Japanese Cheesecake

Easy and delicious Japanese cheesecake recipe.

  • DIFFICULTY Easy
  • COOKING TIME 1 hour or more
  • CUISINE Others
  • A RECIPE FROM PUCK

  • 1 Cup PUCK White Cream Cheese Spread
  • 1/2 Cup Milk
  • 4 Tablespoons Butter, Unsalted
  • 6 Eggs
  • 2 Tablespoons Lemon Juice
  • 1 Cup Flour
  • 3 Tablespoons Corn, starch
  • 1/4 Teaspoon tartar, (can be replaced with white vinegar or lemon juice)
  • 3/4 Cup Sugar, granulated
  • 1/4 Teaspoon Salt

Instructions

Step

1
Preheat the oven to 160°C.

Step

2
In a large bowl, mix cream cheese, milk and butter. Microwave until melted completely.

Step

3
Transfer the mixture to a bowl of a stand mixer and beat until smooth.

Step

4
Sift the flour and mix it with egg yolks, sugar and lemon juice. Beat until smooth.

Step

5
Beat the egg whites with sugar and cream of tartar until thick and glossy.

Step

6
Fold the egg whites mixture using a spatula into the cream cheese and egg yolk mixture in three parts.

Step

7
Pour the batter into a 20x5-cm round cake pan.

Step

8
Place the pan in a larger pan. Fill the larger pan with hot water until it reaches halfway to the sides of the cake pan.

Step

9
Bake for 1 hour.

Step

10
Turn off the heat and leave the cheesecake in the oven for 45 minutes.

Step

11
Garnish with icing sugar and serve.

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