Japanese Cheesecake
Equipment
Ingredients
Base Ingredients
cream cheese
500 g
eggs
6 piece
sugar
100 g
milk
100 ml
butter
50 g
cake flour
60 g
cornstarch
20 g
lemon juice
1 tbsp
vanilla extract
1 tsp
Instructions
Preheat oven and prepare pan
Preheat oven to 160°C. Line the bottom and sides of 20cm springform pan with parchment paper. Wrap the outside with foil to prevent water bath leakage.
Melt butter and warm milk
Melt butter and warm milk together in microwave or saucepan until just warm (not hot). Set aside.
Separate eggs and beat whites
Separate egg yolks and whites carefully. Beat egg whites with half the sugar (50g) until stiff peaks form.
Beat cream cheese mixture
Beat softened cream cheese with remaining sugar (50g), egg yolks, lemon juice, and vanilla until smooth. Add butter-milk mixture, then sift in flour and cornstarch. Mix until combined.
Fold batter together
Gently fold 1/3 of meringue into cream cheese batter, then fold remaining meringue in two additions. Use folding motion to keep air bubbles.
Pour and bake in water bath
Pour batter into prepared pan. Place in larger baking dish and fill with hot water halfway up pan sides. Bake at 160°C for 60-70 minutes until golden and set.
Cool completely
Turn off oven, crack door open and cool cheesecake 1 hour in oven. Then cool to room temperature before refrigerating.
Original recipe
Storage
Best eaten chilled. Cover tightly to prevent drying.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.