Japanese Light Cheese Cake Recipe

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A slice of light Japanese cheesecake

Ingredients

BASE

  • 1 slice of 8" sponge cake

    • CREAM CHEESE MIXTURE

    A

  • 400 g of fresh milk
  • 250 g of cream cheese
  • 60 g of plain flour, sieved

    • B

  • 5 egg yolks
  • 20 g of lemon juice

    • C

  • 5 egg whites
  • 100 g of caster sugar

    • Method

    1. Preheat oven to 180°C/ 350°F.
    2. Line a 8" round cake tin with grease proof paper and put in a piece of prepared sponge cake.
    3. Double-boil fresh milk and cream cheese until dissolved.
    4. Add plain flour, stir and cook until the mixture has thickened.
    5. Remove from heat and leave to cool.
    6. Add B and stir well.
    7. Whisk C at high speed until soft peak is formed.
    8. Slowly mix in mixture.
    9. Strain the cheese mixture on top of sponge cake.
    10. Steam bake the cake in a preheated oven at 180°C/ 350°F for 20 minutes.
    11. Reduce the heat to 140°C/ 280°F and bake for another 1 hour and 45 minutes or until cooked.
    12. Leave cake to cool in the oven with door ajar 1 hour.
    13. Chill in the fridge for 4 hours.
    14. Remove cake from tin and place onto a cake board.
    15. Cut into pieces and serve.

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