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Sakura Cloud Cheesecake Recipe

Sakura Cloud Cheesecake Recipe
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★★★★★

4.8 from 19 reviews

Sakura Cloud Cheesecake is a light and fluffy Japanese-style cheesecake featuring a soft, creamy texture with a delicate sweetness. Made with cream cheese, eggs, and a perfect blend of cake flour and cornstarch, this dessert is baked in a water bath to achieve its signature airy cloud-like consistency. A subtle dusting of powdered sugar adds a touch of elegance, making it an irresistible treat for any occasion.

Ingredients

Scale

Cheesecake Base

  • 200 g cream cheese, softened
  • 3 eggs, separated
  • 60 g butter
  • 100 ml milk
  • 1/4 cup sugar (for yolks, approximately 50 g)
  • 1/4 cup sugar (for whites, approximately 50 g)
  • 60 g cake flour
  • 20 g cornstarch
  • 1/4 tsp salt

Meringue

  • 1/2 tsp lemon juice

Optional Garnish

  • Powdered sugar for dusting

Instructions

  1. Preheat and Prepare Pan: Heat your oven to 160°C (320°F) and line a round cake pan with parchment paper to ensure easy removal of the cheesecake later.
  2. Make the Cream Cheese Mixture: In a bowl, combine the butter, milk, and softened cream cheese. Gently melt them together until the mixture is smooth and lump-free. Allow this to cool slightly before proceeding.
  3. Add Egg Yolks and Dry Ingredients: Mix in the egg yolks, half of the sugar, and salt into the cream cheese mixture. Then sift the cake flour and cornstarch into the bowl and whisk everything until you get a smooth batter.
  4. Whip Egg Whites: In a separate bowl, beat the egg whites along with the lemon juice. Gradually add the remaining sugar while continuing to beat until you achieve firm peaks—this creates the meringue that gives the cheesecake its fluffy texture.
  5. Fold Meringue into Batter: Carefully fold the meringue into the cheesecake base in three batches. Take your time to fold gently to preserve the air bubbles for maximum fluffiness.
  6. Prepare for Baking: Pour the combined batter into the prepared cake pan. Smooth the surface with a spatula and gently tap the pan to eliminate any large air bubbles.
  7. Bake in Water Bath: Place the cake pan in a larger pan filled with hot water (water bath) and bake for 45 to 55 minutes until the cake is puffed up and golden on top.
  8. Cool Gradually: After baking, allow the cheesecake to cool slowly inside the oven by leaving the door slightly ajar. This prevents sudden temperature changes that could cause cracks.
  9. Finish and Serve: Once fully cooled, gently dust the top with powdered sugar for an elegant finish before slicing and serving.

Notes

  • Use room temperature cream cheese and eggs for best mixing results.
  • Folding the meringue gently is crucial to maintain the airy texture of the cheesecake.
  • A water bath helps prevent cracks and ensures even baking.
  • Cooling the cake gradually prevents shrinking and cracking on top.
  • Powdered sugar is optional but adds a lovely touch of sweetness and visual appeal.

Nutrition

Keywords: Sakura Cloud Cheesecake, Japanese Cheesecake, Fluffy Cheesecake, Light Cheesecake, Japanese Dessert, Baked Cheesecake

Find it online: https://maicook.com/sakura-cloud-cheesecake-recipe/