Japanese cheesecake is all the rage right now. Instead of waiting in line for hours to buy one, try out our recipe! It’s pillowy soft, and not as sweet as your average cheesecake.
8 oz cream cheese, room temperature
¼ cup unsalted butter, room temperature
½ cup sugar, divided
1 tsp kosher salt
5 large eggs, separated, room temperature
½ cup sour cream
1 tbsp lemon juice
1 tsp lemon zest, grated
¼ cup all-purpose flour
2 tbsp corn starch
¼ tsp cream of tartar
Preheat oven to 350 F and adjust oven rack to lower-middle position. Grease the bottom and sides of an 8" springform pan that is at least 3" high. Wrap the bottom of the pan in several layers of tin foil to create a water-tight seal and set in a roasting pan or baking dish.
In a large bowl using a hand mixer, beat the soft cream cheese, butter, 2 tablespoons of sugar and salt on medium speed until well combined and creamy, 2-3 minutes. Beat in the egg yolks one at a time and the lemon zest, combining until smooth.
Add the lemon juice and sour cream, mixing until well combined. Sift the flour and cornstarch into the batter mixture and mix until smooth.
In a separate large bowl, whisk together egg whites and cream of tartar until frothy bubbles form. Slowly stream in the remaining sugar and continue to whip the whites until they are at medium-peak stage. Using a spatula, fold one third of the meringue into the cake batter. Repeat with the other two thirds, taking care not to overmix.
Pour the batter into the prepared pan and set on the extended oven rack. Pour hot water into the roasting pan or baking dish halfway up the cake pan and bake in the oven for 35-40 minutes, until the cake is golden brown and just set in the center.
Remove the roasting pan from the oven, but keep the cake in the water for 30 minutes to cool gradually. Cool on a wire rack for 1 hour, and then chill in the refrigerator for at least 3 hours or overnight. Serve with edible flowers or fresh fruit.
approx. Per Serving