Spongy Japanese Cheesecake


  • 1 (8 ounce) package cream cheese, cubed
  • ½ cup milk
  • 3 tablespoons unsalted butter
  • 10 tablespoons cake flour
  • 2 tablespoons cornstarch
  • 6egg yolks
  • 1 tablespoon fresh lemon juice
  • 6egg whites
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • 10 tablespoons superfine sugar
  • Directions

  • Step 1

    Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.


  • Step 2

    Place cream cheese in a bowl with milk; soak for 20 minutes.

  • Step 3

    Heat cream cheese with milk and butter in the top of a double boiler over simmering water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat and cool completely, at least 15 minutes.

  • Step 4

    Sift cake flour and cornstarch together into a bowl. Sift again into the cream cheese mixture; mix well. Add egg yolks and lemon juice and mix well.

  • Step 5

    Beat egg whites, cream of tartar, and salt together in a separate bowl using an electric mixer until foamy; add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form.

  • Step 6

    Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared pan. Place pan inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.

  • Step 7

    Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes. Turn off oven and leave cake in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely.

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