Experience the cloud-like texture of authentic Japanese cheesecake with this foolproof recipe. This delicate dessert combines the richness of cream cheese with an impossibly light, soufflé-style crumb that melts in your mouth.
Ingredients
For the Cake:
- 250g cream cheese, softened
- 50g unsalted butter
- 100ml whole milk
- 6 large eggs, separated
- 140g granulated sugar (divided)
- 60g cake flour
- 20g cornstarch
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
For the Pan:
- Butter for greasing
- Parchment paper
Equipment
- 8-inch round springform pan
- Large roasting pan (for water bath)
- Electric mixer
- Double boiler or microwave-safe bowl
Instructions
CONTINUE READING NEXT PAGE…
