Cottony Japanese Cheesecake

Name: Cottony Japanese Cheesecake
Total time: 95 min
Ingredients: about 1 cup (225 grams) cream cheese; 1/4 cup (1/2 stick, or 55 grams) butter; 1/4 cup (50 grams) granulated sugar; 5 egg yolks (about 3 and 1/2 ounces, or 100 grams); about 1/4 cup (30 grams) cake flour, such as Glicks Flour; 2 tablespoons (16 grams) Gefen Cornstarch; 1/2 teaspoon baking powder; 1 teaspoon Gefen Vanilla Extract; 1 teaspoon Gefen Lemon Juice; 1/2 cup (120 grams) milk; 5 egg whites (about 5 and 1/2 ounces, or 150 grams), room temperature; 1/2 teaspoon cream of tartar; 1 tablespoon (8 grams) Gefen Confectioners’ Sugar

www.kosher.com

This recipe took me three years to perfect, so don’t feel too discouraged if your Japanese cheesecake is not perfect the first time around. W

View full recipe on www.kosher.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.

Share this recipe:

Cooking tools: