Japanese Cheesecake

Japanese Cheesecake

Prep Time 30 mins
Cook Time 1 hr 18 mins
Total Time 1 hr 48 mins
Course Desserts
Servings 12 people
Calories 213 kcal

Ingredients
  

Cream Cheese Batter

  • 250 gram Philadelphia cream cheese
  • 6 egg yolks
  • 70 gram sugar
  • 60 gram unsalted butter
  • 100 ml milk
  • 1 tbsp lemon juice
  • 60 gram cake flour
  • 20 gram cornstarch
  • 1/4 tsp salt

Meringue

  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 70 gram sugar

Instructions
 

  • Pre-heat oven to 200°C / 392°F
  • Grease 8″ x 3″ cake pan with butter, line bottom with baking paper
  • Whisk cream cheese till smooth over a warm water bath
  • Add yolks, 70 grams of sugar, milk, butter, salt, lemon juice and whisk
  • Remove from water bath, sift cake flour and corn starch and fold into mixture
  • Whisk egg whites and add 70 gram of sugar, cream of tartar until stiff peak
  • Fold whites into batter 1/3 at a time
  • Pour into cake pan and tap the pan on the counter to release air bubbles
  • Bake with water bath on the bottommost rack in a preheated 392°F for 6 mins, then lower to 140C / 284°F for another 30 mins ad turn off the oven for another 30 mins. Remove from the oven and let it cool for 10 mins before transferring to cooling rack. 
1 Comment
  • Cook with Major
    Posted at 23:36h, 23 May Reply

    5 stars
    Great Recipe!

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