Japanese Cheesecake

Ingredients: 

140g/5 oz. caster sugar

6 egg whites

6 egg yolks

1/4 teaspoon cream of tartar

50g/2 oz. butter

250g/9 oz. cream cheese

100 ml/3 fluid oz. fresh milk

1 tablespoon lemon juice

60g/2 oz. cornflour

1/4 tsp. salt

Method: 
  1. Using a double boiler, melt the cream cheese, milk and butter together.
  2. Let the mixture cool down, then fold in the cornflour, egg yolks and lemon juice.
  3. Whisk the egg whites and cream of tartar together, then add the sugar and whisk until soft peak stage.
  4. Add two tablespoons of the egg white to the cheese mixture and gently mix (this is called loosening the mixture)
  5. Now carefully fold the cheese mixture into the whisked egg, trying to retain as much of the air in the mixture as possible.
  6. Pour into a lined 8”/20cm deep cake tin and bake in a bain marie for an hour and ten minutes at 160C/325F, or until golden and set.

Light and fluffy, so moist and delicious, Japanese cheesecake is quite unlike any other cheesecake you've had.

As this cake uses cornflour rather than normal wheat flour, this cake is also gluten free