Description
A light and fluffy dessert that’s a delight to eat and easy to make.
Ingredients
Scale
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (120ml) milk
- 1/4 cup (50g) granulated sugar
- 3 large eggs, separated
- 1/2 cup (60g) cake flour
- 1 teaspoon lemon juice
- A pinch of salt
Instructions
- Preheat your oven to 320°F (160°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper.
- Combine the cream cheese and milk in a saucepan over low heat until smooth.
- Whisk together the egg yolks with sugar until light and creamy, then add the cream cheese mixture.
- Sift in the cake flour and mix until there are no lumps, then fold in the lemon juice and a pinch of salt.
- Whip the egg whites until stiff peaks form.
- Fold the egg whites into the cream cheese mixture gently in three additions.
- Pour the batter into the prepared pan and bake in a water bath for about 60 minutes.
- Cool the cheesecake in the oven for an hour, then refrigerate for a couple of hours before serving.
Notes
Allow cream cheese and eggs to sit at room temperature for smoother mixing. Serve with fresh berries or powdered sugar.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 6g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Japanese cheesecake, cotton cheesecake, dessert recipe