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Japanese Cheesecake Recipe
Servings
8
Calories
Author
Divas Can Cook
Ingredients
8
oz
cream cheese
softened, room temperature
1/4
cup
whole milk
1/2
cup
powdered sugar
divided
1/4
cup
cornstarch
3
eggs
separated
2
tablespoons
fresh lemon juice
1/2
teaspoon
cream of tartar
2-3
cups
boiling water
to make the water bath
Topping
optional
2
tablespoons
fruit preserve
I used apricot
1
tablespoon
water
or enough to make is easily spreadable
fresh strawberries
diced
Instructions
Preheat oven to 350.
In a large bowl, beat cream cheese until smooth and creamy.
Add milk and beat until smooth.
Sift half of the powdered sugar and the cornstarch into the bowl.
Mix until well combined.
Mix in the egg yolks and fresh lemon juice. Set aside
In a separate bowl, beat egg whites until foamy.
Sift in remaining powdered sugar and cream of tartar into the egg whites.
Mix for 8 minutes or until high peaks form.
Fold egg white mixture into cream cheese mixture. Use a spatula to fold it in until there are no lumps.
Pour into a generously greased 9 inch deep cake pan.Place cake pan onto a baking sheet.
Pour hot water into the baking sheet. Do not add water to the cake pan.
Place into the oven on the middle rack.
Bake for 35 minutes.
When it’s done, turn off the oven, prop open oven door and let it cool.
Let cake cool completely before removing from oven and pan.
Remove cake from cake pan.
Eat it plain or spread on some preserve and top with fresh fruit. You can use any kind of fruit you want.