Soft Japanese Cheese Cake

Name: Soft Japanese Cheese Cake
Cuisine: American
Ingredients: 250 gram Philadelphia cream cheese; 6 egg yolks; 60 gram unsalted butter; 100 ml milk; 1 Tbsp lemon juice; 2 tsp lemon zest(optional); 60 gram cake flour; 20 gram corn starch; 1/4 tsp salt; Meringue; 6 egg whites; 1/4 tsp cream of tartar; 140 gram castor sugar

Fisiana Cahyadi (@Xian_cookingdiary) @cook_14149789

Edmonton, Canada

Soft Japanese Cheese Cake

Fisiana Cahyadi (@Xian_cookingdiary) @cook_14149789

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Ingredients

250 gramPhiladelphia cream cheese
6egg yolks
60 gramunsalted butter
100 mlmilk
1 Tbsplemon juice
2 tsplemon zest(optional)
60 gramcake flour
20 gramcorn starch
1/4 tspsalt
Meringue
6egg whites
1/4 tspcream of tartar
140 gramcastor sugar

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Steps

1

Preheat oven to 325°F
2

Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
3

Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until stiff peaks form.
4

Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch non-stick cake pan (or line a baking sheet with parchment paper). Drop pan against countertop to release trapped bubbles
5

Bake cheesecake in a water bath for 1 hours or until set and golden brown in preheat oven then turn off the heat and let the cheese cake stay in oven for about 15minutes.
6

Ready to eat or store in a fridge after cool down. enjoy!