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Easy and delicious Japanese cheesecake recipe.
Preheat the oven to 160°C.
In a large bowl, mix cream cheese, milk and butter. Microwave until melted completely.
Transfer the mixture to a bowl of a stand mixer and beat until smooth.
Sift the flour and mix it with egg yolks, sugar and lemon juice. Beat until smooth.
Beat the egg whites with sugar and cream of tartar until thick and glossy.
Fold the egg whites mixture using a spatula into the cream cheese and egg yolk mixture in three parts.
Pour the batter into a 20x5-cm round cake pan.
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.
Bake for 1 hour.
Turn off the heat and leave the cheesecake in the oven for 45 minutes.
Garnish with icing sugar and serve.
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