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Description
Cheesecake is not typically associated with Japanese cuisine, however the Asian dessert is a combination of the best aspects of a cheesecake and a souffle. Light and fluffy, this recipe for Japanese Cheesecake is lightly flavored with lemon for citrus twist perfect for summertime. The cheesecake will need to be baked in a water bath for the beautifully fluffy end result. Serve this cake with your favorite fruit topping and chopped nuts or drizzle with caramel or fudge sauce for a delicious dessert.
Ingredients
- 250 grams Philadelphia Cream Cheese
- 3 eggs (separated)
- 50 mL milk
- 80 grams sugar
- 30 grams cornflour
- 1/2 lemon (may substitute with 1/2 tsp. vanilla or almond essence)
- 1 tsp. baking powder
Directions
- Line a springform cake pan, 20 cm, with parchment paper, and prepare a baking tray with water, large enough to cook the cheesecake in a water bath.
- Preheat the oven to 170C. Heat the baking tray with water until it boils.
- Mix the cheese with the milk and add 50 grams of sugar, the egg yolks, cornflour, baking powder, and lemon juice.
NutritionView More
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| Calories380Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol230mg77% |
| Sodium400mg17% |
| Potassium210mg6% |
| Protein10g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber1g4% |
| Sugars23g |
| Vitamin A20% |
| Vitamin C20% |
| Calcium20% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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