Japanese Cheesecake 

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​INGREDIENTS:
  • 1/2 cup whole milk
  • 1 ( 8 oz ) cream cheese
  • 4 tbsp unsalted butter 
  • 6 egg yolks
  • 1/3 cup cake flour 
  • 3 tbsp cornstarch 
  • 1/4 tsp salt
Meringue Ingredients:
  • 6 egg whites 
  • 1/4 tsp cream of tartar​​
  • 2/3 cup caster/castor/superfine sugar​
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​watch this video below how to make japanese cheesecake

​HOW TO PREPARE:
  • Preheat oven to 350F.
  • Grease 8″ x 3″ cake pan with butter, line bottom with baking paper then grease the lining paper. 
  • In a small bowl, sift together the flour, cornstarch and salt. Set aside.
  • In a small sauce pan over low heat, add cream cheese and butter. Stir until completely melted.
  • Add milk and continue stirring until completely blended.
  • Remove from heat and let it sit for about 5 minutes to cool down a bit. 
  • When temperature is moderately warm (about 110 F/ 45C), stir in egg yolks then fold the flour mixture. 
  • In another bowl, beat egg whites until frothy
  • Add cream of tartar. Continue beating until foamy.
  • Gradually add the sugar. Beat until soft peaks.
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I used a cake stencil when I sprinkled it with powdered sugar to make this design :)
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  • Fold whites into batter 1/3 at a time. 
  • Pour the mixture into the prepared cake pan and tap the pan on the counter to release air bubbles.
  • Place the pan in a larger pan, place on lowest oven rack and add boiling water about 1" high up the sides of the pan. 
  • Bake for 1 hour. Turn off the oven and leave the cake inside the oven with the door closed for another 45 minutes to 1 hour. Cake will shrink a little bit but that is normal.
  • Remove from oven. Invert the cake and remove the liner. ​
  • Slice, serve and enjoy :)
Please don't forget to read important tips below to make a successful Japanese Cheesecake.
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Yum! 

​Important notes:
  • I used large eggs and separated them while they are cold. They will be room temp by the time you finished preparing the cream cheese mixture. 
  • If castor or superfine sugar is not available, you can grind them using a blender or a food processor and lightly pulse it. Do not use powdered sugar. We just need superfine. 
  • Critical: *Folding technique - is gently combining meringue into the batter by using a rubber spatula and folding the mixture over on top of itself.
  • Do not open the oven door while cake is cooling down. 
***I will continue to explore this recipe in order to make a perfect dome or smooth top and will give you updates here. :)
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​Hi, Janette here!
Let me know what you think about this recipe.
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