SPONGY JAPANESE CHEESECAKE
This spongy, light cheesecake is good plain, with fresh fruit topping, or you can even frost it.
Provided by lisamarie
Categories World Cuisine Recipes Asian Japanese
Time 3h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.
- Place cream cheese in a bowl with milk; soak for 20 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 301.3 calories, Carbohydrate 27.8 g, Cholesterol 197.1 mg, Fat 17.8 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 174.2 mg, Sugar 16.5 g
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Sonia Komal
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Danish khan ff
[email protected]I'm not sure what went wrong, but my cheesecake turned out really dry. It was still edible, but not very enjoyable.
IYKES SMART
[email protected]This cheesecake was a disaster. It didn't rise properly and the texture was dense and crumbly.
Mdismailmir Mdismail
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as light and fluffy as I expected. It was still good, but not great.
T T V Islamic
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good.
Mano ali Mano ali
[email protected]I've tried a lot of Japanese cheesecakes, and this one is definitely one of the best. The flavor is perfect and the texture is incredibly light and fluffy.
ELtigani Hassan
[email protected]This cheesecake is amazing! It's so light and fluffy, it almost melts in your mouth.
Quavo Jalloh
[email protected]I'm not a huge fan of cheesecake, but this one was really good. It was light and fluffy, and not too sweet.
Civil Engineer Riaz Ullah.
[email protected]This was my first time making Japanese cheesecake and it turned out great! The instructions were easy to follow and the cake baked up perfectly.
Nirmalamahesh Bhul
[email protected]I've made this cheesecake several times now and it's always a crowd-pleaser. It's light and fluffy, with a delicate flavor that everyone loves.
Nura organic
[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 was a hit at my party.
Eric Mubanga
[email protected]Followed the recipe to a T and it turned out amazing! So moist and fluffy, and the flavor was on point. My family loved it!
Joydeb Pal
[email protected]This Japanese cheesecake was a delight to make and even better to eat! The texture was incredibly light and fluffy, and the flavor was perfectly balanced between sweet and tangy. I'll definitely be making this again.