Japanese cheesecake has a completely different texture than traditional cheesecakes. It's a lighter, fluffier cake, best served with fruit or chocolate.
Course: Dessert
Cuisine: Japanese
Keyword: cheesecake, cream cheese, Japanese
Ingredients
10ouncescream cheese
1/4cupbutter
1/2cupsugardivided
1/2cupmilk
1tablespoonlemon juice
1/4cupflour
2tablespoonscornstarch
5eggsseparated
1/4teaspooncream of tartar
powdered sugarfor sprinkling
fruit or chocolate saucefor topping
Instructions
Line the bottom of an eight-inch springform pan with parchment paper.
Wrap the outside with two layers of aluminum foil, making sure the pan is as water tight as possible.
In an oven-proof pan or pot large enough to fit your springform pan in, fill it halfway (or enough that it won't splash over the top of your springform) with water and place it in the oven. Preheat to 390 degrees.
In a large, microwave-safe bowl, microwave the cream cheese, stirring every 30 seconds, until it's melted and smooth. Stir in 1/4 cup of sugar. Whisk in the milk and lemon juice and then whisk in the egg yolks.
Sift the flour and cornstarch into the cream cheese mixture, continuing to stir until the batter is smooth.
In another mixing bowl or in a stand mixer, beat the egg whites on low for about two minutes. Add in the cream of tartar and beat on medium speed until the mixture starts to get foamy. Then add 1/4 cup sugar, while continuing to beat the mixture over medium or medium-high speed. Continue to beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites until everything is well-combined.
Pour the batter into the prepared springform pan and tap it on the counter to get any air bubbles out of the mixture.
Place the springform into the preheated water bath in the oven and bake for 15 minutes. Lower the temperature to 300 degrees and bake for another 15 minutes.
Do not open the oven door, but just turn the heat off and let the cheesecake sit in the oven for another 30 minutes.
Finally, open the oven door a bit and let the cheesecake sit in the oven for another 10 minutes.
Serve immediately while warm or refrigerate the cheesecake before slicing and serving.
Sprinkle the top with powdered sugar and then top the slices with your favorite fruit or with chocolate sauce.