The website uses cookies. By using this site, you agree to our use of cookies as described in the Privacy Policy.
I Agree
blank_error__heading
blank_error__body
Text direction?

Spongy Japanese Cheesecake

This spongy, light cheesecake is good plain, with fresh fruit topping, or you can even frost it.

Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
additional:
1 hr 35 mins
total:
3 hrs 10 mins
Servings:
8
Yield:
1 8-inch cake
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

Per Serving:
301 calories; protein 8.2g 17% DV; carbohydrates 27.8g 9% DV; fat 17.8g 27% DV; cholesterol 197.1mg 66% DV; sodium 174.2mg 7% DV. Full Nutrition
Measure
Measure
Related Notes
Get a free MyMarkup account to save this article and view it later on any device.
Create account

End User License Agreement

Summary | 8 Annotations
This spongy, light cheesecake is good plain, with fresh fruit topping, or you can even frost it.
2020/10/20 12:25
Step 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.
2020/10/20 12:26
Step 2 Place cream cheese in a bowl with milk; soak for 20 minutes.
2020/10/20 12:26
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.
2020/10/20 12:26
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.
2020/10/20 12:26
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.
2020/10/20 12:27
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.
2020/10/20 12:27
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.
2020/10/20 12:27