JAPANESE CHEESECAKE
A light and fluffy cheesecake made with whipped eggs and very little cream cheese.
Provided by scuba diving cat
Categories World Cuisine Recipes Asian Japanese
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan cake pan with parchment paper.
- Warm the cream cheese and milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside.
- In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Fold the cream cheese mixture into the yolks. Sift in the flour and cornstarch, and stir until blended.
- In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake pan. Place the pan on a baking sheet with sides.
- Place the baking sheet with the cheesecake into the oven, and pour water into the baking sheet until it is half way full. Bake for 20 minutes in the preheated oven, then reduce the heat to 300 degrees F (150 degrees C). Continue to bake for 15 more minutes. Let the cake cool before removing from the pan.
- Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 10.8 g, Cholesterol 63.5 mg, Fat 5 g, Fiber 0.1 g, Protein 2.9 g, SaturatedFat 2.8 g, Sodium 50.7 mg, Sugar 6.7 g
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Marina Noel
[email protected]I'm allergic to dairy, so I couldn't try this recipe. But it looks delicious!
karlys korner
[email protected]This cheesecake was a bit too expensive to make, but it was worth it. It was so delicious!
Shovi Yee
[email protected]I'm not sure what went wrong, but my cheesecake didn't turn out very well. I'll have to try again.
gamer mikey
[email protected]This recipe is perfect for a special occasion. It's a showstopper!
Fk. Tahsin
[email protected]I accidentally overbaked the cheesecake, but it still tasted good. I'll be more careful next time.
Acrylicpaint
[email protected]This cheesecake was a bit too dense for my taste. I prefer a lighter and fluffier cheesecake.
Bp amirul
[email protected]I'm glad I tried this recipe. It's definitely a new favorite in my household.
Ashish Chy
[email protected]This recipe was a bit time-consuming, but it was worth it. The cheesecake was absolutely delicious!
Moises Garcia
[email protected]The cheesecake didn't rise as much as I expected, but it still tasted delicious. I'm not sure what I did wrong.
lushimuno Hamunji
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar next time.
micah chaison
[email protected]I was a bit hesitant to try this recipe because I'm not a very experienced baker. But it was actually really easy to make and the cheesecake turned out great!
rana zaman
[email protected]I'm not a huge fan of cheesecake, but this one was really good. It was light and fluffy, and the flavor was just right.
Jana Jino
[email protected]This recipe is a keeper! The cheesecake was so delicious and everyone loved it. I will definitely be making it again soon.
Jannatul Naym
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly. It was a big hit with my family and friends.
Shabbir Balti
[email protected]This cheesecake was amazing! It was so light and fluffy, and the flavor was incredible. I will definitely be making this again.
Monirhosain Monirhosain
[email protected]I've tried many Japanese cheesecake recipes before, but this one is by far the best. It's so easy to make and always turns out perfect.
Simphiwe Tshabalala
[email protected]This Japanese Cheesecake was a delightful treat! The texture was light and fluffy, and the flavor was perfectly balanced between sweet and tangy. I especially loved the delicate crust.