Japanese Cheesecake
Ingredients
-
8
oz
cream cheese
-
2
oz
unsalted butter
-
100
ml
full milk
-
2
oz
cake flour
-
1
oz
cornstarch
-
6
large
egg yolks
-
½
tbsp
lemon juice
-
¼
tsp
salt
-
6
large
egg whites
-
¼
tsp
cream of tartar
-
5
oz
fine granulated sugar
Instructions
- Preheat the oven to 325°F (160°C) and prepare a 9-inch springform pan.
- Melt cream cheese, butter, and milk on low heat until smooth.
- Sift together the cake flour and cornstarch.
- Combine egg yolks, lemon juice, and salt with the cream cheese mixture, then whisk in the sifted flour and cornstarch.
- Make the meringue by whisking egg whites, sugar, and cream of tartar until soft peaks form.
- Gently fold the cream cheese mixture into the meringue until combined.
- Pour the batter into the prepared pan and tap gently.
- Bake in a water bath for 1 hour and 10 minutes.
- Cool the cheesecake in the oven with the door ajar for about 30 minutes.
- Refrigerate for at least 4 hours or overnight before serving.
Nutrition Facts (estimated)
Servings
12 slices
Calories
214
Total fat
13g
Total carbohydrates
19g
Total protein
5g
Sodium
141mg
Cholesterol
127mg
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