Cotton Soft Japanese Cheesecake
Recipe: #24277
July 05, 2016
Categories: Desserts, Cakes, Cheese, Japanese, Christmas, Thanksgiving, Oven Bake Vegetarian, Cheesecake, Cream Cheese, Kosher Dairy, more
"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!"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (174.9 g)
- Calories 576.5
- Total Fat - 43.7 g
- Saturated Fat - 18.3 g
- Cholesterol - 1352.4 mg
- Sodium - 226.9 mg
- Total Carbohydrate - 24 g
- Dietary Fiber - 0.8 g
- Sugars - 13.2 g
- Protein - 21.4 g
- Calcium - 183.1 mg
- Iron - 3.6 mg
- Vitamin C - 1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt cream cheese, butter & milk over a double boiler. Cool the mixture. Fold in the flour, cornstarch, egg yolks & lemon juice. Mix well.
Step 2
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.
Step 3
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.
Step 4
*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.*
Tips
- No special items are required
1 Reviews
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