Name: Japanese Cheesecake recipe by Rekha Unni at BetterButter
Prep time: 370 min
Cook time: 60 min
Total time: 430 min
Yield: 5
Ingredients: 250g cream cheese at room temperature; 6 egg whites; 6 egg yolks; 2/3 cup sugar; 100 ml milk; 50g soft butter; 1/2 tsp vanilla extract; 1/4 tsp salt; 60g all purpose flour; 2.5 tbsp corn flour; 1 tbsp lemon juice

ABOUT Japanese Cheesecake RECIPE

Fluffy soft moist melt in mouth Cheese cake, you can't just stop after single bite, its yummilicious

Ingredients Serving: 5

250g cream cheese at room temperature
6 egg whites
6 egg yolks
2/3 cup sugar
100 ml milk
50g soft butter
1/2 tsp vanilla extract
1/4 tsp salt
60g all purpose flour
2.5 tbsp corn flour
1 tbsp lemon juice

Instructions

LINE BAKING PAN WITH PARCHMENT PAPER. COVER BAKING PAN TWICE WITH ALUMINIUM FOIL SIEVE FLOURS AND SALT. KEEP IT ASIDE
IN A BOWL ADD CREAM CHEESE, BUTTER AND MILK
USING DOUBLE BOILER, MELT AND WHISK MIXTURE WELL
ALLOW TO COOL SLIGHTLY
ADD VANILLA EXTRACT AND MIX WELL
ADD EGG YOLKS AND WHISK WELL
ADD LIME JUICE AND MIX
ADD FLOUR AND WHISK WELL
WHIP EGG WHITES UNTIL FOAMY
ADD SUGAR AND BLEND UNTIL SOFT PEAKS ARE FORMED
GRADUALLY ADD EGG WHITES MIX TO CREAM CHEESE MIXTURE AND MIX WELL
POUR BATTER TO PREPARED PAN AND TAP GENTLY
PLACE BAKING PAN ON BAKING TRAY FILLED WITH HOT WATER
BAKE FOR 50-60 MINUTES IN PREHEATED OVEN AT 170 UNTIL TOP IS GOLDEN BROWN
LEAVE CHEESECAKE IN OVEN FOR 20-30 MINUTES WITH OVEN DOOR OPEN
REMOVE FOILS AND PARCHMENT PAPER, ALLOW TO COOL FOR 15 MINUTES
DEMOULD AND TRANSFER TO SERVING PLATE. REFRIGERATE FOR 5-6 HOURS OR OVERNIGHT
CUT AND SERVE

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