Name: Strawberry Japanese Cheesecake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 200g cream cheese, softened; 60g unsalted butter; 100ml whole milk; 6 large eggs, separated; 100g granulated sugar; 1 teaspoon vanilla extract; 70g cake flour; 30g cornstarch; 1/4 teaspoon salt; 1 cup fresh strawberries, hulled and chopped

Description

This Strawberry Japanese Cheesecake blends the light, fluffy texture of Japanese cheesecake with the refreshing sweetness of fresh strawberries. Perfect for summer, it’s a delightful dessert that will leave everyone wanting more. With its airy texture and fruity topping, it’s an ideal choice for any occasion.

Ingredients

200g cream cheese, softened

60g unsalted butter

100ml whole milk

6 large eggs, separated

100g granulated sugar

1 teaspoon vanilla extract

70g cake flour

30g cornstarch

1/4 teaspoon salt

1 cup fresh strawberries, hulled and chopped

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Instructions

Preheat the Oven & Prepare the Pan
Preheat your oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper.
Prepare the Strawberries
Hull and chop fresh strawberries, setting them aside.
Melt the Cream Cheese Mixture
In a double boiler, melt cream cheese, unsalted butter, and milk until smooth. Let it cool slightly.
Mix the Egg Yolks
Whisk egg yolks and granulated sugar until pale and fluffy. Add vanilla extract and the cooled cream cheese mixture. Fold in the chopped strawberries.
Sift in the Dry Ingredients
Sift the cake flour, cornstarch, and salt into the wet mixture and fold gently.
Whisk the Egg Whites
Whisk egg whites until stiff peaks form.
Fold in the Egg Whites
Carefully fold the egg whites into the batter to maintain airiness.
Bake
Pour the batter into the prepared pan, tap gently, and bake for 60-70 minutes, until golden with a slightly jiggly center.
Cool the Cheesecake
Let the cheesecake cool in the oven with the door slightly ajar for 10 minutes, then refrigerate for several hours or overnight.
Serve & Enjoy
Once chilled, remove from the pan, slice, and serve!

Notes

Variations: Add other fruits like blueberries, raspberries, or mango. You can also swirl strawberry puree for a deeper fruity flavor.
Gluten-Free Option: Substitute with gluten-free cake flour.
Storage: Store in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months, thaw in the fridge overnight.
Dairy-Free Option: Substitute with dairy-free cream cheese and plant-based milk and butter.