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.
- 250 grams Philadelphia Cream Cheese
- 3 eggs (separated)
- 50 milliliters milk
- 80 grams sugar
- 30 grams cornflour
- 1/2 lemon (may substitute with 1/2 tsp. vanilla or almond essence)
- 1 teaspoon baking powder
- 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.
- Mix all the ingredients together until smooth.
- Whisk the egg whites with a pinch of salt until stiff, gradually adding the remaining sugar a little at a time.
- Gently fold the egg white into the mixture.
- Transfer to the cheesecake pan and place on the baking tray with hot water.
- Cook for 25 minutes. Halfway through cooking the cake will expand and the surface will appear to darken.
- Turn of the heat and leave the cheesecake in the hot oven for 10 minutes. Allow to set.
- Serve with strawberry jam or forest fruit jam gently heated in the microwave, and toasted chopped hazelnuts sprinkled on top.
PER SERVING *
|Calories380Calories from Fat230|
|% DAILY VALUE*|
|Calories from Fat230|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.