Japanese cheesecake is a unique kind of cake. It has the lightness of spongecake but has the tang of cheesecake. It needs no frosting or icing, just enjoy slices with tea or coffee.
A kitchen scale is a must-have for this recipe.
8oz. cream cheese
50g/2 oz. unsalted butter
100 ml/3 fluid oz whole milk
60g/2 oz cake flour
20g/1 oz cornstarch
1/4 teaspoon salt
1 tablespoon lemon juice
6 large eggs, separated
1/4 teaspoon cream of tartar
140g/5 oz fine granulated sugar
Preheat the oven to 325 F. Lightly grease and line the bottom of a 9×13 inch baking pan.
Melt cream cheese, butter and milk over a double boiler. Stir until everything is melted. Cool the mixture. Fold in the flour, cornstarch, salt, lemon juice and egg yolks. Mix well. Set aside.
With a mixer, whisk the egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks. Fold a third of the meringue into the cheese mixture, then fold in another third of the meringue. Then, pour the batter back to the remaining meringue and fold gently. Pour the mixture into the pan.
Bake in a water bath in the lowest shelf in the oven for 70 minutes or until golden brown. Cool the cake in the oven with the door propped open for an hour.
Refrigerate the cake for at least 4 hours or overnight.
In the mood for cheesecake?