Japanese Style Cheesecake – a delicious recipe with cream cheese, eggs, milk, sugar, cornstarch, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 20 centimeter cake pan with parchment paper.
2
In an oven-proof dish large enough to hold the cake pan, cover the bottom with water.
3
Preheat the oven to 170 degrees Celsius and add in the water covered dish.
4
Mix the cream cheese and milk together.
5
Add in 50 grams of sugar, the egg yolks, cornstarch, lemon juice, and baking powder. Mix well.
6
Separately, in a large bowl whisk the egg whites with a pinch of salt until soft peaks form. Then whisk in the remaining 30 grams of sugar until stiff peaks form.
7
Carefully fold the egg yolks into the cream cheese mixture.
8
Pour the batter into the cake pan and introduce in the cake pan into the water-covered pan in the oven.
9
Bake 25 minutes. Then shut off the oven and let sit in the heat another 10 minutes.
10
Serve with jam or fresh berries on top.
484
kcal
Calories
30
g
Fat
42
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/16 cups cream cheese you can use light cream cheese if you want, 3 eggs separated, 3 3/8 tablespoons milk, 6 3/8 tablespoons sugar, and more.
Yes, Japanese Style 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.
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