Cheesecake is not typically associated with Japanese cuisine, however the Asian dessert is a combination of the best aspects of a cheesecake and a souffle. Light and fluffy, this recipe for Japanese Cheesecake is lightly flavored with lemon for citrus twist perfect for summertime. The cheesecake will need to be baked in a water bath for the beautifully fluffy end result. Serve this cake with your favorite fruit topping and chopped nuts or drizzle with caramel or fudge sauce for a delicious dessert.
Satisfy your sweet tooth with this easy-to-make recipe for Japanese Cheesecake.
1. Info for Japanese Cheesecake
- Cook Time: 1 hr 5 min
- Total Time: 1 hr 5 min
- Servings: 4
- Calories: 383.97 kcal
2. Ingredients for Japanese Cheesecake
- 250 gr. Philadelphia Cream Cheese
- 3 eggs, separated
- 50 ml. milk
- 80 gr. sugar
- 30 gr. cornflour
- Juice of 1/2 lemon (may substitute with 1/2 tsp. vanilla or almond essence)
- 1 tsp. baking powder
- Line a springform cake pan, 20 cm, with parchment paper, and prepare a baking tray with water, large enough to cook the cheesecake in a water bath.
- Preheat the oven to 170C. Heat the baking tray with water until it boils.
- Mix the cheese with the milk and add 50 grams of sugar, the egg yolks, cornflour, baking powder, and lemon juice.
- Mix all the ingredients together until smooth.
- Whisk the egg whites with a pinch of salt until stiff, gradually adding the remaining sugar a little at a time.
- Gently fold the egg white into the mixture.
- Transfer to the cheesecake pan and place on the baking tray with hot water.
- Cook for 25 minutes. Halfway through cooking the cake will expand and the surface will appear to darken.
- Turn of the heat and leave the cheesecake in the hot oven for 10 minutes. Allow to set.
- Serve with strawberry jam or forest fruit jam gently heated in the microwave, and toasted chopped hazelnuts sprinkled on top.