July 05, 2016
Desserts, Cakes, Dairy,
Cheese, Japanese, Kid Pleaser, Christmas, Entertaining, Thanksgiving, Hand Mix/Whisk, Oven Bake, Stove Top, Vegetarian, Cheesecake, Cream Cheese, Kosher Dairy more
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"Found @ dianasdessertsdotcom & credited to Irene Oon 12 yrs ago, just the title of the recipe made me want a fork in-hand & a serving of Japanese cheesecake in front of me. Diana has a baking history much like my own. I was hopelessly inept until I gave up giving up & started practicing the baking art form. Now it's my favorite thing to do in my kitchen hands down. I don't always succeed, but I love the journey of trying. The recipe is being entered for play in Culinary Quest #3. Times were not given, were estimated by me & do not include cooling time for the cheese mixture. ENJOY!"
Melt cream cheese, butter & milk over a double boiler. Cool the mixture. Fold in the flour, cornstarch, egg yolks & lemon juice. Mix well.
Whisk the egg whites w/cream of tartar until foamy. Add the sugar & whisk until soft peaks form. Add the cheese mixture to the egg white mixture & mix well.
Lightly grease & line the bottom & sides of an 8-in rd cake pan w/baking paper or parchment paper. Pour the batter into the cake pan & bake at 160C (325F) in a water bath for 1 hr & 10 min or until set & golden brown. Allow to cool completely & store in your fridge to chill for best results.
*NOTE: This recipe has been reviewed 233 times - so far. Some reviewers referred to it as a "cheesecake soufflé". Some commented that it was more work than a standard cheesecake, but SO worth the time. A couple even suggested that an "aluminum foil tent would keep it from browning too quickly. Just some points I thought you might want to know.*
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Fantastic! This "cake" is light as a feather, but still retains the smooth cream cheese taste. Wow!Yes, it's a bit of work, but it is well worth the effort. Made for CQ3, Team Pi Rho Maniacs.