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Japanese Cheesecakes
Servings:
2
small cheesecakes
Author:
Katie
Ingredients
8
oz
cream cheese softened
6
egg yolks
⅓
cup
heavy cream
¼
cup
sugar
3
tbsp
butter soft
1
tbsp
lemon juice
1
tbsp
lemon zest
⅓
cup
flour
2
tbsp
cornstarch
Powdered sugar for dusting
Meringue
¼
cup
sugar
¼
tsp
cream of tartar
6
egg whites
Instructions
Preheat oven to 350 degrees F.
Grease and line bottom of two 6 x 2 round pans with parchment paper.
Whisk butter and cream cheese in a bowl over a hot water bath.
Add in egg yolks, ¼ cup sugar, lemon juice and zest. Mix well.
Remove from the water bath and sift in flour and cornstarch. Mix until all incorporated.
MERINGUE
In a mixer bowl with whisk attachment, whip egg whites and cream of tartar until foamy.
While on medium speed gradually add in sugar and whip until soft peaks.
Fold ¼ of meringue into egg yolk mixture. Gently fold in the rest of the egg whites, careful not to lose too much air.
Split the batter between both pans. Fill a bigger pan, that fits both cake pans, with a 1” water bath.
Turn the oven down to 320 F before baking. Bake 20 minutes.
Turn the oven down to 290 F. Bake 55 more minutes. Remove from oven.
While still hot, using oven mitts, carefully flip the pan over to remove from pans. Careful not to burn yourself.
Let cool on rack.
Refrigerate overnight for best flavor. Store in fridge.
Sift powdered sugar on top.
Serve with fresh fruit and whipped cream.