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.