Casual Cakes

No Fail Japanese Cheesecake

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I must admit! I’ve already tried about 4 different recipes of a Japanese Cheesecake. It always says how “easy” it is to make and how few ingredients you need for this heavenly cake.

Well, when I baked them they suddenly collapsed and became really flat like a disc! No kidding! This cake is quite a challenge! It’s a sensitive type of cake very similar to a Chiffon Cake.

This obviously was a trial and error for me and I’m sooo happy to finally have found the right amount of ingredients to make this a “No Fail Japanese Cheesecake”.

I would recommend you to use your oven thermometer to have the right degree in your oven. Most importantly: This recipe is made for an 8 inch baking pan! I wouldn’t use any other size. It might not turn out the way you want your Japanese Cheesecake to be.
Just follow my hints and I’m sure you guys will be baking the most beautiful and fluffiest Japanese Cheesecake out there.

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Ingredients:
110 ml Milk
140 g Cream Cheese
45 g Butter
15 g Cornstarch
1 tsp Lemon Zest
150 g Sugar

Directions:
Pre-heat oven to 150 °C / 300 °F (Top and bottom heat). Grease an 8-Inch round cake pan and line with parchment paper (see pictures).
If using a springform pan, make sure to cover the outside of the pan with
layers of aluminium foil to prevent water from seeping in.
Hint: To be on the safe side, I ALWAYS cover my pans with aluminium foil, if
baking in a water bath. You never can be too careful. Believe me, I’m
speaking out of experience. Hahaha… 🙂
Whisk milk and cream cheese in a small pot until it’s smooth.
Hint: It’s important that you cook this mixture on low heat or over a warm water bath.
Add butter to the milk mixture and continue to whisk slowly until mixture is smooth. Put the milk mixture aside and let cool.
Hint: I transfer the milk mixture in a different bowl, so that it cools down faster. Separate the egg whites and egg yolks.Whisk egg yolks until the color turns slightly pale. Add the milk mixture and the lemon zest into the egg yolks and give it a quick stir.
Sift the flour and cornstarch into the milk mixture and whisk very well until the mixture is free from lumps.
Mix the egg whites and slowly add the the sugar until it forms soft peaks.
Using a spatula, SLOWLY fold in the egg whites into the egg yolk mixture in three parts.
Pour the batter into an 8-inch round pan and place it into a larger baking pan filled with HOT water. Bake at 150 °C for 1 h 20 Minutes at the LOWEST level of your oven.
Hint: After baking for 1 h 20 Minutes, turn off the heat and leave the cheesecake in the oven for 30 Minutes. Let cake cool completely before serving.

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