Japanese Cheesecake

eating a slice of Japanese cheesecake is like eating a piece of cloud

The Japanese are very creative and innovative when it comes to breads and cakes. Last year I read that their cheesecake is softer and lighter than the cheesecake we know. I have always wanted to make it since and recently found in my opinion the best recipe. It has only half a pound of cream cheese, lots of eggs, and a little bit of cake flour and cornflour. Whipping the egg whites to soft peaks produces a chiffon cake-like cheesecake that is cotton soft, melt-in-your mouth, and light as cloud but tastes exactly like cheesecake. I love that the recipe doesn't have too much sugar and the sweetness to me is just perfect. As usual, I used calamansi juice in place of the lemon juice. This cheesecake is just heavenly.

Japanese Cheesecake
8 ounces cream cheese
4 tablespoons butter
3 ounces milk
6 egg yolks
1 tablespoon lemon juice
2 ounces cake flour
1 ounce cornstarch
¼ teaspoon salt
6 egg whites
¼ teaspoon cream of tartar
¾ cup sugar

• Grease and line with parchment paper the bottom and sides of an 8-inch x 2 inch round cake pan, set aside.

• Melt cream cheese, butter, and milk over a double boiler, stirring with a rubber spatula, set aside to cool. When cool, fold in the flour, cornstarch, egg yolks, lemon juice, and salt; mix well.

• Beat egg whites with cream of tartar until foamy. Add in the sugar and beat until soft peaks form.

• Add the cheese mixture to the egg white mixture and mix well. Pour into the prepared pan and bake in a bain marie in a preheated 325°F oven for 1 hour and 10 minutes. Let cool on a wire rack. Transfer into a serving plate. Enjoy!

bake until top is golden