Japanese Cheesecake | Recipe Cart

Name: Japanese Cheesecake | Recipe Cart
Total time: 1 min
Ingredients: 3 tablespoons/45 grams unsalted butter, at room temperature, plus more for greasing; 5 large eggs, at room temperature; 1 cup/225 grams cream cheese; 1/2 cup/120 grams crème fraîche; 1 teaspoon grated lemon zest; 1 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 1/2 cup/100 grams plus 1 tablespoon superfine sugar; 1/2 cup/65 grams cake flour; 1 tablespoon confectioners’ sugar, for garnish

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Japanese cheesecakes, sometimes called soufflé or cotton cheesecakes, have a melt-in-the-mouth texture that’s like a classic cheesecake crossed with an ethereal

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Ingredients

3 tablespoons/45 grams unsalted butter, at room temperature, plus more for greasing
5 large eggs, at room temperature
1 cup/225 grams cream cheese
1/2 cup/120 grams crème fraîche
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup/100 grams plus 1 tablespoon superfine sugar
1/2 cup/65 grams cake flour
1 tablespoon confectioners’ sugar, for garnish