JAPANESE CHEESECAKE
A light and fluffy cheesecake made with whipped eggs and very little cream cheese.
Provided by scuba diving cat
Categories World Cuisine Recipes Asian Japanese
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan cake pan with parchment paper.
- Warm the cream cheese and milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside.
- In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Fold the cream cheese mixture into the yolks. Sift in the flour and cornstarch, and stir until blended.
- In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake pan. Place the pan on a baking sheet with sides.
- Place the baking sheet with the cheesecake into the oven, and pour water into the baking sheet until it is half way full. Bake for 20 minutes in the preheated oven, then reduce the heat to 300 degrees F (150 degrees C). Continue to bake for 15 more minutes. Let the cake cool before removing from the pan.
- Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 10.8 g, Cholesterol 63.5 mg, Fat 5 g, Fiber 0.1 g, Protein 2.9 g, SaturatedFat 2.8 g, Sodium 50.7 mg, Sugar 6.7 g
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BlackSaysPE
[email protected]This recipe sounds interesting. I'll have to give it a try sometime.
Shezi Njabulo
[email protected]I'm not sure how this recipe will turn out, but I'm excited to try it!
Paul Kimani
[email protected]This cheesecake looks delicious! I can't wait to try it.
Brian Patterson
[email protected]This recipe is a disaster! I followed the instructions carefully, but my cheesecake turned out burnt and undercooked at the same time. I'm very disappointed.
Carrie Armold
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out right. It was too dense and didn't have the light and fluffy texture that everyone else seems to be raving about. I'm not sure what went wrong.
bendy sans
[email protected]This cheesecake was good, but not great. The texture was a bit too dense for my liking, and the flavor was a bit too sweet. I think I'll try a different recipe next time.
Sharika Mckinon
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of cheesecakes, but I'm so glad I did! This cheesecake was unlike any other I've ever had. It was so light and fluffy, and the flavor was perfectly balanced. I'll definitely be making
Treecey 09
[email protected]This was my first time making a Japanese cheesecake, and I'm so glad I tried this recipe! It was surprisingly easy to make, and the results were incredible. The cheesecake was so light and fluffy, and the flavor was amazing. I'll definitely be making
Zamandayi Msomi
[email protected]I've made this cheesecake several times now, and it's always a hit! It's so easy to make, and the results are always amazing. The cheesecake is light and fluffy, with a perfect balance of sweetness and tanginess. I highly recommend this recipe!
Lillie Phillips
[email protected]This Japanese cheesecake was a delightful treat! The texture was incredibly light and fluffy, and the flavor was perfectly balanced between sweet and tangy. I followed the recipe exactly, and it turned out perfectly. My family and friends loved it.