Japanese cheesecake recipe

Japanese Cheesecake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Japanese cheesecake recipe, recipe Rating: 4.6
Number of votes:94 

Ingredients

200 g	cream cheese
60 ml	milk
120 g	caster sugar
3 medium	eggs, separated
4 tbsp	cornflour
2 tbsp	freshly squeezed lemon juice
½ tsp	cream of tartar
	boiling water, for the water bath

Instructions

A much lighter alternative to the New York style cheesecake which is the ‘standard’ version regarded as typical.

Preheat oven to Gas Mark 4, 180°C, 350°F.

Lightly grease a 9-inch, 22 cm spring-form cake tin and line with baking parchment. Wrap the tin with a double layer of kitchen foil and prepare a roasting tin or similar of a size able to accommodate the wrapped tin to use as a water bath.

In a bowl beat the cream cheese and milk together until soft and combined. Add about half the sugar, egg yolks, cornflour and lemon juice and beat until combined and smooth.

In a clean bowl beat the egg whites until foamy. Gradually add the remaining sugar and cream of tartar and beat with a hand or stand mixer on high speed until stiff peaks appear, about 8-10 minutes.

Gently fold the egg whites into the main mixture, stirring gently until well mixed and even in colour.

Pour mixture into prepared tin. Place the tin within the water bath and add boiling water to about 1½-2 inches, 3.5-5cm up the sides of the tin, or as high as possible. Carefully place the assembly on a middle-low shelf of the oven and bake for 35-40 minutes until set and a skewer inserted into the centre comes out clean.

When baked, turn off the heat and allow the cake to slowly cool in the oven with the door closed. remove from oven and continue to cool.

Carefully remove the cake from the tin – it is quite soft, especially around the top and very fragile. Remove the lining when cold.

If refrigerated, the cake may collapse slightly.

About this recipe:
This was given to me by the same person from whom I obtained the previous and similar recipe submitted. There are some differences in the method, although it is substantially similar to the earlier version.

Preparation time:
ca. 20 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a