New Dessert Recipe to Try: Japanese Cheesecake
Don't worry if it doesn't come out perfectly on the first try. Practice makes perfect!
Japanese cheesecake is velvety smooth and creamy, without the dense cake base most cheesecakes have. An important tip when making Japanese cheesecake: the meringue is the secret to feather-light cheesecake. Whip the mixture to a thick and glossy meringue (soft peaks stage is best). Go for under-whipping rather than over-whipping as this kind of cheesecake doesn't need much air.
How about giving this recipe a try?
Makes 1 (8- or 9-inch) cake
Prep Time 15 minutes, plus chilling time
Baking Time 1 hour 15 minutes
1 (8-ounce) pack cream cheese, cubed, at room temperature
1/4 cup fresh milk
1/4 cup butter, cubed, at room temperature
1/2 cup sugar, divided
1/4 cup all-purpose flour
1 teaspoon baking powder
5 large eggs, separated
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1 Preheat oven to 325°F. Line the bottom and sides of an 8- or 9-inch round pan with parchment paper.
2 In a double boiler, melt cream cheese, milk, and butter until smooth.
3 Add 1/4 cup sugar, flour, baking powder, egg yolks, lemon juice, and vanilla extract; mix until well combined. Set aside and let cool.
4 In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with cream of tartar. Add remaining sugar gradually. Whip until soft peaks form.
5 Fold in 1/3 of the whipped egg whites into the cream cheese mixture, then fold in the remaining egg whites. Do this gently and gradually to prevent the whipped egg whites from deflating.
6 Pour mixture into the prepared pan. Place pan in a large rectangular baking pan with 2- to 3-inch-high sides. Pour hot water into the outer pan until halfway full. Bake in the preheated oven for 1 hour and 15 minutes or until top is browned and cake looks set. Turn off heat.
7 Let cool inside oven until almost at room temperature. Chill overnight or at least 4 hours before serving.