Japanese Cheesecake

If you’ve been waiting for a great dessert, then look no further than the much loved, Japanese cheesecake, which in some circles is simply referred to as a cotton cheesecake. Regardless of what you name it, it is a type of sponge cake. This is a fun dessert to eat in large part due to its versatility. The cake itself is simple enough to make, but you can make it taste however you want by adjusting the sauce that covers it.

Ingredients

3 oz package cream cheese

1/4 cup milk

2 egg yolks

1/4 cup white sugar divided

2 egg whites

1/3 tsp cream of tartar

3 tbsp all-purpose flour

1 ½ tbsp cornstarch

How To Make Japanese Cheesecake

• Preheat the oven to 350°
• Cover the bottom of a 9-inch round cake pan using parchment paper.
• Use a small saucepan to warm the milk and cream cheese at a medium-low temperature.
• Cook until the cream cheese melts, making sure to stir occasionally.
  • Remove from the heat then set to the side.
• Beat egg yolks and half of the sugar in a medium sized bowl until they turn light and fluffy.
  • Fold the cream cheese into the yolks.
  • Sift the cornstarch and flour into the bowl and stir.
• Whip egg whites with cream of tartar in a separate bowl, using clean beaters until they can maintain a soft peak.
• Sprinkle in the residual sugar gradually.
  • Keep whipping to stiff peaks.
• Fold egg whites into the cream cheese blend.
• Pour the mixture into the prepared cake pan.
• Place the pan on a baking sheet that has sides.
• Place the baking sheet containing the cheesecake into the oven.
  • Pour water into the baking sheet until it filled halfway.
• Bake in the preheated oven for 20 mins.
  • Reduce the heat to 300°
• Continue baking for another 15 mins.
• Let the cake cool then remove it from the pan.
• Run a knife around the cake pan’s outer edge.
  • Invert the cake onto a plate.
• Peel off the parchment paper then invert the cake onto a serving plate so the top of the cake is on top again.

Trivia

Japanese cheesecake originates in Hakata, Japan.