I love cheesecake. I can eat cheesecake every day, but indulging would erase all the efforts or progress I’ve made on my fitness adventures. Sometimes, I bake Japanese cheesecakes to tide me over! It’s light, fluffy, not super sweet and has a subtly delicious lemon flavour.
Follow the break for the recipe, courtesy of Sugary Winzy! ❤
- 6 large eggs
- 1 cup + 2 tablespoons cream cheese
- 4 tablespoons unsaled butter
- 7 tablespoons milk
- 3/4 cup cake flour
- 2 1/2 tablespoons + 1 teaspoon corn starch
- 1/4 teaspoon salt
- 1 1/2 tablespoons + 1 teaspoon lemon juice
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 8×3-inch round cake pan
- Baking dish (i.e. roasting/lasagna pan) to be filled with hot water for the bain marie (water bath)
- Separate the eggs and set aside to bring egg whites to room temperature.
- Preheat oven to 325*F.
- Melt together cream cheese, butter and milk in the microwave for 3 minutes until the butter and cream cheese are melted, stirring at every 1 minute interval.
- Transfer the cream cheese mixture into a mixer bowl and beat with the paddle attachment until smooth (no lumps).
- Sift the flour, corn starch and salt together in a separate bowl.
- Add to the cream cheese mixture: sifted dry ingredients, 1/4 cup sugar, egg yolks and lemon juice. Blend the added ingredients until smooth and free of lumps, and the batter falls in a ribbon. Set aside in a separate mixing bowl.
- Be sure to clean the stand mixing bowl with hot sudsy water to make sure no trace of fat remains in preparation for whipping the egg whites.
- Whip the egg whites with the whisk/wire attachment on medium speed. When the meringue starts to take shape, add the cream of tartar. Gradually add 1/2 cup of sugar. Whip until meringue turns glossy, has increased in volume and holds medium peaks. (If you lift the wire attachment and turn it upside down, the meringue should hold its shape and the peak should stand tall.)
- Boil water! You’ll need enough to fill your baking dish halfway up the sides of the cake pan.
- Take a dollop of meringue and fold it in by hand with a spatula into the cream cheese batter. Take a third of the meringue at a time and add it to the batter. Cut and fold the meringue swiftly but gently to minimize deflating the meringue (this is the only lifting agent in the cake!). Be sure to scrape the bottom and sides of the bowl as you fold up. Repeat until all the meringue is well blended. The resulting batter at this point should be light and airy.
- Spray the cake pan with non-stick cooking spray and pour the cheesecake batter into the cake pan.
- Place the cake in the larger dish, then place both in the oven. Add the water, but be careful not to splash water into the batter.
- Bake for 60 minutes at 325*F. Decrease the temperature to 320*F and bake for an additional 10 minutes. Turn off the oven and leave the cheesecake in the oven with the door closed for 30-45 minutes.
- Turn the cake out from the pan. Sprinkle with confectioner’s sugar or leave as-is. Store in the fridge in an airtight container.
This one turned out not too great on top because maybe I forgot about turning the heat down after the 60 minute mark while outfit planning, but it still tasted amazing! 😀