Spongy Japanese Cheesecake Recipe

Name: Spongy Japanese Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package cream cheese, cubed; 1/2 cup milk; 3 tablespoons unsalted butter; 10 tablespoons cake flour; 2 tablespoons cornstarch; 6 egg yolks; 1 tablespoon fresh lemon juice; 6 egg whites; 1/4 teaspoon cream of tartar; 1/8 teaspoon salt; 10 tablespoons superfine sugar

Servings: persons

1 (8 ounce) package cream cheese, cubed
1/2 cup milk
3 tablespoons unsalted butter
10 tablespoons cake flour
2 tablespoons cornstarch
6 egg yolks
1 tablespoon fresh lemon juice
6 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
10 tablespoons superfine sugar

1
Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.
2
Place cream cheese in a bowl with milk; soak for 20 minutes.
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.
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.
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.
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.
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.

921

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: 1 (8 ounce) package cream cheese, cubed, 1/2 cup milk, 3 tablespoons unsalted butter, 10 tablespoons cake flour, and more.

Yes, Spongy 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.

Spongy Japanese Cheesecake

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