Recipes

Japanese Cheesecake

Prep time
30 minutes
Total time
5 hours
Quantity
An 8 inch cake

Ingredients

  • 5 large eggs, yolks and white separated
  • 1/4 teaspoon cream of tartar
  • 8 oz cream cheese
  • 1/2 cup whole milk
  • 1/4 cup butter at room temperature
  • 1/2 cup granulated sugar, divided
  • 1 tablespoon lemon juice
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch

Steps

  • Line the outside of an 8 inch springform pan with foil, to seal it from water.
  • Fill a large baking pan half way with water and place it in the oven.
  • Preheat the oven to 315 F
  • In a large bowl, beat the egg whites on low speed until foamy.
  • Add the cream of tartar, and increase the mixer to medium-high speed.
  • When the whites start to thicken, gradually add the remaining 1/4 cup sugar.
  • Beat until the egg whites have reached soft peaks, about 3 minutes.
  • In a separate bowl, mix together the cream cheese and milk at low speed until creamy and smooth
  • Add the butter, 1/4 cup of sugar, and lemon juice and beat for another minute.
  • Add the flour and corn starch and beat for another minute.
  • Add the egg yolks and beat for one last minute.
  • In three batches, gently fold the egg whites into the batter until just incorporated.
  • Pour the batter into the prepared springform pan and smooth the top with a spatula.
  • Hold the sides of the pan and carefully drop it a short distance onto the counter to remove any large air bubbles.
  • Place the springform pan into the water bath and bake for 60-70 minutes, until a toothpick inserted comes out clean.
  • Bake for an additional 10-15 minutes to brown the top.
  • Allow to cool in the oven with the door open for an hour.
  • Remove from pan and refrigerate for a couple hours until completely chilled.
  • Serve with a tart fruit sauce.