The Journey to Perfecting Japanese Cheesecake
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  • 250 g block cream cheese
  • 6 egg yolks
  • 70 g caster sugar
  • 60 g unsalted butter
  • 100 ml milk
  • 1 tbs lemon juice
  • 2 tsp lemon zest
  • 60 g cake flour
  • 50 g plain flour
  • 10 g corn flour
  • 20 g corn flour
  • 1/4 tsp salt
  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 70 g caster sugar
  • 20 cm x 8cm round cake pan with butter, line bottom with baking paper. (It is best to use a one piece cake tin i.e. one that the bottom does not come out)
  • 3. To make cream cheese batter, whisk cream cheese until melted and smooth over a warm water bath.
  • 14. Place a tea towel in a large roasting tin then place cake pan on top (to protect bottom of cake pan from direct heat). Form water bath by pouring hot water into roasting tin (
  • 15. Bake for 18 minutes then lower temperature to 140 degrees and bake for further 30 minutes Turn off oven and leave cake in the closed oven for another 30 minutes Remove water bath but leave cake in the oven with the oven slightly open for another 30 minutes to cool.



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