Description
Spring Japanese Cheesecake is a light and airy dessert that captivates your senses with its delicate texture and subtle sweetness. Infused with vanilla and a hint of citrus, each slice is like a bite of happiness. Perfect for gatherings or a simple treat to brighten your day, this cheesecake is sure to impress anyone fortunate enough to enjoy it.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup heavy cream, cold
- 1/4 cup all-purpose flour, sifted
- 2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper and grease lightly.
- In a large bowl, beat the cream cheese and sugar until creamy. Add eggs one at a time, mixing well after each addition.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold it into the cream cheese mixture.
- Pour the batter into the prepared cake pan and smooth the top. Bake for about 60 minutes until slightly jiggly in the center.
- Cool gradually in the oven with the door ajar, then refrigerate for at least four hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 14g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 6g
- Cholesterol: 90mg