Japanese · Dessert
Japanese Cheesecake
Tokyo's legendary soufflé cheesecake, impossibly light and jiggly, a cloud of cream cheese and whipped egg white baked in a water bath until pale gold and trembling.
$
25 minsPrep
1 hrCook
5 hrsTotal
HardLevel
Nutrition per serving
280Calories
8gProtein
18gFat
22gCarbs
18gSugar
0gFiber
160mgSodium
145mgChol
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Instructions
1
Prep
Preheat oven to 150°C. Line a 12cm springform tin with baking paper; wrap outside twice with foil. Melt cream cheese, butter, and milk over low heat until smooth; cool. Whisk in 1 egg yolk, sift in flour and cornstarch, fold through, add lemon juice and vanilla.
2
Build 1
Beat 1 egg white and cream of tartar until foamy over medium speed. Gradually add caster sugar, beat to soft glossy peaks without overbeating. Fold one-third meringue into cream cheese batter to loosen.
3
Build 2
Fold remaining meringue into batter in two additions, preserving volume. Pour into tin and place in a deep roasting tray. Add 2cm boiling water around the tin.
4
Bake
Bake at 150°C for 35–40 minutes until pale golden on top and centre wobbles like set jelly when gently shaken. Turn off oven, leave door ajar, rest 45 minutes to prevent collapse.
5
Rest
Remove cheesecake and cool completely at room temperature for 1.5 hours. Transfer to fridge and chill at least 3 hours until fully set and cold throughout.
6
Plate
Dust lightly with icing sugar and serve chilled. Slice with a warm wet knife for clean cuts.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 63g (2.2 oz) cream cheese
- 8g (0.3 oz) unsalted butter
- 25ml (2 tbsp) whole milk
- 2 large eggs
- 20g (0.7 oz) caster sugar
- 8g (0.3 oz) plain flour
- 5g (0.2 oz) cornstarch
- 0.5 tsp lemon juice
- 0.125 tsp vanilla extract
- 0.125 tsp cream of tartar
- 0.25 tsp icing sugar