Homemade Japanese Cheesecake
Japanese Cheesecake has been on my “I want to bake these” list for a while. And I finally tried and it was an absolute delight.
Servings Prep Time
8 slices 20mins
Cook Time Passive Time
50mins 1hour
Servings Prep Time
8 slices 20mins
Cook Time Passive Time
50mins 1hour
Ingredients
Instructions
  1. First separate the yolks from the egg whites.
  2. In a small pot heat the milk, butter and cream cheese at low to medium heat. Make sure to stir well so everything is well combined.
  3. Remove from heat and add the all purpose flour and corn flour and mix well.
  4. Now add in the egg yolks and mix well and keep it aside.
  5. Whip the egg whites using a hand mixer while adding the sugar in parts, I kept adding it 1 tbsp at a time. Continue whisking until it forms soft peaks. And make a nice soft meringue.
  6. Take parts of the meringue and mix with the cream cheese mixture we made previously. Stir it in slow circular motion.
  7. Layer your tray with parchment paper. I used a 7″ pan. If you do not have parchment paper you can butter up the pan and dust with flour. Preheat your oven at 200 Degree Celsius.
  8. Pour your batter into the tray and tap to release any air bubbles. Layer a piece of clothing in a larger tray (i used a 10″ tray) and add water. We have to bake this cake in a water bath.
  9. You have to bake this cake in steps. FIRST: for 20 mins at 200 Degree Celsius. SECOND: for 30 mins at 150 Degree Celsius.
  10. There are cooling down steps also. FIRST: for 30 mins by keeping the oven door closed. SECOND: for 30 mins by keeping the oven door slightly opened.