b l e s p o o n l e m o n j u i c e
4 l a r g e e g g s , s e p a r a t e d
1 / 2 c u p u n b l e a c h e d a l l -
p u r p o s e flour
1 t a b l e s p o o n c o r n s t a r c h
1 / 2 t e a s p o o n k o s h e r s a l t
S t r a w b e r r y c o m p o t e :
1 p i n t f r e s h s t r a w b e r r i e s ,
h u l l e d a n d d i c e d
1 / 2 c u p g r a n u l a t e d s u g a r
2 t a b l e s p o o n s l e m o n j u i c e
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Place a rack in middle of oven; preheat to 350°F . Bring 8 cups water to a boil in a large saucepan and keep warm.
1. To prepare pan: Butter bottom and sides of an 8” springform pan with butter. Line bottom of pan with a parchment paper
round, then wrap a strip of parchment around sides; it should extend a couple inches over the edge of the pan. Grease the
parchment with butter, then tightly wrap the outside of pan in foil to prevent water from seeping in. Set aside.
2. To prepare batter: Place a large saucepan with 3 inches of water over medium heat and bring to a simmer. To a large heat-
proof bowl, add cream cheese and milk and place over simmering water. Whisk occasionally until the cream cheese has
melted and the mixture is smooth; about 8-10 minutes. Remove from heat to cool slightly.
3. To a small bowl, add lemon zest and 2 tablespoons of granulated sugar. Rub the zest into the sugar until fragrant and the
sugar begins to clump. Set aside.
4. Add the lemon sugar, lemon juice, and yolks to the cream cheese mixture and whisk to combine. Using a fine-mesh sieve,
sift in the flour, cornstarch, and kosher salt and whisk to combine until no lumps remain. Set aside.
5. To make the meringue: To the bowl of a stand mixer fitted with a whisk attachment, add egg whites. Beat on medium
speed until frothy. Slowly stream in the remaining 1/2 cup sugar, stopping occasionally to scrape down the sides of the bowl,
until the egg whites are opaque and form soft peak (be careful not to overwhip your egg whites to firm peaks or your
cheesecake might split).
6. With a silicone spatula, gently fold one-third of the egg whites into the cheesecake based until almost completely combined.
Fold in the remaining egg whites in 2 more stages, stopping once all the whites are fully incorporated into the batter.
7. To bake cheesecake: Pour batter into prepared pan and place in the center of a large roasting pan. Carefuly pour 8 cups of
boiling water into the roasting pan, then place cheesecake into the oven and bake until the top of the cake is golden brown, but
still wiggles when you shake the pan; 60-70 minutes
8. To prepare the strawberry compote: While the cheesecake is baking, make the strawberry compote. To a small saucepan
set over medium heat, ad strawberries, sugar, and lemon juice. Cook, stirring frequently, until mixture is bubbling and
thickened; about 15-20 minutes. Remove from heat and cool slightly.
9. To serve: Turn off the oven, crack the door open, and let cheesecake cool in the oven for 10 minutes. Remove the
cheesecake from the roasting pan and let it cool to room temperature on a wire rack. The cheesecake will deflate a bit as it
cools. Remove the cheesecake from the pan, slice, and serve with strawberry compote.