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Strawberry Japanese Cheesecake Recipe

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4.7 from 115 reviews

This delicate Strawberry Japanese Cheesecake combines a light, fluffy texture with a subtle strawberry flavor, making it a perfect dessert for special occasions or a luxurious treat. Featuring a creamy cream cheese base and airy meringue, it’s baked in a water bath to achieve its signature soft and moist texture. Served chilled and garnished with fresh strawberries and a dusting of powdered sweetener, this cheesecake is both visually stunning and irresistibly delicious.

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

  1. Preheat the oven: Preheat your oven to 320°F (160°C). Prepare a round cake pan by greasing it lightly and lining the bottom with parchment paper if desired for easier removal of the cheesecake later.
  2. Mix the base: In a heatproof bowl, gently melt together the cream cheese, whole milk, and unsalted butter over a double boiler or low heat until smooth. Remove from heat and let cool slightly. Whisk in the egg yolks one at a time, then stir in vanilla extract, salt, and the strained strawberry purée. Sift the cake flour and cornstarch over the mixture and blend until you achieve a smooth batter.
  3. Prepare the meringue: In a clean, dry mixing bowl, beat the egg whites along with a pinch of cream of tartar until they become foamy. Gradually add the granulated sweetener while continuing to beat, until stiff peaks form, ensuring a stable and fluffy meringue.
  4. Combine: Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Then carefully fold in the remaining meringue in batches, taking care not to deflate the airy texture. Pour the combined batter into the prepared cake pan.
  5. Set up the water bath and bake: Place the cake pan into a larger baking dish or roasting pan. Pour hot water into the outer pan until it reaches about halfway up the sides of the cake pan. This water bath will help maintain moisture and a gentle baking environment to prevent cracking. Bake in the preheated oven for about 1 hour and 15 minutes or until the cake is set but still slightly jiggly in the center.
  6. Cool and chill: Turn off the oven and keep the cheesecake inside with the door slightly ajar to cool gradually. This step helps prevent the cake from collapsing as it cools. Once at room temperature, remove from water bath and refrigerate the cheesecake for at least 4 hours or overnight to fully set and enhance the flavors.
  7. Serve: Before serving, optionally dust the top with powdered sweetener or sugar substitute, and garnish with fresh strawberries for a beautiful presentation.

Notes

  • Using a water bath is essential to achieve the delicate, moist texture and to avoid cracking on the surface of the cheesecake.
  • Ensure eggs are at room temperature for better volume when whipping the meringue.
  • Sifting the flour and cornstarch prevents lumps and promotes a light crumb.
  • For an extra smooth strawberry purée, strain through a fine sieve to remove seeds.
  • Store leftover cheesecake in an airtight container in the fridge and consume within 3 days.

Find it online: https://mealsbykate.com/strawberry-japanese-cheesecake-recipe/