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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 or jam, chopped nuts, or drizzle with caramel or fudge sauce for a delicious dessert.
Ingredients
- 250 grams cream cheese (you can use light cream cheese if you want)
- 3 eggs (separated)
- 50 mL milk
- 80 grams sugar
- 30 grams cornstarch
- 1/2 lemon
- 1 tsp. baking powder
Directions
- Line a 20 centimeter cake pan with parchment paper.
- In an oven-proof dish large enough to hold the cake pan, cover the bottom with water.
- Preheat the oven to 170 degrees Celsius and add in the water covered dish.
NutritionView More
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| Calories390Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol230mg77% |
| Sodium400mg17% |
| Potassium190mg5% |
| Protein9g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber<1g3% |
| Sugars23g |
| Vitamin A20% |
| Vitamin C20% |
| Calcium20% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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