Description
This Japanese Cheesecake recipe yields a light, fluffy, and creamy cake with a delicate lemon flavor and a sweet apricot glaze. Known for its airy texture, this cheesecake is baked in a water bath to ensure a moist and soft finish. Perfect as a delightful dessert for any occasion, it combines the richness of cream cheese with the subtle tang of lemon and a smooth sweet topping.
Ingredients
Scale
For the Cake
- Oil spray, for pan preparation
- 6 large eggs, separated
- 16 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 cup sugar, divided
- 1 cup heavy cream
- â…” cup cake flour (or all-purpose flour)
- Zest and juice of 1 lemon
- 2 tsp vanilla bean paste (or vanilla extract)
- ⅛ tsp fine sea salt (or ¼ tsp coarse kosher salt)
- ¼ tsp cream of tartar
For the Glaze
- 2 tbsp apricot jam
- 2 tsp hot water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 320°F (160°C) and lightly spray a 9-inch springform pan with oil. Optionally, line the pan with parchment paper to ensure easy removal and prevent sticking.
- Mix Cream Cheese Base: In a large bowl, beat together the softened cream cheese, unsalted butter, half of the sugar (½ cup), heavy cream, lemon zest and juice, vanilla bean paste, and salt until the mixture is smooth and creamy without lumps.
- Add Flour: Sift the cake flour into the cream cheese mixture. Gently blend until fully combined, creating a smooth batter.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites along with the cream of tartar until soft peaks form. Gradually add the remaining ½ cup sugar while continuing to whip until stiff, glossy peaks are achieved.
- Fold Egg Whites into Batter: Carefully fold the whipped egg whites into the cream cheese batter in batches. Use a gentle folding motion to maintain the airy texture of the mixture.
- Prepare Water Bath and Bake: Pour the batter into the prepared springform pan. Place this pan inside a larger half-sheet pan, then fill the larger pan with hot water about halfway up the side of the springform pan (creating a water bath). This prevents cracking and ensures even baking. Bake in the preheated oven for 60 to 70 minutes, until the cheesecake is set and has a golden top.
- Make Glaze: While the cake is cooling, warm the apricot jam with hot water in a small bowl until melted and smooth.
- Glaze and Serve: Once the cheesecake is completely cooled, brush the apricot glaze evenly over the top for a shiny, sweet finish. Slice and serve.
Notes
- Use room temperature cream cheese and butter for easier mixing and a smoother batter.
- The water bath is crucial to achieving the cheesecake’s characteristic moist and fluffy texture while preventing cracks.
- If you do not have cake flour, all-purpose flour can be used, but the cake might be slightly denser.
- Let the cheesecake cool completely before applying the apricot glaze to prevent it from melting off.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
