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This Japanese Cheesecake was in my “to do” list for quite some time now. This is my first attempt of making it and I must say it is one of the best cheesecakes I have ever made so far. It is a very delicate cheesecake, with a soft, moist, light and fluffy crumb, hardly to resist eating only one slice.
I’ve added vanilla extract and lemon juice but you can add extra flavors like rum, almond or coconut extract, lemon or orange zest. The recipe uses less cream cheese, sugar and fat than a regular cheesecake which makes it a diet-friendly dessert.
I was quite pleased with the result though next time might turn even more perfect. This time I’ve used a springform pan and wrapped the pan with aluminum foil so no water gets inside but for better results I think a regular pan might be better and less work involved in preparing the pan.
The recipe is easy to prepare, there are only few ingredients involved and the process is quite simply but must be very careful when making the meringue as this is one of the main step that make the cake turn right or not. The whites need to be whipped to soft peaks and to be easily incorporated into the cream cheese mixture without deflating them. Also keep an eye on the oven while baking to make sure it is not too hot, as ovens heat differently try to adjust the oven temperature so the cake doesn’t bake the top too fast while the interior to remain unbaked.
Hope you will try it out, I am sure you won’t regret at all. Happy baking my friends.
Recipe slightly adapted after Rasa Malaysia
1 hr 10 mins
1 hr 30 mins
- Makes about 8-10 servings
- 6 eggs
- 9 oz (250g) cream cheese, room temperature
- 3 1/2 tbsp (50g) butter, room temperature
- 3 oz (100ml) milk
- 1/2 tsp (3g) vanilla extract, optional
- 1 tbsp (15ml) lemon juice
- 2 oz (60g) flour
- 2 1/2 tbsp (20g) cornstarch
- 1/4 tsp (2g) salt
- 2/3 cup (135g) sugar
- Preheat oven to 325F(160C). Lightly grease an 8 inch (20cm) springform pan and line the bottom and sides with parchment paper. The sides need to be about 4 inch (10cm) in height. Wrap the pan with 2 layers of heavy duty aluminum foil.
- Separate the egg whites from the yolks.
- Melt cream cheese, butter and milk over a double boiler. Remove from heat and add vanilla extract. Let it cool. Add the egg yolks and lemon juice and then sift the flour, the cornstarch and salt over the mixture. Whisk until well combined.
- Star whipping the whites until foamy. Gradually add sugar and whip the whites until soft peaks form.
- Gradually fold the whipped whites into the cream cheese mixture.
- Pour the butter into the prepared pan, tap the pan to release air bubbles, place the pan into a larger pan and place in the oven.
- Pour hot water until about half way up the sides of the pan.
- Bake for 1 hr and 10 minutes until golden brown and then turn off oven and leave the cheesecake in the oven with the door slightly opened for 15-30 minutes.
- The cake deflates a little bit and pulls away from the sides of the pan.
- Remove the pan from the oven and let it cool. Transfer into a serving plate and refrigerate for 4 hours or overnight.
- Dust with powdered sugar before serving. Cut with a hot knife.