Learn how to make a Japanese cheesecake. If you're a cheesecake lover and have never tried Japanese cheesecake, you absolutely must try this recipe. This cheesecake is fluffy, light, and incredibly delicious! After trying hundreds of different cheesecakes from around the world, Japanese cheesecake is definitely one of the best I've ever tasted. This Japanese soufflé cheesecake is a combination of a sponge cake and a cheesecake. You can also make it as individual cakes.
INGREDIENTS
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- 250g of cream cheese (Philadelphia)
- 6 eggs, separated
- 150g of sugar, (divided)
- 120g of milk
- 4 tablespoons (60g) of butter
- 60g (8 tablespoons) of cake flour
- 20g (2½ tablespoons) of cornstarch
- 1 tablespoon of lemon juice
- 1 teaspoon of lemon zest
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- Notes and tips:
- Use egg whites at room temperature.
- For an extra moist cheesecake, use 1 or 2 extra egg whites.
- For the topping, you can sprinkle the cake with powdered icing sugar.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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