Japanese Cheesecake
Ingredients
The cheesecake
-
½
Tbsp.
unsalted butter
-
2
Tbsp.
granulated sugar
-
⅓
cup
granulated sugar
-
1
tsp.
finely grated lemon zest
-
⅓
cup
all-purpose flour
-
1
Tbsp.
cornstarch
-
½
tsp.
Diamond Crystal kosher salt
-
4
large
egg whites
-
8
oz.
cream cheese
-
1
cup
whole milk
-
1
Tbsp.
fresh lemon juice
For preparation
Instructions
- Preheat the oven to 350°F and prepare the springform pan with butter and powdered sugar.
- Mix granulated sugar with lemon zest to create lemon sugar.
- Sift together flour, cornstarch, and salt.
- Chill the egg whites in a separate bowl.
- Melt cream cheese with whole milk in the microwave or on the stove, then whisk until smooth.
- Incorporate egg yolks, lemon juice, lemon sugar, and dry ingredients into the cream cheese mixture.
- Whip the chilled egg whites until frothy, gradually adding sugar until glossy and holding medium peaks.
- Fold the meringue into the cream cheese mixture in batches until just combined.
- Pour the batter into the prepared pan and remove any large air bubbles.
- Place the pan in a roasting pan and fill with boiling water halfway up the sides.
- Bake for 60-70 minutes until golden and a tester comes out clean.
- Turn off the oven and let the cheesecake sit inside for 10 minutes.
- Cool the cheesecake at room temperature for about an hour, then chill in the fridge for 2 hours.
- Remove from the springform pan and serve.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
150mg
Cholesterol
80mg
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