Japanese Cheesecake Recipe
Light and fluffy Japanese-style cheesecake.
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Ingredients
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Ingredients
Method
Directions
Prepare the Batter
Preheat your oven to 160°C (320°F). In a mixing bowl, beat the cream cheese until smooth. Add the sugar and continue to beat until fully combined.
Add Wet Ingredients
In a separate bowl, melt the butter and add it to the cream cheese mixture along with the milk, vanilla extract, and lemon juice. Mix until smooth.
Incorporate Eggs
Add the eggs one at a time, mixing well after each addition.
Combine Dry Ingredients
In another bowl, sift together the cake flour, cornstarch, and salt. Gradually add this mixture to the wet batter, mixing until just combined.
Prepare the Pan
Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides. Pour the batter into the prepared pan.
Bake the Cheesecake
Place the cake pan in a larger baking dish filled with hot water to create a water bath. Bake in the preheated oven for 60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.
Cool and Serve
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes. Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours. Serve chilled.
