Japanese Cheesecake

Cottony soft....

Cottony soft….

Japanese Cheesecake, described as a “Cottony
Soft” sponge-like cheesecake. A dessert where Chiffon cake meets Cheesecake, you just have to try it…..

1 (8 oz.) pkg. cream cheese
4 tablespoons butter
1/4 cup plus 2 Tbsp. WHOLE milk
6 egg yolks
1/2 teaspoon lemon extract
1/2 cup cake flour
1/4 cup cornstarch
1/4 teaspoon salt
6 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar


Prepared and lined pan.....

Prepared and lined pan…..







Grease and line with parchment paper the bottom and sides of two 8-inch x 2 inch round cake pan, set aside. Melt cream cheese, butter, and milk over a double boiler, stirring with a rubber spatula, set aside to cool. When cool, fold in the flour, cornstarch, egg yolks, lemon extract, and salt; mix well. Beat egg whites with cream of tartar until foamy. Add in the sugar and beat until soft peaks form. Add the cheese mixture to the egg white mixture and mix well.

Batter and soft meringue

Batter and soft meringue

Pour into the prepared pan and bake in a bain marie bath in a preheated 325 degree oven for 1 hour and 10 minutes.  Allow to cool on a wire rack.  Transfer onto a serving plate.

Cracks are alright, it really doesn't take away from the cheesecake.....





**NOTE:  Although the cheesecake rises high and light, it will drop and settle a bit as it cools…..

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