Japanese Cheesecake

Recipe by Mava9454
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Spray a 9-inch cake tin with cooking oil spray.
  • Beat cream cheese with milk to soften.
  • Add half of the sugar, egg yolks, cornstarch and lemon juice.
  • Beat until smooth.
  • Beat egg whites in a separate bowl until foamy.
  • Gradually add remaining sugar and cream of tartar, to the egg whites, beating on high speed until soft peaks form, about 8-10 minutes.
  • Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
  • Pour into cake pan and smooth the surface.
  • Place cake pan into a larger roasting pan and place in lower rack of oven.
  • Pour enough water into the roasting pan to come half way up the side of the cake pan.
  • Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
  • You can eat like this, or you can put jam on top of it.
  • Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
  • Then spread the glaze on top of the cake.
  • 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.
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