Snapguide

How to make a japanese cheesecake

Try this light and fluffy cheesecake out! This tutorial is for a 12 serving cheesecake. I cut the recipe in half because I wanted to make a smaller cake. Feel free to do the same.

71
STEPS
INGREDIENTS
Here are the ingredients, I used light cream cheese and 1% milk but feel free to use whatever fat % you like. See supplies tab.

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.

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).

Preheat oven to 325F (160C).

In a pot, boil water. This will be used for your double boiler.

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.

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.

It should look smooth like this.

In another bowl, combine the egg yolks, cake flour, corn starch and lemon juice.

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.

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 cream of tartar to the egg white in a mixer bowl.

Soft peaks.

Soft peaks.

Add a little bit of the meringue to the egg yolk mixture.

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.

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.

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.

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)

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.

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!

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