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Japanese Cheese Cake

japanese cheese cake

Cheese Dough Ingredients

  • 200 grams cream cheese, soft at room temperature
  • 100 ml liquid milk
  • 50 grams of butter
  • 60 grams of flour
  • 20 grams of cornstarch
  • 6 egg yolks
  • 1 lemon zest

Meringue Dough Ingredients

  • 6 egg whites
  • 1/4 tsp salt
  • 2 tbsp lemon juice
  • 125 grams of sugar

How to make

  • 1. Preheat the oven to 150'C. Prepare a round tin d 20-22 cm, line the bottom with parchment paper (the side can be used or not). If it's not a seamless press, wrap the outside of the pan with aluminum foil. Set aside.
  • 2. Heat cream cheese, liquid milk and butter over low heat. Stir until all ingredients are well blended and smooth. Turn off the fire.
  • 3. Enter the sifted flour and cornstarch. Stir well until smooth without lumps. Also add the grated lemon zest. Stir well.
  • 4. Add the egg yolks gradually. Stir well.
  • 5. In another container. Beat egg whites and salt until foamy and half fluffy. Add the lemon juice and sugar gradually (3-4 stages) while beating with a low speed mixer until the sugar runs out.
  • 6. Once the sugar is used up, increase it to medium speed. Beat until the meringue mixture is soft peaks (forms a limp crest that droops when the mixer stick is removed).
  • 7. Mix a third of the meringue mixture into the creamcheese mixture. Stir well. Pour this mixture into the remaining meringue mixture, mix well with a stirring technique until it is completely homogeneous. Take care not to let the dough melt.
  • 8. Pour the batter into the pan. Bake in au bain marie (steam bake or baking using water pan) Oven up and down at 150 C for 75 minutes or until the surface of the cake turns yellow/golden brown. Adjust each oven.
  • 9. Once completely cool, remove the cake from the pan.

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