Japanese Cheesecake

Updated at: Thu, 17 Aug 2023 08:00:10 GMT

Step 1

First heat up some water in a saucepan. In a bowl place cream cheese,butter and melt them by placing the bowl on top of the saucepan. Remove the bowl from the saucepan once the mixture is melted and smooth. Add the milk, vanilla extract, cake flour, and cornstarch with the cream cheese mixture and mix well.

Step 2

In a large bowl crack one egg at a time and using your hand separate the egg yolk and place the egg yolk with the cream cheese mixture. Whisk the egg yolk well and the cream cheese mixture until it's smooth. Cover the mixture with plastic wrap.

Step 3

Preheat the oven to 320°F, and start heating up about half a liter of water.

Step 4

Brush soft butter inside the baking pan. I used a 7 x 4 inch baking pan. Prepare another pan/tray for the water bath.

Step 5

Using an electronic mixture, beat the egg white on a low to medium speed for three minutes until the egg white becomes soft peaks. Add the lemon juice,and increase your speed to medium to high. Add 1 ½ tbsp sugar at a time and beat the egg white for 40 seconds then add sugar again and keep repeating this process until all the sugar is dissolved and the meringue comes to stiff peaks.

Step 6

Take ¼ of the meringue and gently fold it with the cream cheese mixture until well combined. Repeat this process until all the meringue is well combined with the cream cheese mixture.

Step 7

Pour the cake batter into the greased baking pan. Give the batter a swirl to release any air bubbles.

Step 8

Place the pan inside another larger pan and add the hot water in the large pan up to two inches.

Step 9

Bake the cake at 320°F for 25minitues, then slightly open the oven door for a minute to let the steam out. Change the oven temperature to 230°F and bake the cake for 60-90 minutes until the top of the cake is firm and cooked. Baking time will take longer depending on how tall the cake is, so it’s always best to go with a 2-3 inch tall pan.

Step 10

Once the cake is baked, leave it in the oven for an hour to cool. It will shrink down about an inch. I like to eat it fresh but it tastes great the next day from the refrigerator as well. Serve it with any fruits and enjoy!

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