🧁 Japanese Cheesecake Recipe
Ingredients:
- 250g (8.8 oz) cream cheese
- 50g (3.5 tbsp) unsalted butter
- 100ml (about 1/2 cup) milk
- 6 large eggs (separate yolks and whites)
- 60g (1/2 cup) cake flour (or all-purpose flour sifted well)
- 20g (2 tbsp) cornstarch
- 140g (2/3 cup) granulated sugar (divided)
- 1 tbsp lemon juice (optional, for flavor)
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar or a few drops of lemon juice (for stabilizing egg whites)
Instructions:
1. Prep and Preheat
- Preheat your oven to 160°C (320°F).
- Prepare an 8-inch (20 cm) springform pan by lining the bottom and sides with parchment paper.
- Place the springform pan in a larger pan for a water bath (to prevent cracking).
2. Make the Cream Cheese Mixture
- In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler (or low heat), stirring until smooth.
- Remove from heat, let it cool slightly.
- Stir in egg yolks, vanilla, and lemon juice.
- Sift in flour and cornstarch, mix until smooth.
3. Make the Meringue
- Beat egg whites with cream of tartar (or lemon juice) until foamy.
- Gradually add half of the sugar and beat to soft peaks (not stiff, or the cake might crack).
4. Fold and Combine
- Gently fold the meringue into the cream cheese mixture in 3 parts. Be careful not to deflate the mixture.
5. Bake in a Water Bath
- Pour the batter into the prepared pan.
- Tap lightly to release air bubbles.
- Pour hot water into the outer pan (1 inch high).
- Bake at 160°C (320°F) for 25 minutes, then reduce to 140°C (285°F) and bake for another 55–60 minutes until golden brown and set.
6. Cool Slowly
- Let the cake cool in the oven with the door ajar for 15–20 minutes to prevent shrinking.
- Remove from the pan and let it cool completely before serving.
Optional toppings: Dust with powdered sugar, serve with berries, or brush with apricot glaze for shine.
