WATCH: How to Make a Japanese-Style Cheesecake

Japanese-style cheesecakes are light, airy, and fluffy.

 

While you may be used to dense, creamy, and luxurious cheesecakes, Japanese cheesecakes are totally different. They are light, airy, and melt-in-your-mouth. Get this texture by whipping egg whites to soft peaks and carefully folding them into the cheese mixture. Pair this Japanese cheesecake with coffee or tea-it'll be the perfect midday snack.

 

 

Japanese Cheesecake Recipe

 

Makes 1 (8-inch) cheesecake

 

1 (8-ounce) pack cream cheese, cubed, at room temperature

¼ cup milk

¼ cup butter, cubed, at room temperature

½ cup sugar, divided

¼ cup all-purpose flour

1 teaspoon baking powder

1 tablespoon lemon juice

1 teaspoon vanilla extract

5 medium eggs, whites and yolks separated

¼ 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.

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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.

 

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