Soft and Spongy Japanese Cheesecake

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    When you take a look at pictures of this Japanese classic dessert, it’s intimidating and it seems impossible to make it at your home and without culinary expertise, but just follow these simple instructions and you’ll achieve excellence without problems.

    Soft and Spongy, but also super delicious, this cheesecake will become number one in your repertoire when it comes visual display.


    Spongy Japanese Cheesecake
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    Fluffy and delicious, and most important, easy to make.
    Spongy Japanese Cheesecake
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Fluffy and delicious, and most important, easy to make.
    Servings Prep Time Cook Time
    8servings 20minutes 1hour 15 minutes
    Servings Prep Time
    8servings 20minutes
    Cook Time
    1hour 15 minutes
    Ingredients
    Ingredients
    Servings: servings Units:
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    Instructions
    1. Preheat oven to 325F (165C) and grease an 8 inch (20cm) round cake pan and line with parchment paper.
    2. Place cream cheese in a bowl with milk and let it soak for 20 minutes.
    3. Bring water to the boil in a large pot and melt cream cheese with milk and butter over it. Stir frequently and after 5 minutes you'll get a perfect mixture. Remove and cool for at least 20 minutes or until it's completely cool.
    4. Sift cake flour and cornstarch into a bowl and then again into the cream cheese mixture. After it's well mixed, add egg yolks and lemon juice and mix again.
    5. Beat egg whites, salt and cream of tartar in a bowl using an electric mixer. Beat the mixture until it gets foamy.
    6. Start with adding sugar, 2 tablespoons at a time. Continue beating on high speed until soft peaks form.
    7. Stir cream cheese mixture into egg white mixture mix well, and then pour into an 8 inch pan. Place the pan inside a baking dish and fill with water until it reaches halfway up the sides of the cake pan.
    8. Bake until cake gets golden brown color for about 1 hour 10 minutes and the turn off the oven and leave cake in oven with door ajar for 1 hour. Afterwards, place it to a wire rack to cool completely.
    9. Enjoy!

    RECIPE NOTES & TIPS:

    It's usually served without any additional dressing or condiment, which we also recommend.

    Nutrition Facts
    Spongy Japanese Cheesecake
    Amount Per Serving
    Calories 301 Calories from Fat 160
    % Daily Value*
    Total Fat 17.8g 27%
    Saturated Fat 10g 50%
    Cholesterol 197mg 66%
    Sodium 174mg 7%
    Potassium 141mg 4%
    Total Carbohydrates 27.8g 9%
    Dietary Fiber 0.2g 1%
    Sugars 17g
    Protein 8.2g 16%
    * Percent Daily Values are based on a 2000 calorie diet.
    Maya Clipps, Founder and cornerstone of Clever Chef Team. Deserts are her thing and no one can come between her and her cakes and pastry. Nevertheless she’s specialized in deserts, her cooking abilities are far beyond that segment only, and by her side all of the chefs in our team improved their skills massivly. Follow her recipes and you’ll understand what we mean.

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