Japanese Cheesecake
User Reviews
4.7
Japanese Cheesecake
Description
Japanese Cheesecake starts with melting cream cheese and butter together before adding sugar, milk, and lemon juice for smoothness and a slight tang. The batter is thickened with sifted flour and cornstarch then made fluffy by folding in meringue whipped from egg whites (with optional cream of tartar) and sugar. The cake is baked in a parchment-lined pan wrapped in foil to protect it during a water bath (bain-marie) in the oven, which ensures gentle, even cooking and prevents cracking. The result is a lightly sweet, soft, and airy cake with faint cream cheese flavor and a texture reminiscent of a soufflé. The low baking temperature and water bath keep it moist and tender for a unique take on cheesecake.
Ingredients
- 10 ounces cream cheese
- ¼ cup butter
- ¼ cup sugar
- ½ cup milk
- 1 tablespoon lemon juice
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 5 large egg white and yolks separated
- ¼ teaspoon cream of tartar (optional)
- ¼ cup sugar
Instructions
- Line the bottom and sides of an 8 inch round pan or springform with parchment paper. Wrap the pan with 2 sheets of aluminum foil (no need if using aluminum pan) sealing it completely.
- Fill a larger pan halfway with water. Place it the lowest rack of the oven. Preheat the oven to 150°C.
- Combine the cream cheese and butter in a big microwave safe bowl. Warm it in the microwave until it melts. Add ¼ cup sugar and mix well until mixture is smooth.
- Using a whisk, add the milk and lemon juice and mix. Add the yolks one a time while mixing. Sift the flour and cornstarch while gradually adding them to the mixture and mix until well combined and smooth. Sieve the mixture if needed to get rid of lumps.
- Beat the egg whites at low speed for 2 minutes, add the cream of tartar if using and increase speed to medium-low and beat until foamy. Gradually add ¼ cup sugar while beating for another 30 seconds then turn speed to medium-high and beat until almost soft peaks forms.
- Using the whisk, fold in the meringue into the cream cheese mixture in three parts until well combined.
- Pour the batter into the lined pan. Tap the pan on the kitchen or tabletop to remove the bubbles. Place the pan into the water bath and bake at 200°C for 15 minutes, lower the temperature to 150°C and bake for another 15 minutes. Turn off the oven and leave the pan in the water bath inside with the door closed for another 30 minutes then another 10 minutes with door open.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 229mg | 76% |
| Sodium | 287mg | 12% |
| Potassium | 170mg | 4% |
| Fiber | 0g | 0% |
| Sugar | 19g | 38% |
| Vitamin A | 1130IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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