So here’s the deal:they are both called cheesecake, so what is the difference between Japanese cheesecake and the usual cheesecake we know and enjoy?
For one, Japanese cheesecake easily has at least half the amount of cream cheese that is found in our regular cheesecake. This makes the cake much lighter and less guilty for mass consumption. The recipe includes flour, which really makes it more cake than cheese, so it is possible to pick it up with your hands without worrying about the gooey feeling cheesecake has.
250 ml milk
260 g cream cheese
60 g butter (softened)
6 eggs (separated)
55 g flour
20 g corn starch
1 lemon (zested)
1⁄4 tsp cream of tartar
1 cup sugar
2 mixing bowls(if you do not have proper mixing bowls, use a pot so that nothing flies through your kitchen)
2 baking pans
1 baking dish
1) Preheat oven to 150° Celsius/305° Fahrenheit.
2) Put milk and cream cheese in a double boiler, stir occasionally until smooth.
3) Stir in butter, remove from heat.
4) Let the bowl cool then stir in egg yolks
5) Combine flour and corn starch, stir into cream cheese mixture a bit at a time, afterwards add zest.
6) In another bowl, beat egg white for 3 minutes then add cream of tartar and blend again.
7) Add sugar into egg whites, mix till stiff peaks form.
8) Fold egg whites into cream cheese mixture.
9) Spoon into 2 pans, add pans into water bath (baking dish with hot water), then bake for 50-60 minutes.
10) Remove to cool.