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Quick Japanese Cheesecake
70% authentic · Japanese
A simplified version of the classic Japanese cheesecake, using a slightly different method to achieve a lighter texture with less fuss.
Ingredients
- Cream cheese200g
- Eggs3
- Granulated sugar100g
- Milk80ml
- All-purpose flour40g
- Lemon juice1 tsp
- Vanilla extract1 tsp
- Saltpinch
Steps
- 1
Preheat oven to 170°C (340°F). Grease and line an 8-inch round cake pan.
- 2
Beat softened cream cheese until smooth. Add sugar and beat until combined. Whisk in eggs one at a time.
- 3
Stir in milk, lemon juice, and vanilla extract. Sift in flour and salt, mixing until just smooth.
- 4
Pour batter into the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- 5
Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- 6
Chill for at least 2 hours before serving.
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