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Japanese

Japanese Cheesecake

The jiggly, cloud-like Japanese soufflé cheesecake. Light as air with a delicate cream cheese flavour.

90 min
Total time
8
Servings
30 min
Prep
60 min
Cook
advanceddessertvegetarian
Source: Famishly Kitchen

Ingredients

8 servings
  • 226.8 g cream cheese
  • 60 ml butter
  • 120 ml milk
  • 80 ml cake flour
  • 30 ml cornstarch
  • 6 separated eggs
  • 180 ml sugar
  • 15 ml lemon juice
  • 1.25 ml cream of tartar

Make it your way

Instructions

Plan my prep
  1. Step 1.Melt cream cheese, butter, milk together. Cool.
  2. Step 2.Whisk in flour, cornstarch, yolks, lemon juice.
  3. Step 3.Beat whites with cream of tartar to stiff peaks, adding sugar gradually.
  4. Step 4.Fold whites into cheese mixture in 3 additions.
  5. Step 5.Bake in a water bath at 320F 50-60 min. Turn off oven, leave 30 min inside.

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