I am the biggest cheesecake fan there is and I’ve been dying to try this Japanese cheesecake. I’m so glad I made it, if you love cheesecake, then this will be your next favorite cheesecake. This cheesecake is so light, and fluffy, it’s out of this world. It’s not dense at all like your regular cheesecake, however, it’s a bit of a pain to make. Totally worth it though!
When my husband and I first got married, he used to love cheesecake so every opportunity I got I either made cheesecake or bought different kinds of cheesecakes. Surely not long after he started getting tired of cheesecake and wouldn’t want to touch it. So usually when I make cheesecake he hardly ever touches it, except this time. I enticed him into trying a bit, and so he did. Well that’s all it took.
He loved this cheesecake. He ate more than half of it. Not in one sitting, but two. He ate his with a mixed berry topping, I ate mine with caramel sauce. Both were delicious. Beyond delicious. As I said before, out of this world.
- 10.5 oz 300 g cream cheese
- 3 tbsp 45 g unsalted butter
- 3 egg yolks
- 1 tbsp sugar
- 1 tbsp cornstarch
- 2/3 cup milk
- 3 egg whites
- 1/4 cup sugar
Preheat oven to 350 F degrees. Prepare a springform pan with parchment paper.
Put the egg whites into the freezer so it just begins to freeze around the edges.
In a large bowl, melt the butter and cream cheese over a double boiler and whisk well to combine.
In another bowl mix the egg yolks, 1 tbsp sugar and cornstarch. Mix well and set aside.
Heat the milk so it comes to a boil. Add it to the egg yolks and whisk until it thickens in a double boiler over boiling water. Add this mixture to the cream cheese and combine well.
Add a small amount of the 1/4 cup of sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft meringue forms.
Add Â¼ of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine. Fill the cake pan and smooth the top.
Put the cake pan in a roasting pan and add boiling water so it comes up 1/2 inch up the cake pan. Bake for 15 minutes and then lower the temperature to 300°F and continue to bake for 25 minutes until the top turns slightly golden. Turn off the oven and leave the cake pan for another 40 minutes to an hour.
Take the cake out of the roasting dish and place on a wire rack to cool completely. Refrigerate and chill completely before taking it out of the pan. It is best served the second day.