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: ieatishootipost.sg]

Level: Intermediate

Ingredients:

• 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)

Directions:

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.

Lemon Cheesecake

UPDATE:
Checkout my new Japanese Style Lemon Cheesecake




[Adapted and slightly modified from: yummy.ph]

Level: Intermediate

Ingredients:

• 1 cup crushed graham crackers
• 1/4 cup melted butter
• 2 tablespoons sugar
• 250 grams cream cheese
• 1/2 cup sugar
• 2 eggs
• 1/2 cup heavy cream
• 30-40 milliliters pure lemon juice (adjust according to own preference) 
• 1 tablespoon flour

Directions:

1. Preheat the oven to 180C.
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 6-inch spring-form pan.
3. Bake this for 10 minutes, then allow to cool. 
4. For the cheesecake, beat cream cheese in a bowl and add sugar. Add eggs one at a time then add heavy cream, lemon juice, and flour. Mix until well-combined.
5. Pour the filling onto the cooled crust and bake in a waterbath at 160C for 40 minutes.
6. Allow cake to chill completely before cutting, or else it'll turn out like mine in the picture below.

Japanese Cheesecake

  This is the first Japanese Cheesecake that i have ever made in my entire life and it came out a HUGE success. It wasn't too difficult to make nor require any special skills and surprisingly, it didn't crack like i expected it to as it often happens to most people baking Japanese Cheesecake. After all the researches i made, i learned that even for experienced bakers, it takes practice to make a perfect Japanese Cheesecake. "Practice makes perfect" right? 

  When i tried this cake with the very first bite, i fell in love with it instantly. This moist, soft, creamy and decadent cheesecake melted the second it entered my mouth and it tasted just like the ones you can buy outside. I just couldn't have enough of it until i practically finished half of the cake before it even made it into the fridge~ 

  Overall, this recipe is INCREDIBLY satisfying and i will 100% make it again soon in the future. Check out my Instagram account @sharmainesiahhh if you wanna see more pictures of my homemade dessert i make quite frequently!

UPDATE:

New! Japanese Style Lemon Cheesecake

[Adapted and slightly modified from: justonecookbook.com]

Prep time: about 30 minutes

Cook time: about 1 hour 10 minutes

Level: Intermediate

Serves: 6-8

Ingredients:

(A)

• 200g cream cheese

• 30g sugar

• 30g butter

• 3 egg yolks

• 100ml whip cream

• 1 tsp lemon juice

• 4 tbs flour

(B)

• 3 egg whites

• 50g sugar

Directions:

1. Make sure all ingredients are at room temperature. 

2. Lightly grease the base of a round 8-inch baking pan and line with parchment paper.

3. Preheat oven to 160∘C and start boiling water.

4. In a large bowl, beat the cream cheese and sugar until smooth. (Preferably using hand mixer or electric mixer.)

5. Add the butter and mix until thoroughly incorporated.

6. Add the egg yolks, whip cream and lemon juice and mix until smooth.

7. Sift in the flour and mix well. (A)

8. In another clean bowl, beat the egg whites until glossy and gradually add in the sugar in 2-3 batches. Beat till stiff peaks form. (B)

9. Fold batter (B) into batter (A) in 3 batches until no visible patch can be seen. Be careful not to over mix it.

10. Pour the batter into the prepared baking pan and drop it onto the countertop a couple times to get rid of any air bubbles.

11. Place the baking pan into a bigger pan and pour boiling water into the bigger pan till it covers at least half of the height of your baking pan. 

12. Bake in the middle rack at 160∘C for about 55 minutes or until lightly golden browned. Then, turn down the oven temperature to 150∘C and continue baking for about another 15 minutes until golden brown and a wooden skewer inserted the middle comes out clean.

13. Let the cake sit in the oven with the door slightly ajar for about 15 minutes. (You can try putting a chopstick in between like i did.) 

14. Remove from oven. Take out the baking pan from the roasting pan and allow it to cool.

15. When cake is completely cooled, take it out of the baking pan and refrigerate before serving.

Cheesecake Bites (5 Ingredients)

  Cheesecake is a dessert that sounds really troublesome and hard to make but here is one simple and easy-to-follow cheesecake recipe that leads you to love cheesecakes more than you already do.

  The cheesecake bites that this recipe create are very different -in a good way- when you consume them while they're warm and after they're chilled. The temperature(duh), the moisture, the texture... When they're warm, their insides are very moist and layered. (If you can tell from the picture above). After they're chilled, their texture is kinda like a mixture of New York cheesecake and Japanese cheesecake. And they just magically give your taste buds two very different feelings. (Kinda exaggerating here but its true). Seriously, YOU HAVE TO TRY THIS! 

  I've made this only for a couple times but both times they came out a huge success! So i'm 101% keeping this recipe and SHARING IT with you~ :)

UPDATE:

I'm kinda into cheese these couple months so my next recipe will be the Japanese Cheesecake recipe~ Preview is posted on my Insta @sharmainesiahhh 

[Adapted and slightly modified from cookpad.japan]

Prep time: 10-15 minutes

Cook time: 30-35 minutes

Level: Easy

Makes: 6 regular cupcake sized cheesecake bites 

Ingredients:

• 100g cream cheese

• 75ml heavy cream

• 1 egg

• 30g sugar

• 2 tbs flour

Directions:

1. Preheat the oven to 180∘C. Bring the cream cheese to room temperature. 

2. Put all the ingredients into a food processor and mix until no visible lumps.

3. Pour the mixture into cupcake tins to about 70% full.

4. Bake for 30-35 minutes or until a wooden skewer comes out the middle clean.

Enjoy while warm or after chilled ;)