Cotton-Soft Cranberry Japanese Cheesecake Recipe

Name: Cotton-Soft Cranberry Japanese Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces, weight Cream Cheese; 2 ounces, weight Butter; 3 ounces, fluid Milk; 2 ounces, weight Cake Flour; 1 ounce, weight Cornstarch; 6 whole Egg Yolks; 1 Tablespoon Lemon Juice; 6 whole Egg Whites; 1/4 teaspoons Cream Of Tartar; 5 ounces, weight Sugar; 1 cup Cranberry Sauce

Servings: persons

9 ounces, weight Cream Cheese
2 ounces, weight Butter
3 ounces, fluid Milk
2 ounces, weight Cake Flour
1 ounce, weight Cornstarch
6 whole Egg Yolks
1 Tablespoon Lemon Juice
6 whole Egg Whites
1/4 teaspoons Cream Of Tartar
5 ounces, weight Sugar
1 cup Cranberry Sauce

1
Melt cream cheese, butter and milk over a double boiler and then cool.
2
Fold in the flour, the cornstarch, egg yolks, lemon juice and mix well.
3
Beat the egg whites with cream of tartar until foamy. Add in the sugar and beat until soft peaks form.
4
Add the cheese mixture to the egg white mixture and gently fold until just combined.
5
Spoon into cupcake trays, filling to about 5/6 full.
6
Bake in a waterbath at 325 degrees F for approximately 30 minutes or till golden on top.
7
To avoid the cheesecakes cracking or collapsing, turn the oven off right before they are ready and then leave the oven door slightly open so they cool gradually.
8
After 5 minutes, remove them from the oven and let them sit in the tray for another 10 minutes. Remove from the tray and leave to cool.
9
Top with cranberry sauce or the jam/jelly of your choice!
10
(Recipe adapted from Raspberri Cupcakes and Diana's Desserts.)

980

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 ounces, weight Cream Cheese, 2 ounces, weight Butter, 3 ounces, fluid Milk, 2 ounces, weight Cake Flour, and more.

Yes, Cotton-Soft Cranberry Japanese Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cotton-Soft Cranberry Japanese Cheesecake

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