JAPANESE CHEESECAKE
This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment. Place a 3 1/2-inch-wide strip of parchment around the inside of the pan so that it comes up about 1 inch higher than the edge; set aside.
- Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. Remove from the heat and let cool slightly, about 5 minutes.
- Whisk together the vanilla, egg yolks and lemon juice in a large bowl until smooth. Pour the cooled milk mixture into the yolk mixture and whisk until smooth and combined. Whisk in the flour and cornstarch until combined; set aside.
- Beat the egg whites, cream of tartar and 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. Slowly add the granulated sugar and continue beating on medium speed until stiff peaks form, about 2 minutes longer.
- Gently fold the egg white mixture into the yolk mixture in 3 batches, making sure not to overmix (you want the whites to stay as fluffy as possible). As soon as the white streaks disappear from the batter, pour it into the prepared pan.
- Place the cake pan inside of a larger pan and pour enough hot water into the larger pan so that it comes 1 inch up the sides of the cake pan. Bake for 30 minutes, then reduce the oven to 250 degrees F and continue baking until the cake is doubled in size, golden brown on top and around the edges and jiggly in the center but set, about 1 hour and 15 minutes.
- Let the cake cool for 10 minutes. Carefully invert the cake onto your dominant hand (right onto your palm--this is the most gentle way to handle it), then invert it back onto a cake stand or plate so that the top is facing up. Sprinkle the entire top with confectioners' sugar and serve while still warm.
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Md Sala
[email protected]Overall, I thought this was a great recipe. The cheesecake was delicious, and it was easy to make.
Suzon roy Suzon
[email protected]This cheesecake was a bit too expensive for my taste.
Shawn Sonny
[email protected]I'm not a big fan of cheesecake, but I really enjoyed this one. It was light and refreshing, and the flavor was perfect.
Carmenann Besio
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good.
Lori Carter
[email protected]I loved the texture of this cheesecake. It was so creamy and smooth.
Christina Torres
[email protected]The flavor of this cheesecake was a bit bland for my taste.
AYDEN TUCKER
[email protected]I was surprised at how easy this cheesecake was to make. It turned out beautifully, and it tasted even better than it looked.
fatima amelia
[email protected]This cheesecake was so light and fluffy, it was like eating a cloud.
Amani Jbeilie
[email protected]I've made this cheesecake several times now, and it's always a hit. It's the perfect dessert for any occasion.
Olivia berry
[email protected]This cheesecake was amazing! I'll definitely be making it again.
kamaludeen hajasahabudeen
[email protected]I found this recipe to be a bit confusing, and my cheesecake didn't turn out quite right.
Samuel Graham
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was still good.
nature is beautiful
[email protected]I love the delicate flavor of this cheesecake. It's not too sweet, and the hint of lemon is perfect.
Kesha Race
[email protected]This cheesecake was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious cake that wowed my friends and family.
IQbal Utman
[email protected]I've never had Japanese cheesecake before, but this recipe made me a fan! It was so easy to make and turned out so delicious.
Christy Sprayberry
[email protected]This Japanese cheesecake was a delight to make and even better to eat! The texture was light and fluffy, and the flavor was perfectly balanced between sweet and tangy.