Japanese Cheesecake Recipe
Enjoy the delightful wobble of this Japanese Cheesecake, a heavenly dessert with a light, creamy texture that melts in your mouth. Topped with a luscious homemade cherry sauce, it’s a perfect balance of flavors.
- Prep Time: 1 hour
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 Servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Cheesecake:
- 6 tablespoons butter, cubed
- 4 ounces reduced-fat cream cheese
- 2/3 cup heavy whipping cream
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 6 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1–1/2 to 2 teaspoons grated lemon zest
- 12 large egg whites, room temperature
- 3/4 cup sugar
Topping:
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon cayenne pepper, optional
- 1/2 cup water
- 2 cups fresh or frozen pitted tart cherries
- 1 tablespoon butter
- Confectioners’ sugar
Instructions
- Preheat and Prepare: Preheat oven to 325°F. Prepare a 9-inch springform pan with foil and parchment.
- Melt Butter and Cream Cheese: Heat butter and cream cheese until melted, then whisk in cream. Let cool.
- Combine Ingredients: Sift flour and cornstarch; mix with egg yolks, vanilla, zest, and cream cheese mixture.
- Whip Egg Whites: Beat egg whites with sugar until glossy peaks form; fold into batter.
- Bake: Bake in a water bath until set.
- Make Topping: Cook cherries with sugar, cornstarch, and water until thickened. Cool.
- Serve: Dust cheesecake with confectioners’ sugar, top with cherry sauce, and enjoy!
Notes
- Make sure all ingredients are at room temperature for best results.
- This cheesecake is best served chilled.
Nutrition
- Serving Size: 1 piece
- Calories: 294
- Sugar: 24g
- Sodium: 157mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 132mg
Find it online: https://bitezly.com/japanese-cheesecake-recipe/
