Japanese Cheesecake

Ingredients

• 250g cream cheese
• 60g butter
• 100ml milk
• 6 eggs, separated
• 60g flour
• 20g cornflour
• 120g sugar
• 1 tsp vanilla
• 1 tbsp lemon juice

Instructions

1. Melt the cream cheese, butter and milk together; cool slightly.
2. Whisk in the egg yolks, then sift in flour and cornflour.
3. Add vanilla and lemon juice.
4. Whip the egg whites with sugar to stiff but not dry peaks.
5. Fold the whites gently into the batter in three additions.
6. Pour into a lined and greased tin.
7. Place in a larger tin with hot water (bain-marie) up the sides.
8. Bake at 160C for 25 minutes, then drop to 140C for 50 minutes.
9. Cool gradually in the oven with the door ajar.

Serving suggestions

• Serve at room temperature for the bounciest texture.

Storage & reheating

Keeps 3 days; flavour improves overnight.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions