Dessert for 8
Japanese Cheesecake
A light cream cheese cake blends whipped egg whites with a smooth batter before baking gently in a water bath.
$0.65per serving $
105 minstart to table
8servings
Ingredients
- 8 oz cream cheese
- 4 tbsp unsalted butter
- 6 1/2 tbsp whole milk
- 3/4 cup cake flour
- 2 tbsp cornstarch
- 1/4 tsp salt
- 6 large eggs
- 4 tsp lemon juice
- 1 3/4 tsp vanilla extract
- 3/4 cup granulated sugar
Steps
- Heat the oven to 320 F and grease an 8-inch round cake pan with butter.
- Melt the cream cheese, remaining butter, and milk in a saucepan over low heat, then whisk until smooth.
- Whisk in the egg yolks, lemon juice, and vanilla, then sift in the flour, cornstarch, and salt.
- Beat the egg whites with sugar in a clean bowl until soft, glossy peaks form, then fold them into the batter.
- Pour the batter into the pan, place it in a larger roasting pan, and add hot water halfway up the sides.
- Bake for 25 minutes, lower the oven to 285 F, and bake for 45 minutes more.
- Turn off the oven, leave the cake inside for 15 minutes, then remove it from the water bath and cool.
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