Fluffy and delicious, and most important, easy to make.
Course Dessert
Cuisine Japanese
Keyword Cheesecake
Prep Time 20 minutesminutes
Cook Time 1 minuteminute
Total Time 21 minutesminutes
Servings 8servings
Calories 301kcal
Ingredients
225gcream cheese
1/2cupmilk
3tbspunsalted butter
10tbspcake flour
2tbspcornstarch
6egg yolks
1tbspfresh lemon juice
6egg whites
1/4tspcream of tartar
1/8tspsalt
10tbspsuperfine sugar
Instructions
Preheat oven to 325F (165C) and grease an 8 inch (20cm) round cake pan and line with parchment paper.
Place cream cheese in a bowl with milk and let it soak for 20 minutes.
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.
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.
Beat egg whites, salt and cream of tartar in a bowl using an electric mixer. Beat the mixture until it gets foamy.
Start with adding sugar, 2 tablespoons at a time. Continue beating on high speed until soft peaks form.
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.
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.
Enjoy!
Video
Notes
It's usually served without any additional dressing or condiment, which we also recommend.