Cloud-like Japanese Cheesecake with a Velvety Smooth Texture

Ingredients:

• 8 ounces cream cheese
• 4 tablespoons unsalted butter
• 1/2 cup milk
• 6 eggs, separated
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

Directions:

1. Preheat oven to 320°F (160°C).
2. Melt cream cheese, butter, and milk over a double boiler.
3. Cool the mixture.
4. Fold in the egg yolks, lemon juice, vanilla extract, sifted flour, and cornstarch.
5. Whip egg whites with cream of tartar until foamy.
6. Gradually add sugar and whip until stiff peaks form.
7. Gently fold the egg whites into the cheese mixture.
8. Pour the batter into a parchment-lined 8-inch round cake pan.
9. Place the pan into a larger baking dish filled with hot water.
10. Bake for 70 minutes or until set and golden.
11. Cool in the oven with the door ajar.
12. Dust with powdered sugar before serving.

Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 100 minutes
Kcal: 280 kcal | Servings: 8 servings

Ingredients:

• 2 large eggs
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• 1 teaspoon lemon zest (optional)
• ¼ cup all-purpose flour (fluffed, spooned, and leveled)
• ¼ teaspoon baking powder
• ½ teaspoon white vinegar (or lemon juice)
• 2 tablespoons granulated sugar
• Oil (any neutral oil, for cooking)

Instructions:

1. Start by separating the egg whites and egg yolks into two different mixing bowls.
2. Be careful not to break the yolk.
3. In the bowl with egg yolks, combine milk, vanilla extract, and lemon zest.
4. Whisk briefly.
5. Sift in the flour and baking powder.
6. Mix until smooth and free of dry flour.
7. Set aside.
8. In the bowl with egg whites, add vinegar or lemon juice.
9. Beat with a hand mixer on medium speed until frothy.
10. Gradually add sugar, continuing to beat.
11. After adding all the sugar, increase mixer speed to medium-high.
12. Continue beating until the egg white mixture forms stiff peaks.
13. Gently fold in ⅓ of the stiff peak meringue into the yolk batter.
14. Use a spatula and mix until evenly incorporated with no streaks.
15. Fold in the remaining meringue gently.
16. Mix until combined, ensuring no streaks remain.
17. Avoid overmixing to prevent deflating the meringue and batter.
18. Prepare to cook by either using a large spoon, a large cookie scoop, or a piping bag with a large round tip for the batter.
19. Cooking the Pancakes:
20. Lightly oil a nonstick pan and heat over low heat.
21. Be sure to remove excess oil.
22. Scoop or pipe the batter into the pan, forming 2 to 3 pancake mounds.
23. Cover the pan with a lid and cook for 7-8 minutes.
24. Once the bottom is golden, gently flip the pancakes.
25. Cover and cook for another 5-6 minutes until golden and fully cooked.
26. Serve the pancakes immediately with toppings like sweetened whipped cream, fruits, powdered sugar, or maple syrup.

Notes:

To maintain a fluffy texture, avoid overmixing the batter.
Cook pancakes on low heat to ensure even cooking and to prevent burning.

Ingredients:

• 2 large eggs (separated)
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• 1 teaspoon lemon zest (optional for extra zing)
• ¼ cup all-purpose flour (properly fluffed, spooned, and leveled)
• ¼ teaspoon baking powder
• ½ teaspoon white vinegar (or lemon juice for an alternative)
• 2 tablespoons granulated sugar
• Neutral oil for cooking (such as vegetable oil)

Directions:

1. Separate Egg Whites and Yolks: Carefully divide the whites and yolks into two bowls.
2. Yolk Mixture: In the yolks, mix milk, vanilla extract, and lemon zest.
3. Whisk in flour and baking powder until smooth.
4. Egg White Mixture: In the whites, add vinegar. Beat until frothy, then gradually add sugar until stiff peaks form.
5. Combine Mixtures: Gently fold a third of the egg whites into the yolk mixture.
6. Add the remaining whites, folding until just mixed.
7. Prepare for Cooking: Use a large spoon, cookie scoop, or piping bag for the batter.
8. Prep Your Pan: Lightly oil a nonstick pan and heat on low.
9. Shape Pancakes: Scoop or pipe batter to form 2-3 pancakes.
10. Cook Covered: Cook covered for 7-8 minutes, flip, then cook another 5-6 minutes.
11. Serve Immediately: Enjoy with your favorite toppings!

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 168 kcal | Servings: 1 pancake