Gluten-Free Japanese Cheesecake

Delight in the heavenly fluffiness of this Gluten-Free Japanese Cheesecake, a cloud-like dessert that's as light as air and irresistibly creamy. Featuring a tender balance of cream cheese, whole milk, and a touch of zesty lemon juice, this cheesecake achieves its signature soufflé-like texture through expertly folded egg whites. This recipe is fully gluten-free, utilizing gluten-free all-purpose flour and cornstarch to ensure a smooth and velvety crumb without compromising on flavor. Baked to perfection in a water bath for even cooking and topped with a delicate dusting of powdered sugar, this show-stopping cheesecake is perfect for any occasion. Whether you're catering to dietary needs or simply seeking an elegant treat, this Japanese-inspired dessert is bound to impress!

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 250 grams Cream cheese
• 50 grams Unsalted butter
• 100 ml Whole milk
• 6 large Egg yolks
• 60 grams Gluten-free all-purpose flour
• 20 grams Cornstarch
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract
• 6 large Egg whites
• 0.5 teaspoon Cream of tartar
• 150 grams Granulated sugar
• 1 tablespoon Powdered sugar

Directions

Step 1

Preheat your oven to 160°C (320°F). Grease a 9-inch round springform pan and line the bottom and sides with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the baking.

Step 2

In a medium saucepan, melt together the cream cheese, unsalted butter, and whole milk over low heat, stirring continuously until smooth. Remove from heat and let it cool slightly.

Step 3

In a large bowl, beat the egg yolks lightly and slowly add the cooled cream cheese mixture while whisking. Mix in the gluten-free flour and cornstarch, ensuring there are no lumps. Add the lemon juice and vanilla extract, then mix until smooth.

Step 4

In a separate large bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.

Step 5

Gently fold the egg white mixture into the cream cheese batter in three batches, using a spatula. Be careful not to deflate the mixture.

Step 6

Pour the batter into the prepared pan. Place the pan in a larger baking dish filled with hot water, creating a water bath to help the cheesecake bake evenly.

Step 7

Bake in the preheated oven for 50-60 minutes, or until the cake is set but still slightly jiggly in the center. Turn off the oven, leave the door slightly open, and let the cheesecake cool in the oven for an additional 30 minutes to prevent cracking.

Step 8

Remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 9

Before serving, dust the top of the cheesecake with powdered sugar. Slice and enjoy the light, fluffy texture of this gluten-free Japanese cheesecake.

Nutrition Facts

Serving size	(961.3g)

Amount per serving	% Daily Value*
Calories	2650.7

Total Fat 160.0g	0%
Saturated Fat 87.1g	0%
Polyunsaturated Fat 3.8g
Cholesterol 1482.6mg	0%
Sodium 1212.5mg	0%
Total Carbohydrate 257.9g	0%
Dietary Fiber 1.7g	0%
Total Sugars 174.8g
Protein 58.0g	0%

Vitamin D 155.2IU	0%
Calcium 539.4mg	0%
Iron 3.7mg	0%
Potassium 1201.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 8.6%

Carbs: 38.2%