Japanese cuisine · Desserts & Sweets

Japanese Cheesecake

Wobbly, airy souffle cheesecake made from cream cheese and whipped egg whites, gently baked in a water bath.

Ingredients · for 8 servings

• 250 g cream cheese
• 6 eggs
• 120 g sugar
• 60 g butter
• 100 ml whole milk
• 60 g flour
• 30 g cornstarch
• 1 tbsp lemon juice
• 1 pinch salt

Instructions

1. Line the bottom and sides of an 18 cm springform pan with parchment paper, wrap the outside twice in aluminum foil and preheat the oven to 150°C top/bottom heat.
2. Melt the cream cheese, butter and milk together in a bowl over a water bath while stirring for 5 min. into a smooth, lukewarm cream, then let cool slightly.
3. Stir in six egg yolks and the lemon juice, then sift the flour and cornstarch over it and pass the mixture through a fine sieve so it is completely smooth.
4. Whip the egg whites with the salt and gradually sprinkle in the sugar, until a soft, glossy foam forms whose peaks bend over clearly.
5. Fold the foam in in three additions, pour the mixture into the pan and place it in a deep baking tray with 2 cm hot water; bake for 25 min. at 150°C, then 45 min. at 130°C.
6. Let the cake sit for 20 min. with the oven door slightly open so it doesn't collapse, and remove from the pan lukewarm or chilled.