Home » Japanese Cheesecake
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Time needed: 1 hour and 30 minutes.
Makes: 6 slices
250 gram Philadelphia cream cheese
6 pieces egg yolks
1 cup sugar, divided
1/2 cup unsalted butter
100 ml full-cream milk or whole milk
1 tablespoon lemon juice
2 teaspoon lemon zest
1/2 cup cake flour
1 tablespoon cornstarch
1/4 teaspoon salt
6 pieces egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar (half of the 1 cup sugar)
Whisk cream cheese till smooth over a warm water bath. Add yolks and whisk well. Add 1/2 cup of sugar and whisk. Melt milk and butter together in the microwave (high, 1 min) or stove then whisk into batter until well combined. Add salt, lemon juice, and lemon zest. mix well and remove from the water bath.
Sift cake flour and corn starch into the bowl and fold into mixture until well combined.
Whisk egg whites at low speed until foamy. Add cream of tartar and beat at high speed until bubbles become very small but still visible. Gradually add the remaining sugar and beat until soft peaks form.
Fold the meringue 1/3 at a time into the cream cheese mixture until fully incorporated and well combined.
Pour the cheesecake mixture into a buttered and lined cake pan. Tap the pan on the counter to release air bubbles.
Bake in a water bath at 200 degrees Celsius for 20 – 30 minutes, until the cheesecake is set but still jiggly and golden on top. Carefully remove from pan.