Japanese Cheesecake is known as a fluffy, light and creamy cheesecake. There are different versions of recipes you can find on the internet. I chose this recipe because it looks easy to make. I baked the Japanese Cheesecake for the first time today, and it turned out exactly as described. I think this is going to be my favorite cheesecake recipe.
Adapted from food.com
250g or 8 oz. cream cheese - I used microwave to soften it a little bit
¼ cup whole milk
½ cup icing sugar
3 eggs – separated
¼ cup cornstarch
2 tablespoon lemon juice
½ teaspoon cream of tartar
2 tablespoons jam – I used Apricot
½ tablespoon water
- Preheat oven to 350ºF.
- Grease a 9-inch cake pan.
- Beat cream cheese and milk until smooth.
- Add half of the sugar, egg yolks, corn starch, lemon juice and continue beating until smooth again.
- In a separate bowl, beat egg whites until foamy.
- Add the remaining sugar and cream of tartar to the foamy egg whites and beat until soft peaks form.
- Gradually fold egg white mixture into the cream cheese mixture.
- Pour into the cake pan and smooth the surface.
- Place cake pan into a larger roasting pan fill with water – half way up the side of the cake pan.
- Bake 35-40 minutes.
Spread the glaze on top of the cake after it cools off.