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10 May 2017

Japanese Style Lemon Cheesecake

A lemony version of the regular Japanese cheesecake.

Checkout my Japanese cheesecake recipe here:
Japanese cheesecake

[Adapted and slightly modified from:]

Level: Intermediate


  • 6 egg yolks
  • 250 g cream cheese
  • 70 g sugar (half of total 140 g)
  • 60 g butter
  • 100 ml milk
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 60 g flour
  • 20 g cornflour
  • 6 egg whites
  • 1/4 tsp cream of tartar 
  • 70 g sugar (half of total 140 g)
1. Preheat oven to 200℃.
2. Grease an 8-inch cake pan and line the bottom with baking paper.
3. Whisk cream cheese until smooth.
4. Add the yolks and 70 g of the sugar and mix well.
5. Warm milk and butter in microwave or stove then whisk into batter.
6. Add lemon juice, lemon zest, a pinch of salt and mix well.
7. Sift both types of flour into the mixture and fold until combined. 
8. In another bowl, whisk whites with an electric mixer until foamy. Add cream of tartar and continue beating while gradually adding the remaining 70 g of sugar until soft peaks.
9. Gently fold the whites into the yolk batter until no visible white patches. 
10. Pour into cake pan and tap pan on counter to release trapped air bubbles.
11. In preheated oven, bake in water bath for 15 minutes and lower to 160 continue to bake for another 40 minutes.
12. Allow cheesecake to cool and serve chilled.

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