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Viral Japanese Cheesecake (Raspberry)

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This Viral Raspberry Japanese Cheesecake is light, fluffy, and melt-in-your-mouth delicious with a delicate raspberry flavor and airy soufflé-like texture perfect for any occasion.

Ingredients

  • 8 oz cream cheese
  • 1/4 cup butter
  • 1/2 cup milk
  • 6 eggs, separated
  • 3/4 cup granulated sugar
  • 3/4 cup cake flour
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh or frozen raspberries
  • 1/4 teaspoon cream of tartar
  • Powdered sugar, for garnish

Instructions

  • Preheat oven to 320°F (160°C). Line a round cake pan with parchment paper.
  • Prepare a water bath by placing a larger baking pan filled halfway with hot water in the oven.
  • In a heatproof bowl over simmering water, melt cream cheese, butter, and milk until smooth. Let cool slightly.
  • Separate egg yolks and whites.
  • Whisk egg yolks into the cream cheese mixture. Add vanilla extract and lemon juice.
  • Sift in cake flour and cornstarch, mixing until smooth.
  • In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until soft peaks form.
  • Gently fold egg whites into the batter in batches to keep the mixture airy.
  • Fold in raspberries carefully.
  • Pour batter into prepared pan and tap lightly to remove air bubbles.
  • Place cake pan into the water bath and bake for 60–70 minutes until lightly golden and slightly jiggly in the center.
  • Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes.
  • Cool completely, then chill for at least 2 hours.
  • Dust with powdered sugar and garnish with fresh raspberries before serving.

Notes

For the fluffiest texture, fold the egg whites gently and avoid overmixing. Chilling the cheesecake enhances both flavor and texture.

Find it online: https://cookibly.com/viral-japanese-cheesecake-raspberry/