Japanese Cheesecake



'- 8 oz Philadelphia cream cheese (225 g)- 2 oz unsalted butter (50 g)- 100 ml full milk- 2 oz. cake flour (60 g)- 1 oz. corn starch (20 g)- 6 egg yolks, room temperature- 1/2 tablespoon lemon juice- Scant 1/4 teaspoon salt- 6 egg whites, room temperature- 1/4 teaspoon cream of tartar- 5 oz fine granulated sugar (140 g)


Before you start baking, make sure you have all the ingredients measured up and ready.First step is to make the batter by melting cream cheese, butter and milk on low heat. Whisk in the egg yolks, salt and lemon juice until smooth.Next, add cake flour and corn starch to form the cream cheese batter.To make the cake fluffy and jiggly, you will need meringue. Whisk the egg whites with sugar and cream of tartar until soft peaks form. Fold in the cream cheese mixture and mix well.Bake the cake with a water bath and you will have this amazingly light and fluffy cake!

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