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RECIPES

Japanese Cheesecake

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Japanese Cheesecake

 

 

 

 

Ingredients:

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  • 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cool:
    • Turn off the oven, slightly open the oven door, and let the cheesecake cool inside the oven for about an hour.
  8. Chill:
    • Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
  9. Serve:
    • Slice and serve chilled. Optionally, dust with powdered sugar before serving.

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