Japanese Cheesecake 
Japanese Cheesecake
I just bought my first electric oven ever, so I decided to try making this popular dish. I learned how to make it by watching YouTube videos where both Japanese and Thai people demonstrated how to make Japanese-style cheesecake. I like this recipe because it only uses 3 eggs, making it perfect for beginners. I baked it using a 1-pound mold, and it turned out small and cute.
Japanese Cheesecake
I just bought my first electric oven ever, so I decided to try making this popular dish. I learned how to make it by watching YouTube videos where both Japanese and Thai people demonstrated how to make Japanese-style cheesecake. I like this recipe because it only uses 3 eggs, making it perfect for beginners. I baked it using a 1-pound mold, and it turned out small and cute.
Cooking Instructions
- 1
Place the cream cheese, unsalted butter, and whole milk in a bowl and heat over the lowest heat, stirring until it melts into a thick cream. Remove from heat. Add 35 grams of sugar (reserve the other 30 grams for the egg whites), lemon juice, and vanilla extract. Stir until well combined and let it cool. Boil water to use in the baking tray later.
- 2
Separate the egg yolks from the egg whites. Freeze the egg whites for a while. Meanwhile, gradually add the egg yolks to mixture ①, stirring gently until well combined. Sift in the flour and gently mix until smooth. Set aside. Preheat the oven to 250°F (120°C).
- 3
Beat the egg whites until soft peaks form. Gradually add sugar and beat until soft peaks form again.
- 4
Gently fold the egg whites into the egg yolk mixture in three parts, folding gently each time until well combined.
- 5
Pour the batter into the prepared mold, tap to remove air bubbles, and place on a cloth in a baking tray. Add hot water to the tray to a depth of about 3/4 inch (2 cm). Bake at 250°F (120°C) for 1 hour, then increase to 300°F (150°C) and bake for another 15 minutes.
- 6
Once done, do not rush to remove it from the oven. Let it cool in the oven for about 30 minutes. Remove the cake from the oven, gently peel off the parchment paper, and place on a plate to serve. Alternatively, let the cake cool and refrigerate for 3 hours before serving. Dust with a little powdered sugar for an elegant touch, just like a store-bought cake.
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