Japanese Cheesecake
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Japanese Cheesecake
Recipe Number: 1288282816
Contributor: Miulang

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8 oz Cream cheese (1 pkg)
1/4 C Whole milk
1/4 C Ultrafine sugar (baker's sugar)
3 Egg yolks
1/4 C Cornstarch
2 Tbsp Lemon juice
2-1/2 C Boiling water
3 Egg whites
1/4 C Ultra fine sugar
1/2 tsp Cream of tartar

Optional: Jam (any flavor) or fresh fruit and whipped cream for garnish
Cooking Instructions
Preheat oven to 350 degrees F. Spray 9-inch cake pan (round or square) with cooking spray. Beat cream cheese with milk to soften. Add sugar, egg yolks, cornstarch and lemon juice. Beat until smooth.

To make meringue:
Beat egg whites in a separate bowl until foamy. Gradually add sugar and cream of tartar and beat on high speed until soft peaks foprm, about 8 minutes. (Note: if your kitchen is unusually warm or humid, chill the beaters and mixing bowl, and make sure beaters are clean and completely dry).

Gradually fold in beaten meringue into cream cheese mixture, stirring gently until completely mixed (no streaks). Pour into cake pan and smooth surface. Place cake pan into a larger roasting pan and place on lower rack of oven. Pour enough boiling ater into roasting pan (around 2-1/2 c.) to come halfway up the side of the cake pan. Bake 35 to 450 minutes until a pick gradually inserted into the center comes out clean and the top looks golden.

Cool on rack and then unmold the cheesecake.
Additional Comments
Use ultrafine sugar because it melts more easily. If you don't have ultrafine sugar, you can put the sugar into a food processor and pulse until the crystals get pulverized.

This cheesecake has a texture that is more like cake than regular dense cheesecake, and is delicious with jam spread on top (unmold first). It is sometimes called Silken Cheesecake in Japan.

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