8 oz Philadelphia cream cheese (225 g)
2 oz unsalted butter (50 g)
100 ml full milk
2 oz. cake flour (60 g)
1 oz. corn starch (20 g)
6 egg yolks, room temperature
1/2 tablespoon lemon juice
Scant 1/4 teaspoon salt
6 egg whites, room temperature
1/4 teaspoon cream of tartar
5 oz fine granulated sugar (140 g)
Preheat oven to at 325 F (160 C). Prepare and measure all the ingredients and set out on your working area. I used a 9-inch springform pan. Grease the entire pan and line the bottom part with parchment paper. Please refer to notes if you use other pan.
On a stove top, melt cream cheese, butter and full milk on low heat. Use a whisk to mix well until the cream cheese melts completely without lumps. Remove from heat.
Sift the cake flour and corn starch.
Add egg yolks, lemon juice and salt to the cream cheese mixture. Whisk to combine well. Add the cake flour and corn starch, whisk until a smooth batter forms and there is no lump.
Make the meringue by whisking egg whites, sugar and cream of tartar until light, foamy and soft peaks form. You can beat with a stand mixer or electronic hand mixer. I used speed 4 and beat for 1-2 minutes or until soft peaks form. DO NOT over beat.
Add the cream cheese mixture gently into the meringue, FOLD GENTLY until well incorporated.
Pour the mixture into the springform pan. Tap the cake pan gently before baking.
Bake the cake using hot water bath. Place the cake pan in a larger pan and add 1 inch of hot water in the larger pan. Bake at the bottom shelf of the oven for 1 hour 10 minutes.
Leave the Japanese cheesecake to cool down in the oven with the oven door open, about 30 minutes. This will prevent sudden change of temperature that may cause the cake to shrink. However, it’s normal that the cake will shrink about 1/2 – 1 inch after cooling.
Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight. Top the cake with powdered sugar before serving.
1. If you use a springform pan or loose base cake tin, make sure it’s closed tight. It’s best to wrap the base of your pan with 2 layers of aluminium foil (outside of the pan) to prevent the water bath from seeping inside the bottom part of the cake.
If you use a 8″ round pan, it is very important to line the sides of the 8″ pan with parchment paper, make sure the parchment paper extends higher than the cake tin by about 1.5″.
If you use a 9″ pan, you can line the bottom part and not the sides. You may line the entire pan with parchment paper, if you like.
You can also use an 8-inch or 9-inch square pan.
If the cake shrinks too much, the main reason is over mixing the egg white mixture with the cream cheese mixture. Beat the egg whites until soft peaks form, FOLD VERY GENTLY using a flipping motion. Do not stir or blend vigorously.
Make sure you have a smooth cream cheese mixture that is not lumpy.
Use room temperature eggs to ensure that the meringue has the maximum volume.
Make sure your egg whites are beaten until soft peaks form. Dot not over beat, we don’t want stiff peaks.
DO NOT OVER MIX the meringue with the cream cheese batter. Fold very gently, do not stir or blend as the bubbles in the meringue will disappear.
To avoid the sudden drop in oven temperature and room temperature, leave the cake in the oven with the oven door open. This will make sure that the cake doesn’t lose volume and sink.
To avoid cracking at the top, please make sure you use a water bath for baking. The steam from the water will circulate in the oven, hence minimizing cracking at the top.
To avoid over browning, bake the cake at the bottom part of your oven.