Description
Indulge in the light and airy delight of this Strawberry Japanese Cheesecake. Combining the richness of cream cheese with the freshness of strawberry purée, this fluffy dessert is a perfect balance of sweet and tangy flavors.
Ingredients
Cheesecake Base:
7 oz (200g) cream cheese (softened), 1/4 cup whole milk, 1/4 cup unsalted butter, 4 large eggs (separated), 1/3 cup granulated sweetener or sugar substitute, 1/3 cup cake flour (sifted), 1 tablespoon cornstarch, 1/4 teaspoon salt, 1/4 teaspoon vanilla extract, 1/2 cup strawberry purée (strained)
For Serving:
powdered sweetener or sugar for dusting (optional), fresh strawberries for topping
Instructions
- Preheat the oven: Preheat the oven to 320°F (160°C) and prepare the cake pan.
- Mix the base: Melt cream cheese, milk, and butter, then whisk in egg yolks, vanilla, salt, and strawberry purée. Sift in flour and cornstarch, and mix until smooth.
- Prepare the meringue: Beat egg whites and cream of tartar until foamy. Gradually add sweetener, beat to stiff peaks.
- Combine: Fold meringue into the cream cheese mixture, pour into pan, and set in a water bath.
- Bake: Bake, then cool in the oven to prevent collapse. Chill before serving with powdered sweetener and strawberries.
Notes
- Use fresh strawberry purée strained through a fine mesh sieve for the smoothest texture.
- For an extra strawberry flavor, add a drop of natural strawberry extract.
- Best served chilled.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 4g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 115mg
