Japanese Cheesecake

Name: Japanese Cheesecake
Total time: 3000 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 1/2 cup sugar (100 g); 5 eggs; 7 oz cream cheese (200 g, such as Philadelphia); 1/3 cup milk (80 g); 3 tablespoons butter (40 g); 1/3 cup all-purpose flour (45 g); 2 1/2 tablespoons cornstarch (20 g)

Cha Cha @cook_chachaanna

saintes

Very light.

Cha Cha @cook_chachaanna

saintes

Very light.

Saved

Ingredients

50 minutes

Serves 6 servings

1/2 cupsugar (100 g)
5eggs
7 ozcream cheese (200 g, such as Philadelphia)
1/3 cupmilk (80 g)
3 tablespoonsbutter (40 g)
1/3 cupall-purpose flour (45 g)
2 1/2 tablespoonscornstarch (20 g)

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Steps

50 minutes

1

In a saucepan, melt the milk, butter, and cream cheese over low heat, stirring until smooth and combined.
2

Separate the egg yolks from the whites. Add half of the sugar to the yolks and mix well.
3

Add the cream cheese, butter, and milk mixture to the egg yolks. Mix well. Gradually add the flour and cornstarch, stirring constantly to avoid lumps.
4

Beat the egg whites until stiff peaks form, gradually adding the remaining sugar to make a meringue. Gently fold the egg whites into the other mixture using a spatula, being careful not to deflate the eggs. The batter should be smooth and even.
5

Pour the batter into a round cake pan. Place this pan inside a larger pan filled with hot water to create a water bath. Bake at 300°F (150°C) for 50 minutes. After baking, turn off the oven and leave the cake inside for 20 minutes. Let the cake cool completely before removing it from the pan.