Japanese Cheesecake is a little different than regular cheesecake. It’s cotton soft, light, and airy. The texture is almost like a sponge cake with a very delicious rich cream cheese flavor.
Japanese cheesecake is also diet-friendly. It has the lowest calories of all cheesecake. If you try it, you might not want to go back to the regular cheesecake again.
You can serve cheesecake on its own, with your favorite cup of tea or coffee. I also like to serve some fresh fruits with it like mango, berries.
Don’t forget to share and hashtag #annieteattravel on FB or IG.
Let’s get baking.
Japanese Cheese Cake Recipe
Cotton Soft, Light, and Airy Japanese Cheesecake
Ingredients
- 6 eggs room temperature
- 8 oz cream cheese plus 2 tbsp softened
- 4 tbsp unsalted butter softened
- 1/2 cup whole milk
- 1/4 tsp salt
- 3/4 cup all-purpose flour
- 3 tbsp corn starch
- 2 tbsp lemon juice
- 3/4 cup sugar
- 3 quart water
Instructions
- Separate egg yolks and egg whites. Set aside.
- Whisk together cream cheese, butter, and milk until completely smooth. Set aside.
- Sift the flour, corn starch, and salt together.
- Add dry ingredients, 1/4 cup sugar, egg yolks, and lemon juice into cream cheese mixture.
- Beat all the ingredients until smooth and well combined. Set aside.
- Preheat oven to 325 degrees F.
- Boil water and set aside.
- Whisk the egg white and remaining sugar (1/2 cup). Whip until meringue turns glossy, and has increased in volume.
- Take one third of meringue and gently fold into the batter mixture using spatula. Continue to add another one third until complete.
- Greese butter the 8 or 9 inches cake pan, and Pour the cheesecake batter into the 8 or 9 inches cake pan
- Pour hot water on the large baking dish, and place cheesecake pan on top.
- Place in the oven and bake for 70 minutes.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes.
- Remove the cheesecake from the cake pan and serve.
Notes
Place the left-over cheesecake in the refrigerator with cover plastic wrap.
