Approximate values estimated by AI
Classic Japanese Cheesecake
Traditional dish · Japanese
A light, airy, and jiggly cheesecake with a delicate, subtly sweet flavor, achieved through a meringue-based batter and a water bath.
Ingredients
- Cream cheese250g
- Butter50g
- Milk100ml
- Eggs (separated)6
- Granulated sugar140g
- All-purpose flour60g
- Cornstarch20g
- Lemon juice1 tbsp
- Lemon zest1 tsp
- Salt1/4 tsp
- Cream of tartar1/4 tsp
Steps
- 1
Preheat oven to 160°C (320°F). Prepare a water bath by lining a baking pan with foil and placing a springform pan inside.
- 2
Melt cream cheese, butter, and milk gently over a double boiler or low heat until smooth. Remove from heat.
- 3
Whisk in egg yolks one by one, then add lemon juice and zest. Sift in flour and cornstarch, whisking until just combined.
- 4
In a separate clean bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form (meringue).
- 5
Gently fold about one-third of the meringue into the cream cheese mixture to lighten it. Then, fold in the remaining meringue until just incorporated, being careful not to deflate.
- 6
Pour batter into the prepared springform pan. Place the springform pan into the larger baking pan and fill the larger pan with hot water (about 1 inch deep).
- 7
Bake for 60-75 minutes, or until the cheesecake is set and lightly golden brown. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- 8
Remove from oven and water bath. Let cool completely on a wire rack before chilling in the refrigerator for at least 4 hours, preferably overnight.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
