Japanese Cheesecake

Cuisines

Best for

Recipe

Ingredients

100 g	cream cheese
2	large eggs
40 g	granulated sugar
40 g	cake flour
1 tbsp	lemon juice
1 tsp	vanilla extract
20 g	unsalted butter
60 ml	milk
—	powdered sugar, for dusting

Instructions

1. 1 Preheat the oven to 320°F (160°C) and line a small round cake pan with parchment paper.
2. 2 In a small saucepan, melt the cream cheese, butter, and milk over low heat until smooth. Let it cool slightly.
3. 3 Separate the egg whites and yolks. Beat the egg yolks and add them to the cream cheese mixture, stirring until well combined.
4. 4 Sift the cake flour into the mixture and add the lemon juice and vanilla extract. Mix until smooth.
5. 5 In a separate bowl, beat the egg whites until foamy, then gradually add the granulated sugar, beating until stiff peaks form.
6. 6 Gently fold the egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
7. 7 Pour the batter into the prepared cake pan and smooth the top.
8. 8 Place the cake pan in a larger baking dish and pour hot water into the dish to create a water bath.
9. 9 Bake for 25-30 minutes, then reduce the temperature to 275°F (135°C) and bake for an additional 10-15 minutes until set and lightly golden.
10. 10 Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to cool gradually.
11. 11 Remove from the oven and let it cool completely before removing from the pan.
12. 12 Dust with powdered sugar before serving.