Japanese Cheesecake

Ma?va's Note:

Living in Japan I discovered this nice Japanese Cheesecake. Myself, I think it's really delicious.

• Total Time: 1 hrs
• Prep Time: 5 mins
• Cook Time: 55 mins

Ingredients:

Servings: 6

• 7 ounces cream cheese , at room temperature
• ¼ cup whole milk
• ½ cup superfine sugar (caster sugar)
• 3 eggs , separated
• ¼ cup cornstarch (don't use flour)
• 2 tablespoons lemon juice
• ½ teaspoon cream of tartar
• 2 ½ cups boiling water

For the glazing

• 2 tablespoons jam (Apricot or Strawberry)
• ½ tablespoon water

Directions:

1. Preheat oven to 350 degrees.
2. Spray a 9-inch cake tin with cooking oil spray.
3. Beat cream cheese with milk to soften.
4. Add half of the sugar, egg yolks, cornstarch and lemon juice.
5. Beat until smooth.
6. Beat egg whites in a separate bowl until foamy.
7. Gradually add remaining sugar and cream of tartar, beating on high speed until soft peaks form, about 8-10 minutes.
8. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
9. Pour into cake pan and smooth the surface.
10. Place cake pan into a larger roasting pan and place in lower rack of oven.
11. Pour enough water into the roasting pan to come half way up the side of the cake pan.
12. Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
13. You can eat like this, or you can put jam on top of it.
14. Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
15. Then spread the glaze on top of the cake.
16. If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.

Reviews

[Chef #1376400]

I baked this cake twice. Once with full fat cream cheese and a second time with 1/3 less fat cream cheese. both time yielded excellent results with slight differences in texture. Full fat cream cheese produced more moist but denser cake, whereas the 1/3 less fat one gave you dryer but fluffier cake. Both are good depending on your mood and preferences. I also discover that using fresh lemon juice is key to achieve balanced flavor. Bottled lemon juice just leaves that sharp lemony flavor that some reviewers seem to dislike.

[sabrinajosh]

i have made this cake 4 times now. i use 8oz of low fat cream cheese, 11/2 tbs lemon juice, and i also add in a little vanilla extract and a tiny amount of rum flavoring. this just adds the the decadence. i also use 1/2% milk, it makes for a nice low fat treat at coffee time. i bake for 20 minutes then have to put foil over it the rest of the time. i really do prefer the cake the next day after being refrigerated. very good!

[Jaki Jean]

Great recipe!! The lemon really brings out the cheese flavour, and the texture is surprisingly creamy. I thought it would be a bit more cakie. It melts in my mouth, and isnt nearly as rich as the cheesecake I am used to. Wouldn't change a thing.......well I did used the whole pack of cream cheese instead of just 7oz ;)