Japanese cheesecake has all the delicious flavor of a New York style cheesecake, but it is much lighter in both texture and, well, heft. It melts in your mouth.
Cotton Soft Japanese Cheesecake Recipe
Time to Make
- 30 minutes preparation
- 70 minutes baking
- 5 ounces fine granulated sugar
- 6 eggs, separated
- 1/4 teaspoon cream of tartar
- 2 ounces unsalted butter
- 9 ounces cream cheese
- 3 ounces milk
- 1 tablespoon fresh squeezed lemon juice
- 2 ounces cake flour
- 1 ounce corn starch (cornflour)
- 1/4 teaspoon salt
- Lightly grease an 8-inch cake pan. Line with parchment paper on the bottom and sides of the pan so that the paper extends about 1 1/2-inches above the rim to prevent spillage. Preheat oven to 375° F.
- In a double boiler, melt the cream cheese, butter, and milk. Let cool. Fold in the flour, corn starch, salt, egg yolks, lemon juice and mix well to combine.
- Whisk the egg whites with the cream of tartar until foamy. Add the sugar and continue to whisk until soft peaks form.
- Fold 1/3 of the meringue into the cheese mixture. Fold another 1/3 of the meringue into the cheese. Now fold the cheese mixture into the remaining 1/3 of meringue and gently fold.
- Pour batter into the prepared pan. Bake in a water bath in the lower third of the oven (prevents cracking) until golden brown and set, 1 hour and 10 minutes. Let cool in the oven for an hour then refrigerate at least 4 hours or overnight.
NOTES: You can also use a 9-inch pan and not line the sides. If using a springform pan, you may want to wrap the base with aluminum foil in case of seepage.