Japanischer Käsekuchen - Ganzer Kuchen auf eleganter Kuchenplatte

Japanese Cheesecake

⚠ Gluten ⚠ Milk ⚠ Eggs

Japanischer Käsekuchen - Nahaufnahme eines Stücks mit sichtbarer Textur

Japanischer Käsekuchen - Alternative Ansicht in gemütlichem Setting

The fluffiest cheesecake in the world - light as a cloud with delicate texture and subtle flavor.

Contains the following allergens:

Gluten Milk Eggs

Preparation

25 min.

Baking Time

70 min.

Servings

8

Difficulty

Medium

Instructions

1

Melt cream cheese, butter and milk in a double boiler until smooth

2

Remove from heat and whisk in egg yolks one at a time

3

Sift in flour and cornstarch, whisk until smooth

4

Beat egg whites with sugar until stiff peaks form

5

Gently fold meringue into cheese mixture in 3 additions

6

Pour into lined pan and bake in water bath at 160°C (320°F) for 70 minutes

7

Turn off oven and let cool slowly in oven with door ajar

Ingredients

8 Servings

cream cheese 250 g
butter 60 g
milk 100 ml
egg yolks 6
plain flour 60 g
cornstarch 20 g
egg whites 6
caster sugar 150 g
vanilla extract 1 TL
lemon juice 1 EL

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Japanese Cheesecake make?

The recipe Japanese Cheesecake is designed for 8 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Japanese Cheesecake?

Preparation takes about 25 minutes and baking about 70 minutes – roughly 95 minutes in total.

How long does Japanese Cheesecake keep?

Japanese Cheesecake tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.

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