The Best Home-Baked Japanese Cheesecake Recipe by Kat Lieu
Foolproof Japanese Cheesecake Recipe featuring egg white meringue and a creamy cheese batter.
Equipment
- Mixer
- Baking pan
- pot
Ingredients
Egg White Meringue
- 5 egg whites Egg whites Stiff peaks
- ¼ teaspoon Cream of tartar Or vinegar or lemon juice
- ¼ cup Fine sugar Granulated, not confectioner
Cake Batter
- 5 egg yolks Egg yolks
- 8 oz Cream cheese 1 bar
- ¼ cup Butter
- ½ cup Milk
- ¼ cup Fine sugar Granulated
- 2 tablespoon Corn starch Magic ingredient
- ¼ cup Flour Use rice flour for gluten-free
Optional Toppings
- Strawberries
- Confectioner sugar
- Fruits of your choice
- Honey
- Matcha powder
Instructions
Preparation
- Separate the 5 egg whites and yolks.
- Melt butter and cream cheese with fine sugar over low heat.
- Combine melted mixture with egg yolks and mix gently.
- Add corn starch and flour; mix until smooth.
- Stir in milk and optional flavorings.
- Preheat oven to 330F and prepare a bain-marie.
- Beat egg whites to stiff peaks, adding cream of tartar and fine sugar gradually.
- Fold beaten egg whites into the batter gently in three additions.
- Pour batter into prepared baking pans and bake for 25 minutes.
- Lower oven temperature and bake for an additional 45 minutes.
- Allow to rest in the oven for 10 minutes post-baking.
- Invert cake onto a plate carefully and remove parchment.
Notes
Gradually increase mixer speed to achieve stiff peaks. Bake bain-marie for perfect texture. Optional flavorings include matcha and cocoa powder.
Nutrition
Serving: 1sliceCalories: 200kcalCarbohydrates: 15gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 150mgPotassium: 100mgSugar: 10gVitamin A: 500IUCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!