Japanese Cheese Cake 日式芝士蛋糕

I could never eat more than a few bites of a cheesecake because it was so rich. Japanese cheesecake, on the other hand, is the opposite. It is super light and pillowy soft. The texture is like a souffle and the cream cheese in the cake makes it melt in your mouth. 


1.Wrap the bottom of an 8" caje ring with wax paper
2. Siften cream cheese at room temperature
3. Sift corn flour
4. Preheat oven to 170C =


Cream cheese 300g
Milk 150ml (I used whipping cream instead cause my flatmate bin my milk by accident lol) 
Sugar 60g
Icing sugar 60g
Corn flour 30g
Egg yolks 3
Egg whites 3

1. Put cream cheese and sugar in a mixing bowl
2. Beat with electric mixer until fluffy, Beat in egg yolks until smooth
3. Gradually add milk in, beat until smooth
4. In another grease-free mixing bowl, whisk egg whites and icing sugar until stiff 
5. Fold egg whites into cheese mixture gently
6. Stir in sifted corn flour. Pour the batter into the cake ring
7. Bake in hot water bath at 170C for 30 minutes. Remove the water basin and bake for another 30 minutes.


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