Japanese-Style Cheesecake

    1 hour 30 minutes

    A Japanese-style cheesecake differs from other cheesecakes by using an emulsification of cornflour and eggs to create a flan-like texture. Delicious!

    145 people made this

    Serves: 9 

    • 250g cream cheese
    • 50g butter
    • 100ml milk
    • 6 egg, whites and yolks separated
    • 1/4 teaspoon salt
    • 60g plain flour
    • 20g cornflour
    • 140g granulated sugar
    • 1/4 teaspoon cream of tartar or 3/4 teaspoon lemon juice

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven at 160 C. Grease the bottom of a 20cm round cake tin and line the side of the tin with baking paper.
    2. In a sauce pan, melt the cream cheese and butter into the milk. Cool the cream cheese mixture. When cool, add flour, cornflour, egg yolk and salt and beat until well blended.
    3. In another bowl, beat egg whites together with cream of tartar until foamy, add in sugar and at high speed beat until soft peaks form.
    4. Add egg white mixture to the cream cheese mixture and mix until well blended. Pour into baking pan.
    5. Bake using steam bath style for 60 minutes. Cool.

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