SPONGY JAPANESE CHEESECAKE
This spongy, light cheesecake is good plain, with fresh fruit topping, or you can even frost it.
Provided by lisamarie
Categories World Cuisine Recipes Asian Japanese
Time 3h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.
- Place cream cheese in a bowl with milk; soak for 20 minutes.
- Heat cream cheese with milk and butter in the top of a double boiler over simmering water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat and cool completely, at least 15 minutes.
- Sift cake flour and cornstarch together into a bowl. Sift again into the cream cheese mixture; mix well. Add egg yolks and lemon juice and mix well.
- Beat egg whites, cream of tartar, and salt together in a separate bowl using an electric mixer until foamy; add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form.
- Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared pan. Place pan inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.
- Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes. Turn off oven and leave cake in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 301.3 calories, Carbohydrate 27.8 g, Cholesterol 197.1 mg, Fat 17.8 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 174.2 mg, Sugar 16.5 g
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Noorudin NINJA
[email protected]This cheesecake was too dense for my taste. I prefer a lighter, fluffier cheesecake.
Ritul Ahamed Rajib Vloge
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out as fluffy as I expected. It was still tasty, though.
Shalekqua Little
[email protected]This cheesecake is a winner! It's the perfect balance of sweet and tangy.
vicky duncan
[email protected]I've tried many Japanese cheesecake recipes, but this one is by far the best. It's so light and fluffy, and the flavor is spot-on.
Kwaku Sammy
[email protected]This cheesecake is definitely a labor of love, but it's worth it. It's the most amazing cheesecake I've ever had.
Ricardo Reid
[email protected]I was a bit skeptical about making a Japanese cheesecake, but I'm so glad I tried this recipe. It's so unique and delicious.
MST. MILUFA
[email protected]This cheesecake is so good, I could eat it every day!
Goin322 22
[email protected]I've made this cheesecake several times now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Thulane Nyamazana
[email protected]I'm not a big fan of cheesecakes, but this one was amazing! It's so light and fluffy, and the flavor is incredible.
TX Gaming
[email protected]This cheesecake was a hit at my party! Everyone raved about how delicious it was.
Ellens Indongo
[email protected]I've never made a Japanese cheesecake before, but this recipe was so easy to follow. It turned out perfect! My family loved it.
Inkwise Durban
[email protected]This Japanese cheesecake is the fluffiest and lightest cheesecake I've ever had! It's so airy and melts in your mouth. I loved the subtle tanginess from the cream cheese and the sweetness from the honey.