Japanese Cheesecake
Prep time
Cook time
Total time
Author: Gemma Stafford
Serves: 12 slices
Ingredients
- 1 cup (8oz/225g) cream cheese
- 4 tablespoons butter
- 7 tablespoons milk
- 6 large eggs, separated
- 1 ½ tablespoons lemon juice
- 2 teaspoons vanilla extract
- ¾ cup (6oz/170g) granulated sugar, divided
- ¾ cup (33/4oz/105g) cake flour
- 2 ½ tablespoons
corn starch - ¼ teaspoon salt
- ¼ teaspoon cream of tartar
Instructions
- Grease and line
an 8-inch springform tin. A 9-inch round cake pan will also work. Line a deep baking tray withkitchen cloth. The baking tray has to be larger than the springform tin. You are creating a water bath to bake your cheesecake in. You want to have everything ready to go so you can bake off your cheesecake straight away. - Melt together the cream cheese, butter and milk in the microwave for roughly 1½ minutes. Whisk the mix until there are no more lumps.
- Next, whisk in the egg yolk, lemon juice, vanilla extract and half the sugar.
- Place a sieve over the bowl and add in the cake flour,
corn starch and salt and sieve into the cream cheesemix . Whisk in the dry ingredients until thereare no more lumps. Set aside. - Using a stand mixer or hand mixer, whip the egg whites with the whisk attachment on medium speed. When the meringue starts to take shape, add the cream of tartar. Once thick and at soft peak stage, slowly add the remaining sugar. Whip until meringue turns glossy, has increased in volume and holds a stiff peak.
- Using a
metal spoon, take ⅓ of meringue and fold it into the cream cheese batter to loosen the mixture. Cut and fold the meringue swiftly but gently to minimize deflation of the meringue. Fold in the remaining meringue until blended. The resulting batter be light and airy at this point should.thin edged - Pour the cheesecake batter into the prepared cake pan. Place the cake pan in the larger dish then place both in the oven. Pour hot water into the water bath until about
half way up the sides of the cake pan. Be careful not to splash water into the batter. - Bake on the bottom rack in a preheated 400oF (200oC) oven for 18min, then lower to 320oF (160oC) for 12 mins only. Then turn off the oven and open the door of the oven slightly for 30 minutes only. Then remove from the oven completely to cool at room temp.
- Turn out the cheesecake from the pan onto a cake plate and serve. Store in the fridge in an airtight container for up to 3 days.