Japanese Cheesecake

We love cheesecake! I've wanted to try one of these for so long, because they're supposed to have this incredibly light texture, soft as cotton, unlike their rich and dense American cousin. I've flavored this one with almond extract and added some toasted almond slices for a little bit of crunch. Just amazing!

5 oz. (140 grams) granulated sugar
6 egg whites
6 egg yolks
2 oz. (50 grams) unsalted butter

9 oz. (250 grams) PHILADELPHIA cream cheese
3 fl oz. (100 ml) fresh milk
1 tablespoon lemon juice
2 oz. (60 grams) all-purpose flour
1 oz. (20 grams) cornstarch
1/4 teaspoon salt

1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted

Melt cream cheese, butter and milk over a double boiler. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well. 
Make the meringue by whisking egg whites with a handheld mixer until foamy. Add in the sugar and whisk until soft peaks form.
Fold 1/3 meringue into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold GENTLY. Pour the mixture into a 8-inch round cake pan, lightly greased and lined at the bottom with parchment paper (I used a 9 inch springform cake pan.
Bake cheesecake in a water bath at 160 degrees C (325 degrees F) for 60-65 minutes or until set and golden brown.

Let cool completely in pan before removing. Refrigerate for at least 4 hours and sprinkle with toasted almond slices before serving.


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