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Japanese Cheesecake
Japanese Cheesecake
Procedure:
1. Preheat a still oven (no fan) to 150°C / 300°F
2. Prepare a 6 inch/15 cm x 4 inch / 10 cm deep pan by lining it with parchment paper or a
non-stick silicone mat strip.
3. Place cream cheese, butter, milk into a bowl, then put it over a hot water bath to melt the
butter and cream cheese, stirring with a whisk until smooth. It should be 60°C/140°F at most. If
it exceeds this temperature, allow it to cool down to it before you add the yolks.
4. Whisk in the egg yolks
5. Whisk the cake flour well into the cream cheese and yolk mix to combine completely.
6. Add lemon juice to the egg whites and begin to whip on high speed; add the powdered sugar in
3 additions. Whip to medium peak.
7. Add 1/3 Egg white to egg yolk mixture and fold in with a rubber spatula, mix completely, then
repeat two more times. Mix well then pour into the prepared pan.
8. Place the prepared pan inside a larger pan and fill it 1/3 of the way with boiling water. Be careful
when handling this set up and placing it in the oven.
9. Bake at 150°C/300°F for 30 minutes and then drop the temperature to 110°C / 230°F and bake
for 60-70 more minutes. It will be done if it jiggles in the pan like jello. If it starts to crack on the
surface it has baked too far. If it sloshes in the pan instead of jiggling it is not ready to come out
of the oven. If the surface isn’t brown enough, switch the oven heat to low temperature broil
and broil for five to ten minutes to brown the surface. Alternatively turn the temperature of the
oven up to 400°F/205°C and bake it until the surface is golden brown, but keep an eye on it so it
doesn’t burn!
10. Once it comes out of the oven, take it out of its baking pan and remove the silicone strip or
parchment paper immediately.