Description
This delicate Japanese cheesecake, also known as chizu keki, is a light and fluffy dessert combining soft cheese with a hint of yuzu for a refreshing citrus twist. Baked in a water bath, this cake has a melt-in-your-mouth texture perfect for those who enjoy a less dense cheesecake. Finished with fresh strawberries, blueberries, and mint leaves, it makes for an elegant and delicious treat.
Ingredients
Scale
Cheesecake Batter
- 250g soft cheese, at room temperature
- 35g unsalted butter, at room temperature
- 60ml milk
- 3 eggs, separated
- 2 tbsp yuzu juice
- 20g cornflour, sifted
- 15g plain flour, sifted
- 75g golden caster sugar
Decoration
- Strawberries
- Blueberries
- A few mint leaves
Instructions
- Preheat and prepare the pan: Heat the oven to 200C/180C fan/gas 6. Line the base and sides of an 18cm springform cake tin with baking parchment. Wrap the outside of the tin with foil to make it watertight to prevent water from the water bath seeping in during baking.
- Melt cheese mixture: Fill a small heatproof bowl or pan with just-boiled water to create a double boiler. Place the soft cheese, butter, and milk in a large heatproof bowl and set it over the pan of hot water. Let it sit for a few minutes to allow the butter to melt, then stir gently with a spatula until the mixture is fully smooth and melted. Remove from heat.
- Mix batter base: Add the egg yolks and yuzu juice to the melted cheese mixture and mix gently. Then fold in the sifted cornflour and plain flour until just combined. Strain this batter through a sieve into another bowl to ensure an ultra-smooth texture. Chill in the fridge while preparing the egg whites.
- Whip egg whites: In a clean bowl, whisk the egg whites gradually, adding the sugar until soft peaks form. Be careful not to over-whisk to maintain a light, airy texture.
- Combine mixtures: Stir one-third of the whipped egg whites into the chilled cheese batter to loosen it. Then gently fold in the remaining two-thirds of the egg whites in two batches, taking care to preserve as much air as possible for a fluffy cake.
- Prepare for baking: Pour the batter into the prepared springform tin. Place the cake tin inside a medium roasting tin and fill the roasting tin halfway with just-boiled water to create a water bath for gentle, even cooking.
- Bake the cheesecake: Bake in the preheated oven for 20 minutes at 200C/180C fan/gas 6. Then reduce the oven temperature to 110C/90C fan/gas ¼ and continue baking for 1 hour, or until the top is golden and the cake is set.
- Cool the cheesecake: Remove the cake tin from the oven and immediately lift it out of the water bath. Carefully remove the foil wrapping, then leave the cheesecake to cool completely in the tin. This prevents the delicate sponge from shrinking.
- Decorate and serve: Once cooled, decorate the cheesecake with fresh strawberries, blueberries, and a few mint leaves to add color and fresh flavor before serving. Store any leftovers covered and chilled for up to five days.
Notes
- Ensure all ingredients like cream cheese and butter are at room temperature for a smooth batter.
- Using a water bath helps to bake the cheesecake gently and prevents cracking or drying out.
- Be gentle when folding the egg whites into the batter to keep the fluffiness.
- Serve chilled or at room temperature according to preference.
- This cheesecake keeps well covered in the fridge for up to five days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Keywords: Japanese cheesecake, chizu keki, fluffy cheesecake, water bath cake, yuzu cheesecake, light dessert, baked cheesecake
