Here are the ingredients, I used light cream cheese and 1% milk but feel free to use whatever fat % you like. See supplies tab.
Grease a round baking pan very very lightly. I used shortening. Then trace the bottom of your baking pan to the parchment paper and cut out. Put it into the baking pan. Set aside.
Preheat oven to 325F (160C).
In a pot, boil water. This will be used for your double boiler.
Put a metal bowl on top of the pot with boiling water and lower the heat. Add the cream cheese, butter and milk.
It should look smooth like this.
In another bowl, combine the egg yolks, cake flour, corn starch and lemon juice.
Combine the cream cheese mixture with the egg yolk mixture till it's all smooth.
Add cream of tartar to the egg white in a mixer bowl.
Add a little bit of the meringue to the egg yolk mixture.
Add the egg yolk and egg meringue mixture to the rest of the meringue in your mixer bowl and fold till it's smooth and one colour.
Pour mixture into baking pan then put it into a hot water bath. You can just use the hot water from the double boiler.
Center the pans in your oven.
Bake at 325F for 1hr 16minutes. I baked mine for 45 minutes because the recipe was cut in half. (Mine says 323F by mistake..should be 325F)
Mine came out a little cracked at the top. Maybe I baked it too long. Will bake for only 35-40 mins next time.
Enjoy your delicious light and fluffy Japanese cheesecake!
- 250.0g Cream cheese
- 6.0 Large egg yolks
- 6.0 Large egg whites
- 140.0g Granulated sugar
- 50.0g Butter
- 100.0ml Milk
- 60.0g Cake flour
- 20.0g Corn starch
- 0.0tsp Cream of tartar
- 1.0Tbsp Lemon juice
- Shortening to grease baking pan
- Parchment paper
- 8.0in Round cake pan