Japanese Cheesecake

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http://schneiderchen.de | © 2008 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2008 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2008 | http://angiesrecipes.blogspot.com

Japanese Cheesecake, unlike rich, dense American cheesecake, is a light and fluffy cake.

  • 350 g Cream cheese (at room temperature)
  • 120 ml Milk
  • 5 Egg yolks
  • 150 g Sugar
  • 50 g Cornstarch
  • 2 tbsp Lemon juice
  • 5 Egg whites
  • 1/2 tsp Lemon juice (or white vinegar)
  • 2 tbsp Apricot jam
  • 1/2 tbsp Water
  1. Pre-heat the oven to 175C/350F. Line a 26cm cake tin with greaseproof paper both bottom and the sides. If you use a spring form with a removable bottom, then you must use tin-foil to the cake tin completely to avoid the water penetrate right through to the cake.

  2. Soften the cream cheese with milk in a bowl. Add half of the caster sugar, egg yolks, cornstarch, lemon juice and combine together.
  3. Place the egg whites and lemon juice or white vinegar in a large bowl, whisking them until foamy and then keep whisking, adding the remaining sugar in 3 batches until the mixture stands in stiff peaks.

  4. Fold one third of the egg white mixture into the cream cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly. Transfer the mixture to the prepared tin and level the surface. Put the tin into a larger roasting tin and create a bain-marie by pouring boiling water in the roasting tin. Bake on the lower shelf in the oven for 60-70 minutes. Leave in the tin until cool enough to handle.
  5. Put the jam in a sauce pan on a low heat with the water and warm up until it's melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cake. If the surface of the cake becomes too dark while baking, cover with a piece of tin foil. Don't remove the cake from the tin until it's completely cool.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com


Finla 28/11/08 20:26

I didn'tknow there was japanese cheese cake.
It looks really yummy.

Angie's Recipes 29/11/08 15:29

Happy Cook, Japanese Cheesecake is also called Cotton Soft Cheesecake....and I usually Light Cheesecake.

homeladychef 2/12/08 16:21

Lovely cake! I hope I can bake as good as you. =)

Anonymous 14/12/08 19:45

Really good cheese cake recipe - very soft, light and taste delicious.
Taste the same as the one from this famous bakery in San Francisco but half the price, twice the amount and home baked.
I'm baking my way one recipe at a time from your site. Thanks again.

Angie's Recipes 14/12/08 20:00

Homeladychef, you are not only kind, but also very modest!
weekend baker, I am really happy to hear that you like my recipes. :-))

Anonymous 15/12/08 01:42

I just have to let you know that my whole family loved the cheesecake and we ate the whole thing by lunch time - didn't even last 24hr. So, thank you, thank you. :)

Hema 14/11/16 18:13

Never knew there was a Japenese version of the cheese cake, looks awesome..


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