Yes, yes, definitely remembered my cake flour this time! 😊 As mentioned in my last blog post, I did a Keto Cheesecake Recipe by accident because I forgot to add flour. 😂 Today, I’m sharing my legit Japanese Cheesecake Recipe in which I’ve added some fresh lemon juice just to balance that richness of cream cheese.
Tastes as good as it looks!
While my husband prefers the keto version, I actually like this better. Because it reminded me of the same Japanese cheesecake I used to get all the time from a neighbourhood bakery that had ceased operation some years back. It was that taste of nostalgia that got me into making Japanese cheesecake.
Light, decadent cheesecake
Honestly, appearance wise, I wouldn’t say this Japanese cheesecake look too different from the keto one. Golden-brown crust with a little muffin top due to shrinking. This cake had more structure and was a little less jiggly. What I really liked was the moist and creamy centre and that lovely hint of citrusy lemon. Overall, it didn’t taste too cheesy so it wasn’t too rich or cloying. Light yet decadent.
When you combine and melt the cream cheese, sugar, milk, butter and sour cream (see Steps 1 & 2 in recipe below) in a bain-marie / double boiler, you have to keep whisking till you get a smooth mixture like above.
And it should look this perfectly smooth and somewhat shiny after you whisk in the egg yolks.
Raise the height of your cake tin with parchment paper if it is not high enough
During baking, this Japanese cheesecake will rise about 2″ above my 4″ tall (8″ diameter) cake tin so if you don’t have a tall cake tin, just line with parchment paper to raise the height.
I chilled the cake in the fridge overnight and it was absolutely heavenly when eaten cold. Hubby and I could easily devour the whole cake at once. 😛
If you love soft, fluffy and creamy cheesecakes, you really have to try making this! 😉
- 227g cream cheese
- 6 eggs (50g each), separated into yolks & whites
- 40g cake flour, sifted
- 90g sugar
- 120ml fresh milk
- 50g unsalted butter + extra for greasing tin
- 40g sour cream
- 2 tsp lemon juice