Friday, 1 June 2018


This cheesecake is so light and airy you have to give this a try!

Japanese Cheesecake | Recipe
180g of cream cheese,
75ml of milk,
1 + 1/2 tbsp sugar,
1 tsp vanilla extract,
2 egg yolks,
5 tbs flour,
2 + 1/2 tbs corn starch

3 egg whites,
60g of sugar

1. On low heat, melt the cream cheese, milk and sugar in a pot. Whisk occasionally. Then, pour into a bowl and let cool.
2. Once cooled, whisk in vanilla extract and egg yolks until well combined.
3. Sift in the flour and corn starch and whisk these in until a thick batter is formed.
4. In another large bowl, whisk together the egg whites and sugar until stiff and glossy peaks form.
5. Gently fold the egg whites into the cheese mixture until no streaks remain taking caution so as not to overmix and deflate the batter.
6. Wrap a lined 6 inch cake pan tightly in tin foil (by tightly I mean very tight- use 2 layers of foil if need be to take extra caution to prevent water from leaking in).
7. Place this cake pan into a larger, deeper pan. Pour the cake batter into the cake pan. Drop the cake pan 2-3 times to release any superficial air bubbles.
8. Pour cold/room temperature water into the larger pan and fill halfway full.
9. Bake at 130c for 1 hour, then at 150c for 25 minutes. After this, let the cake cool for around 15 minutes in the oven (with the heat switched off), then let it cool completely with the oven door left ajar (open it slightly and keep it open with a towel). This helps prevent shrinkage.
10. Peel off the parchment paper and serve. Slice and dust with powdered sugar.

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