I LOVE THIS CAKE!!! I discovered Japanese Cheesecake after a student brought it to class to decorate (I am a cake decorating instructor). Of course I had to know what cake it was…… The next day after searching for a recipe I baked my first Japanese Cheesecake. Well let me tell you the cake didn’t last long. I love fresh lemon on and in food and there is definitely a fresh lemon taste in this cake.
Japanese Cheesecake
- 140g/5 oz. fine granulated sugar
- 6 egg whites
- 6 egg yolks
- 1/4 tsp. cream of tartar
- 50g/2 oz. butter
- 250g/9 oz. cream cheese
- 100 ml/3 fluid oz. fresh milk
- 1 tbsp. lemon juice
- 60g/2 oz. cake flour /superfine flour
- 20g/1 oz. cornstarch
- ¼ tsp. salt
Method
Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornstarch, egg yolks, lemon juice and mix well.
Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
Makes 1 (8-inch) cheesecake, 12 servings.
