
ADVERTISEMENT
Japanese Cheesecake
Ingredients:
ADVERTISEMENT
- 250g cream cheese, softened
- 50g unsalted butter
- 100 ml whole milk
- 60g all-purpose flour, sifted
- 20g cornstarch, sifted
- 6 eggs, separated
- 140g granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon cream of tartar
Instructions:
- Preheat and Prepare:
- Preheat your oven to 320°F (160°C).
- Line the bottom and sides of an 8-inch round springform pan with parchment paper.
- Melt Cream Cheese, Butter, and Milk:
- In a double boiler, combine cream cheese, butter, and milk. Stir constantly until smooth and fully melted. Remove from heat and let cool slightly.
- Mix Dry Ingredients:
- Whisk flour and cornstarch into the cream cheese mixture until well combined. Add the egg yolks and lemon juice, whisking until smooth.
- Whip Egg Whites:
- In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add sugar while continuing to beat until stiff peaks form.
- Fold in Egg Whites:
- Gently fold one-third of the egg whites into the cream cheese mixture using a spatula. Repeat with remaining egg whites until the batter is evenly combined.
- Bake:
- Pour the batter into the prepared pan. Place the pan into a larger baking dish filled halfway with hot water (water bath).
- Bake for about 70-85 minutes or until set and the top is golden.
- Cool:
- Turn off the oven, slightly open the oven door, and let the cheesecake cool inside the oven for about an hour.
- Chill:
- Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Serve:
- Slice and serve chilled. Optionally, dust with powdered sugar before serving.