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Japanese Cheesecake

LA COCINA DE BABEL(10)
Nicole S.: "good. i modified it by putting a grahmcracker cru…" Read More
7Ingredients
65Minutes
380Calories
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Description

Cheesecake is not typically associated with Japanese cuisine, however the Asian dessert is a combination of the best aspects of a cheesecake and a souffle. Light and fluffy, this recipe for Japanese Cheesecake is lightly flavored with lemon for citrus twist perfect for summertime. The cheesecake will need to be baked in a water bath for the beautifully fluffy end result. Serve this cake with your favorite fruit topping and chopped nuts or drizzle with caramel or fudge sauce for a delicious dessert.

Ingredients

US|METRIC
4 SERVINGS
  • 250 grams Philadelphia Cream Cheese
  • 3 eggs (separated)
  • 50 milliliters milk
  • 80 grams sugar
  • 30 grams cornflour
  • 1/2 lemon (may substitute with 1/2 tsp. vanilla or almond essence)
  • 1 teaspoon baking powder
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    Directions

    1. Line a springform cake pan, 20 cm, with parchment paper, and prepare a baking tray with water, large enough to cook the cheesecake in a water bath.
    2. Preheat the oven to 170C. Heat the baking tray with water until it boils.
    3. Mix the cheese with the milk and add 50 grams of sugar, the egg yolks, cornflour, baking powder, and lemon juice.
    View 7 More StepsDiscover more recipes from La Cocina de Babel

    NutritionView More

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    380Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories380Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol230mg77%
    Sodium400mg17%
    Potassium210mg6%
    Protein10g20%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber1g4%
    Sugars23g46%
    Vitamin A20%
    Vitamin C20%
    Calcium20%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(10)

    Nicole S. a year ago
    good. i modified it by putting a grahmcracker crust and making it into little cheesecakes with cupcake papers.
    レモン 2 years ago
    Really good! Water managed to get through 3 layers of foil :( but it still tasted amazing, even if a little soggy
    Jess Taylor 2 years ago
    The cake texture is moist, the instructions of temperature and timing is perfect! Very happy. Thank you for sharing such a good recipe! My husband like it so much! Definitely will make it again!
    Abby Clark 3 years ago
    This cake tastes great! I did accidentally leave it in too long, which contributed to it sinking. But i know what I'll do differently next time. I will definitely be making this again.
    Rugdee 3 years ago
    Light, not too sweet and perfect
    Roge Gen 3 years ago
    It’s grate with coffe ! Mine turned awesome! Thanks
    Angelica Munyao 3 years ago
    Great taste! Worth the wait definitely!
    Ruben Adriano 3 years ago
    Yummy! I'll bake this some more
    Lis S. 4 years ago
    Everyone loved it. I drizzled white chocolate on it. It all went very well.
    Kenly A. 5 years ago
    It needs a you to add something to the top. It was incredible if you put some brown sugar in a pan and put pineapple and carmelize it. It just needs to be toped

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