Discover Strawberry Japanese Cheesecake Recipe
Embark on a delightful culinary journey with me as I unveil the secrets of creating a luscious Strawberry Japanese Cheesecake. This ethereal dessert combines the lightness of Japanese cheesecake with the sweetness of fresh strawberries, resulting in a symphony of flavors that will tantalize your taste buds.
Picture this: a pillowy soft, cotton-like cheesecake infused with the natural sweetness of strawberries, melting in your mouth with each heavenly bite. This recipe is not just a dessert; it’s a work of art that marries the delicate flavors of cheesecake with the vibrant essence of strawberries.
Let me guide you through the steps of crafting this exquisite Strawberry Japanese Cheesecake Recipe, a dessert that is sure to impress your family and friends at any gathering or special occasion.
- 1 cup of fresh strawberries, diced
- 1 cup of cream cheese, softened
- 1/2 cup of granulated sugar
- 4 eggs
- 1/2 cup of unsalted butter
- 1/2 cup of milk
- 1/4 cup of cake flour
- 1/4 cup of cornstarch
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- Preheat your oven to 325°F and line the bottom of a 9-inch round cake pan with parchment paper.
- In a saucepan, combine the diced strawberries and 2 tablespoons of sugar. Cook over low heat until the strawberries soften and release their juices. Set aside to cool.
- In a mixing bowl, beat the cream cheese and remaining sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Melt the butter in a microwave-safe bowl and stir in the milk. Add this mixture to the cream cheese batter.
- Sift in the cake flour and cornstarch, then add the vanilla extract and salt. Mix until well combined.
- Gently fold in the cooked strawberries, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes or until the top is golden brown and the center is set.
- Remove the cake from the oven and let it cool completely before slicing and serving.
The Key Ingredients
When it comes to crafting the perfect Strawberry Japanese Cheesecake, the key ingredients play a crucial role in ensuring a delightful balance of flavors and textures. Let’s delve into the essential components that will make your cheesecake a culinary masterpiece.
- Quantity: 400g
- Description: Cream cheese forms the creamy base of this Japanese cheesecake, providing a rich and velvety texture that melts in your mouth. Opt for a high-quality cream cheese to achieve a smooth and luscious consistency.
- Quantity: 200g
- Description: Juicy, ripe strawberries will infuse your cheesecake with a burst of fruity sweetness and vibrant color. Select the freshest strawberries available for the best flavor impact.
- Quantity: 5 large eggs
- Description: Eggs act as a binding agent in the cheesecake mixture, contributing to its light and airy texture. Ensure your eggs are at room temperature for easier incorporation into the batter.
- Quantity: 150g
- Description: Sugar provides the necessary sweetness to balance the tanginess of the cream cheese and enhance the overall flavor profile of the cheesecake. Adjust the sugar quantity based on your preference for sweetness.
- Quantity: 60g
- Description: Cake flour is essential for achieving the delicate and soft crumb characteristic of Japanese cheesecakes. Its lower protein content ensures a tender texture without being overly dense.
- Quantity: 100g
- Description: Unsalted butter adds richness and moisture to the cheesecake batter, enhancing its overall flavor profile. Melt the butter gently and allow it to cool slightly before incorporating it into the mixture.
These carefully curated ingredients are the building blocks of a Strawberry Japanese Cheesecake that will captivate your taste buds with every bite. Now that we have the essentials in place, let’s move on to the step-by-step directions to bring this delightful dessert to life.
Step-by-Step Directions
Now that we have gathered our key ingredients for the delicious Strawberry Japanese Cheesecake, it’s time to dive into the fun part – baking! Follow along as I guide you through the step-by-step process of creating this heavenly dessert.
- Preheat your oven to 320°F (160°C) and prepare a 8-inch (20cm) round cake pan by lining the bottom with parchment paper.
- In a heatproof bowl, place the cream cheese and unsalted butter. Create a double boiler by placing the bowl over a pot of simmering water. Stir the mixture until smooth and well combined.
- Once the cream cheese and butter are melted and smooth, remove the bowl from the heat. Add in the milk and mix well.
- In a separate bowl, sift the cake flour and cornstarch together. Gradually add this dry mixture to the cream cheese mixture, stirring until fully incorporated.
- Separate the egg yolks from the whites. Add the egg yolks one by one into the cream cheese batter, ensuring each yolk is well mixed before adding the next.
- In another clean bowl, whisk the egg whites until foamy. Gradually add in the sugar while continuing to whisk until stiff peaks form.
- Gently fold the egg white mixture into the cream cheese batter in three separate additions. Be careful not to deflate the batter, as this will ensure a light and airy texture.
- Pour the batter into the prepared cake pan and tap the pan gently to release any air bubbles.
- Bake the cheesecake in the preheated oven for about 60-70 minutes or until the top is golden brown and the center is set.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes to prevent it from sinking too quickly.
- Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
- Before serving, top the cheesecake with fresh strawberries or a strawberry glaze for that final touch of sweetness and freshness.
Voila! You have now created a delectable Strawberry Japanese Cheesecake that is sure to impress your friends and family. Enjoy the light, fluffy texture and the burst of strawberry flavor in every bite.
Print
Strawberry Japanese Cheesecake Recipe
- Total Time: 80
- Yield: 8 servings 1x
Description
Light and fluffy Japanese cheesecake with a hint of strawberry sweetness
Ingredients
- 6 oz cream cheese
- 1/4 cup sugar
- 4 tbsp unsalted butter
- 1/4 cup milk
- 4 eggs
- 1 tbsp lemon juice
- 1/2 cup cake flour
- 1/4 cup cornstarch
- 1/4 cup strawberry puree
- 1/4 cup chopped strawberries
Instructions
- Preheat oven to 320°F.
- In a bowl, beat cream cheese, sugar, butter, and milk until smooth.
- Beat in eggs one at a time. Add lemon juice.
- Sift in cake flour and cornstarch; mix until smooth.
- Stir in strawberry puree and chopped strawberries.
- Pour batter into a lined cake pan.
- Bake in a water bath for 30 minutes.
- Reduce heat to 300°F and bake for another 30 minutes.
- Cool in the oven with the door ajar.
- Chill before serving.
Notes
- Room temperature ingredients mix better.
- Bake in a water bath to prevent cracking.
- Adjust sweetness based on strawberry ripeness.
- Prep Time: 20
- Cook Time: 60