Custard Fruit Japanese Cheesecake Recipe

Prepare an ice bath (bowl with ice and water). In a small saucepan, warm 1 cup whole milk with 2 tablespoons granulated sugar over medium heat until just simmering; do not boil.

In a medium bowl whisk 3 egg yolks with 1 teaspoon cornstarch until smooth and pale.

Temper the yolks: slowly pour about one-third of the hot milk into the yolks while whisking constantly, then pour the yolk mixture back into the saucepan with the remaining milk.

Cook the mixture over low heat, stirring constantly with a whisk or silicone spatula, until it thickens to a custard that coats the back of a spoon (about 3–4 minutes). Remove from heat.

Stir in 1 tablespoon unsalted butter, 1/2 teaspoon vanilla extract and a pinch of salt until smooth. Transfer custard to a clean bowl and press plastic wrap directly on the surface to prevent skinning. Chill in the ice bath briefly, then refrigerate until needed (at least 15 minutes).

Prepare pan and oven

Preheat oven to 320°F (160°C). Line the bottom and sides of an 8-inch (20 cm) springform or round cake pan with parchment paper, extending paper 1–2 inches above the rim. Wrap the outside of the pan with aluminum foil to prevent water from seeping in for the water bath.

Set up a water bath: place a roasting pan or deep baking tray ready to hold the cake pan with 1–2 inches of hot water during baking.

Make cheese base

In a heatproof bowl set over a pot of simmering water (double boiler) or in a microwave in short bursts, combine 8 oz room-temperature cream cheese, 2 tablespoons unsalted butter and 4 tablespoons whole milk. Stir or whisk until completely smooth and lump-free. Remove from heat and let cool slightly.

Sift together 1 cup cake flour and 2 teaspoons cornstarch into a bowl. Add 4 egg yolks, 1 teaspoon vanilla extract and 1/4 teaspoon salt to the cooled cream cheese mixture and whisk until incorporated. Gradually fold in the sifted flour mixture until smooth and no streaks remain.

Whip egg whites

In a clean, dry bowl using an electric mixer, whip 6 egg whites with 1/4 teaspoon cream of tartar until foamy. Gradually add 3/4 cup granulated sugar in three additions while continuing to beat. Add 1/2 teaspoon lemon juice with the last addition of sugar. Beat to medium-stiff glossy peaks (egg whites should hold shape but still be slightly soft at the tip).

Fold 1/3 of the meringue into the cream cheese batter to lighten it, using a rubber spatula with gentle cutting-and-folding motions. Then fold in the remaining meringue in two additions until fully combined but do not overmix.

Pour half of the batter into the prepared pan. Spoon the chilled custard into the center of the cake, leaving a 1/2–1 inch border around the edge (or create a shallow well). Carefully spread the remaining batter over the custard to fully enclose it, smoothing the top.

Tap the pan gently on the counter to release large air bubbles. Place the wrapped cake pan into the prepared water bath, pour hot water into the bath to come about halfway up the side of the cake pan.

Bake at 320°F (160°C) for 55–65 minutes, or until the top is lightly golden and a skewer inserted into the cake (avoiding the very center where the custard is) comes out mostly clean with a few moist crumbs. If the top browns too quickly, cover loosely with foil.

Turn off the oven, open the oven door slightly (about 2 inches) and let the cake cool inside for 15 minutes to prevent rapid contraction. Then remove from oven and from the water bath. Run a thin knife around the edge to loosen and cool completely on a wire rack (about 1–2 hours).

Once the cake is completely cooled, remove the parchment collar and transfer the cake to a serving plate. If desired, gently slice the cake horizontally to expose the vanilla custard layer (the custard may be soft — use a long serrated knife and cool thoroughly for cleaner slices).

Arrange 2 cups of assorted fresh sliced fruit on top of the cake or in slices to show the custard layer. For a glossy finish, warm 2 tablespoons apricot jam with 1 tablespoon water in a small saucepan or microwave until thin and brush lightly over the fruit with a pastry brush.

Dust lightly with 1 tablespoon powdered sugar if desired. Chill the assembled cake for at least 30 minutes to set the glaze and firm the custard slightly before serving.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for neat slices. Serve chilled or at cool room temperature.