Try this Japanese Cheesecake recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 320°F (160°C).
2. In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined. Make sure the cream cheese mixture is not too hot. Add the vanilla extract.
4. Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
5. In another large, very clean bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
6. Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
7. Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
8. Pour the batter into the pan and shake to release any large air bubbles.
9. Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
10. Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
11. Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1163g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2674 | ||
Calories from Fat: 2055 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 228.4g | 304 % | |
Saturated Fat 128.2g | 641 % | |
Monounsaturated Fat 64.1g | ||
Polyunsanturated Fat 13g | ||
Cholesterol 2033.2mg | 626 % | |
Sodium 2148mg | 74 % | |
Potassium 1486.7mg | 39 % | |
Total Carbohydrate 79.8g | 23 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 79.6g | ||
Protein 80.2g | 115 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2674
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