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Japanese Cheesecake

Japanese Cheesecake

  • 7 ounces cream cheese, at room temperature
  • 1⁄4 cup whole milk
  • 1⁄2 cup superfine sugar (caster sugar)
  • 3 eggs, separated
  • 1⁄4 cup cornstarch (don't use flour)
  • 2 tablespoons lemon juice
  • 1⁄2 teaspoon cream of tartar
  • 2 1⁄2 cups boiling water

For the glazing:
  • 2 tablespoons jam (Apricot or Strawberry)
  • 1⁄2 tablespoon water


Preheat oven to 350 degrees.
Spray a 9-inch cake tin with cooking oil spray.
Beat cream cheese with milk to soften.
Add half of the sugar, egg yolks, cornstarch and lemon juice.
Beat until smooth.
Beat egg whites in a separate bowl until foamy.
Gradually add remaining sugar and cream of tartar, to the egg whites, beating on high speed until soft peaks form, about 8-10 minutes.
Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
Pour into cake pan and smooth the surface.
Place cake pan into a larger roasting pan and place in lower rack of oven.
Pour enough water into the roasting pan to come half way up the side of the cake pan.
Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
You can eat like this, or you can put jam on top of it.
Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
Then spread the glaze on top of the cake.
If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.

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