Spongy Japanese Cheesecake

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    Learn to master this Japanese classic dish in your own home!

    Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese.

    Spongy Japanese Cheesecake
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    This spongy, light cheesecake is good plain, with fresh fruit topping, or you can even frost it.
    Spongy Japanese Cheesecake
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    This spongy, light cheesecake is good plain, with fresh fruit topping, or you can even frost it.
    Servings Prep Time Cook Time
    8serves 20minutes 1hour 15 minutes
    Servings Prep Time
    8serves 20minutes
    Cook Time
    1hour 15 minutes
    Ingredients
    Ingredients
    Servings: serves Units:
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    Instructions
    1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.
    2. Place cream cheese in a bowl with milk; soak for 20 minutes.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    Recipe Notes

    Recipe from allrecipes.com

    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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