Recipe: Japanese Cheesecake

Summary: You’ll love it if you are a fan of lighter, springy cakes. I also love this version because it calls for less eggs than most recipes for Japanese cheesecakes! Beware though, it is likely that you’ll have the whole loaf to yourself in one sitting!


•300g cream cheese (10 oz.)
•45g unsalted butter (a smidge over 3 tbsp.)
•57g egg yolk (this equals to 3 yolks)
•20g sugar (just over 1 1/2 tbsp.)
•11g cornstarch (1 1/4 tbsp.)
•150g milk (1 1/8 cups)
•95g egg white (3 egg whites)
•55g sugar (1/4 cup)
•Use an 18 cm (7 in) cake pan with a fixed bottom Oven temp is 355F

For instructions please visit: GreenCilantro.blogspot.com


Preparation time: 15 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 8