Japanese Cheesecake
Tokyo's legendary soufflé cheesecake, impossibly light and jiggly, a cloud of cream cheese and whipped egg white baked in a water bath until pale gold and trembling.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 150°C. Line a 15cm springform tin with baking paper; wrap outside twice with foil. Melt cream cheese, butter, and milk over low heat until smooth; cool. Whisk in egg yolks one at a time, sift in flour and cornstarch, fold through, add lemon juice and vanilla.
Build 1
Beat egg whites and cream of tartar until foamy over medium speed. Gradually add caster sugar, beat to soft glossy peaks without overbeating. Fold one-third meringue into cream cheese batter to loosen.
Build 2
Fold remaining meringue into batter in two additions, preserving volume. Pour into tin and place in a deep roasting tray. Add 2cm boiling water around the tin.
Bake
Bake at 150°C for 40–45 minutes until pale golden on top and centre wobbles like set jelly when gently shaken. Turn off oven, leave door ajar, rest 45 minutes to prevent collapse.
Rest
Remove cheesecake and cool completely at room temperature for 1.5 hours. Transfer to fridge and chill at least 3 hours until fully set and cold throughout.
Plate
Dust lightly with icing sugar and serve chilled. Slice with a warm wet knife for clean cuts.
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