Light Creamy Japanese Cheesecake that melts in your mouth.
A little slice of heaven here
After a whole week of healthy eating, I decided that I needed to splurge on something delicious. It’s always desserts that fall into this category. Creamy Cheesecake seem to be the perfect solution to my cheat day.
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The ones that melt in your mouth, has a creamy texture, not too dense, the right amount of cheesiness but not too overpowering and so forth. I’m no genius in the baking field, but at least I hope that this Japanese Cheesecake fits the one thousand and one criteria he has above. Anyway check out the creamy texture in that slice.
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I’ve made a couple of Japanese Cheesecake in the past. You can check them out here. I have everything from cheesecake brownies to non bake cheesecake to rainbow cheesecake to American Cheesecake… INSANE!! It’s usually a craze, a craving.. Whatever you call that. If you see me diligently posting a cheesecake photo every week, you will know why. If you love speculoos, you have to check out this Speculoos Cheesecake Recipe. It Shouts I LOVE SPECULOOS in every bite. One of my favourite thing to add to Japanese cheesecake is Matcha Powder. It brings the cake to a whole new level. Check out my Matcha Japanese Souffle cake. It’s light and fluffy too!
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A ton of strawberries went on top of this cake. I love adding strawberries to my cakes. They make them pop right up with that sort of vibrancy plus this occasion is alll about love sooo yes RED= KISSES!
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Feel free to hashtag #sherbakes or tag me on Instagram @sherbakes so I can see all your yummilicious desserts if you make them!
Creamy, Light, Melt in your Mouth Japanese Cheesecake
- 5 oz. fine granulated sugar 140g
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 2 oz. unsalted butter 50g
- 9 oz. cream cheese 250g
- 200 ml fresh milk
- 1 tbsp lemon juice Optional
- 2 oz. cake flour 60g
- 1 oz. corn starch 20g
- 1/4 teaspoon salt
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Preheat oven to 150 Deg Celcius. Grease the 5” and 8” sides of the pan with non stick cooking spray or a little butter and line the bottom of the pans with non stick baking paper
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Place water bath in the oven. ( I use a larger pan filled with boiling water to create this)
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Melt cream cheese, butter and milk over a double boiler.
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Remove from heat and let cool down abit then add egg yolks and combine well. ( Make sure mixture is not too hot as you might cook the egg yolks)
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Sift in the flour, corn starch, salt and mix well.
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Using a handheld mixture, whisk the egg whites with cream of tartar until foamy. Add in the sugar in 3 different additions and whisk until soft peaks form.
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Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of the meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold.
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Pour the mixture into the 5” and 8-inch round cake pan. Do not fill too high as batter will rise quite tall.
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Bake cheesecake in a water bath for 50mins - 1 hours or until set and golden brown at 150 deg Celcius at the lowest rack.
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Turn off the oven and leave the oven door ajar and let cake cool about 30-1hr. This helps prevent the cake from shrinking dramatically.
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Refrigerate the cake at least 4 hours or overnight before slicing to get a clean slice
