Japanese Cheesecake

0 0
Japanese Cheesecake

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
8 ounces PHILADELPHIA Cream Cheese
2 ounces Unsalted Butter
3 ounces Whole Milk
2 ounces Cake Flour
1 ounce Cornstarch
6 Eggs Egg whites and yolks separated
1 tablespoon Lemon Juice
1 teaspoon Vanilla Extract
1/2 teaspoon Baking Powder
4 ounces Sugar
Kitchen Supplies
8" Springform Pan
8" x 8" Baking Pan
Electric Hand Mixer

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuisine:

Fluffy soft and not as creamy as the traditional version, must try for cheesecake enthusiasts

  • 1 hour 30 min
  • Serves 8
  • Easy

Ingredients

  • Kitchen Supplies

Directions

Share

Steps

1
Done

Place a wire rack in a large pan with 1 inch of water over high heat. Add cream cheese, butter and milk to a heatproof bowl and place bowl on top of wire rack (as shown here). Melt ingredients completely, then fold in the cake flour, cornstarch, egg yolks, lemon juice and vanilla extract. Mix well.

2
Done

In a large mixing bowl, whisk the egg whites and baking powder until foamy using an electric hand mixer on medium speed. Add sugar and continue whisking until peaks form.

3
Done

GENTLY fold 1/3 of the egg white mixture into the cream cheese mixture. Repeat with remaining egg white mixture, 1/3 at a time. Pour mixture into an 8" springform pan lined with parchment paper on bottom and sides.

4
Done

Preheat oven to 325 degrees. Bake cheesecake in a water bath for 70 minutes. Do this by placing springform pan into a larger baking pan that is filled with 1" of hot water.

5
Done

Let the cake cool by leaving it in the oven with the oven door half open for about an hour. Refrigerate for at least 4 hours or preferably overnight. Enjoy!

Rebecca Chan

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Szechuan Twice Cooked Pork
next
Chicken Laksa
previous
Szechuan Twice Cooked Pork
next
Chicken Laksa

Add Your Comment